Hungarian Cookbook

Hungary is a country in Central Europe. which borders many countries such as Romania, Croatia, Austria and Ukraine.

Traditional Hungarian dishes include the well-known Goulash and the famous Hungarian hot river fish soup called Fisherman's soup or halászlé.

Dishes are often flavored with paprika (ground red peppers), which is a Hungarian innovation. Thick, heavy Hungarian sour cream called tejföl is often used to soften the dishes' flavor.

Other dishes are chicken paprikash, foie gras made of goose liver, pörkölt stew, vadas, (game stew with vegetable gravy and dumplings), trout with almonds and salty and sweet dumplings, like túrós csusza, (dumplings with quark cheese and thick sour cream).

Desserts include Dobos Cake, strudels (rétes), filled with apple, cherry, poppy seed or cheese, Gundel pancake, plum dumplings (szilvás gombóc), somlói dumplings, dessert soups like chilled sour cherry soup and sweet chestnut puree, gesztenyepüré (cooked chestnuts mashed with sugar and rum and split into crumbs, topped with whipped cream). Popular pastries include Perec and kifli.

This cookbook contains many of the best loved recipes from Hungary.