MENUS OF HUNGARIAN DISHES

Please click on the pictures to get the full instructions for preparing these dishes.

I know that Americans love to eat several courses during dinner, but not so the Hungarians. In Hungary, three course dinners are strictly reserved for Sundays and holidays; I will have very few of those in this site. Most of our meals are put together from two dishes, but very frequently only one main dish is served with a salad, or a chunk of bread on the side. Even so, I am sure I will be able to come up with the right combinations, which could be soup and main dish, main dish and desert, or just simply soup and desert.

I have decided that from now on my latest recipe suggestion will be at the top of the list, I hope you approve of this idea which is designed to make things easier.

Serpenyős Rostélyos Krumplipürével (Sautéed Pork Cutlets with Garlic Mashed Potatoes)

followed by

Boszorkányhab (Witches' Froth)

In the season of fresh raspberries our Sunday dinner of tummy-filling Sautéed Pork Cutlets would not be complete without the light and delicious Witches' Froth.

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Zöldborsó Leves (Green Pea Soup)

followed by

Túrógombóc ( Cottage Cheese Dumpling)

Here is an other meatless meal for Lent which will satisfy your taste buds. The soup can be easily made from frozen peas instead of fresh vegetables if they are not available so early in the season.

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Rántott Hal (Breaded Fish Fillet)

followed by

Mocha Torta (Mocha Torte)

During Lent Hungarians usually eat more fish than fowl. Serving mocha torte as a special desert will greatly compliment the light, but nourishing main entrée.

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Lencseleves (Lentil Soup)

followed by

Aranygaluska (Golden Dumpling Coffeecake)

It is a very old Hungarian tradition to serve a lentil dish on New Year's Day for good luck and financial good fortune. Aranygaluska for desert is a perfect choice to set the pattern for the year to come.

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Húsleves Grízgaluskával (Chicken Soup with Farina Dumpling)

followed by

Rántott Disznókaraj Burgonyával (Fried Pork Chops with Potatoes)

follwed by

Diós es Mákos Beigli (Walnut and Poppy Seed Rolls)

There are hardly any households in Hungary which would not serve the traditional rolls during Christmas season along with these special dishes.

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Krumpli Leves (Potato Soup)

followed by

Töltött Káposzta (Stuffed Cabbage)

follwed by

Citromos Lepény (Lemon Cake)

With the cold winter approaching it is essential to treat ourselves with more nourishing, heavier food.

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Vadas Hús (Hunter-style Pot Roast)

followed by

Gesztenye Püré (Chesnut Purée)

It is very seasonal to serve these dishes when the wind is blowing and the colorful leaves starting to fall in the Autumn.

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Kolozsvári Rakott Káposzta (Baked Sauerkraut a la Kolozsvár)

followed by

Almás Pite (Apple Squares)

I chose this combination because the filling main dish requires a very light dessert.

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Csurgatott Tojás Leves (Egg Flower Soup)

followed by

Marhapörkölt Tarhonyával (Paprika Beef Stew with Egg Barley)

This light and refreshing vegetable soup is a very fit opening to the zesty Marhaporkolt.

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Paradicsomleves (Tomato Soup)

followed by

Fasírozott Főzelékkel (Meat Buns with Creamed Vegetables)

Why not take advantage of the garden vegetables to create a satisfying meal while the summer lasts?

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Lecsó (Bell Pepper Stew)

followed by

Szilvás Gombóc (Plum Dumpling)

Both entrees are the products of summer fruits and vegetables, and as such, they compliment each other very nicely.

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Újházi Tyúkleves (Chicken Soup a la Ujhazi))

followed by

Szallagos Fánk (Ribboned Doughnuts)

If you feel up to cooking a fancy dinner on holidays or special occasions, this is an excellent choice.

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Rizses Csirkemáj (Chicken Liver with Rice Pilaf)

followed by

Töltött Palacsinta (Hungarian Stuffed Crêpes)

When my children were young they just loved to watch me making palacsinta. Instead of turning them over with a specula, I would flip them in the air so that they would land on their uncooked side. I had to be careful, because if they flew up too high the palacsinta had the tendency to turn over twice, or one of my kids would catch it before landing and devour it.

Who would not eat the chicken liver after all that fun?

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Szárazborsó Leves (Split Peas Soup)

followed by

Mákos Guba (Poppy Seed Dumpling)

Serving Mákos Guba after this nourishing, but not very popular soup is a special treat, especially for the children.

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Gulyás Leves (Gulash Soup)

followed by

Túrós Csusza (Cottage Cheese Noodles)

When mentioning Hungary or Hungarians, people spontaneously associate them with the word "gulyas". In California we used to have a British family with two little boys living next door, and our children had a good time playing together. I kind of liked their friendliness, but one day I overheard that my children were called "gulyas kids". I know now that it was not done to insult us; but then labeling my kids really hurt my feelings. I was fighting for our identity like a mother tiger and had to explain a thing or two to my young children about our heritage.

I wish that túrós csusza would be more popular in the International cuisine; these two dishes go very well together.

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Töltött Paprika (Stuffed Bell Pepper)

followed by

Sajtos Pogácsa (Cheese Biscuit)

The reason I have chosen the above dishes is to provide a nourishing meal in the hot summer months. Of course, with the "all-year around" availability, a bell pepper dish is always a very refreshing treat regardless of the season. Sometimes children are fussy eaters and refuse to eat the bell pepper around the meat. Nevertheless, the Sajtos Pogácsa will surely fill up their tummies.

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