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The Hungarian Dessert That Conquered the White House - With Recipe!

It may be said for countless Hungarian main courses that they were developed with the influence of such and such foreign cultures, or that they came to us completely from abroad. Most of our desserts, however, are very much our own, and were born within our borders. Among all Hungarian desserts, aranygaluska (golden dumplings) is perhaps the most successful, since not only is it the eternal star celebrity of Hungarian cuisine, but it also conquered America.
Translated by Tamás Vaski
There is no exact date of aranygaluska’s creation, but the first record of it can be found in a Hungarian dictionary published between 1862 and 1874. It also appeared on July 6, 1862, in a newspaper article titled “Our National Foods,” written by famous Hungarian novelist and statesman Mór Jókai. In his article, Jókai included Torda-style aranygaluska among his list of foods “which make a Hungarian man who lives abroad wish he could return home.”

United-states , Hungary , Hungarian , America , American , Betty-crocker , Nancy-reagan , Our-national-foods , National-foods , Jewish-hungarian , Number-one-christmas-dish , Bygone-age

The Most Essential Hungarian New Year's Food: Lentil Stew

The Most Essential Hungarian New Year's Food: Lentil Stew
hungarytoday.hu - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from hungarytoday.hu Daily Mail and Mail on Sunday newspapers.

Italy , United-states , Netherlands , Hungary , Pakistan , Hungarian , Americans , Italians , Hungarians , The-netherlands , New-year

The Best Traditional Hungarian Christmas Menu– with Recipes!

The Best Traditional Hungarian Christmas Menu – with Recipes!
Since we are approaching Christmas, we have collected our favorite recipes, as we all know that this time of the year in Hungary is not the same without the traditional festive menu. If you are stuck for menu inspiration, you need to look no further.
Although not as popular as it once was, if you want a traditional Hungarian Chirstmas dish, the unique wine soup still has a place on the dinner table today. The recipe from our colleague Adrienn Vass with the beautiful photos by Péter Csákvári will help you make it:

Hungary , Szeged , Hungarian , Hungarians , Hungarian-chirstmas , Adrienn-vass , Number-one-christmas-dish , Bygone-age , Hungarian-christmas , Fanni-kasz , From-continue

Wine Soup: The Number One Christmas Dish of a Bygone Age

Nowadays, very few people group wine soup with traditional Hungarian Christmas dishes, and a whole generation may have never even had it. However, before the trinity of fish soup, bejgli, and stuffed cabbage, which now dominates the tables during the holidays, wine soup was still the star of Hungarian Christmas.
Translated by Fanni Kaszás
From the mid-1800s until the seventies of the last century, wine soup had a steady, permanent place on the Christmas menu. Originally from the German-speaking world, it is probable that the Swabians who settled in Hungary in the 19th century brought it with them from Germany, and its consumption at Christmas was also a common custom in Austria.

Germany , Austria , Hungary , Hungarian , Hungarian-christmas , Fanni-kasz , ஜெர்மனி , ஆஸ்ட்ரியா , பசி , பசி-கிறிஸ்துமஸ் ,

Stuffed Cabbage, the 'Grandmother' of Hungarian Cuisine

Translated by Fanni Kaszás
As the base of the dish is cabbage, Hungary’s oldest crop dating back almost 8,000 years, we might think stuffed cabbage may have really been born locally, or at least it is a product of Slavic culture. However, in reality it actually has a much more southeastern history – at least in part.
Although Hungarians have prepared a similar dish long before the first written mention of it, it was first called “cabbage meat” in the country. The dish was not much different from today’s stuffed cabbage, only in that it was not “stuffed.”
The first written mention of cabbage meat can be found in the 17th century manuscript cookbook of the Zrínyi court in Csáktornya, written before 1662. At that time, this dish was so popular that many people referred to it as the “Coat of Arms of Hungary.” In the 18th century, stuffed cabbage, more similar to today’s dish, was spread around the Balkans as well as in Hungary. However, paprika had not yet been used to prepare it. The food was probably introduced by the Turks, where it had been a long-standing dish called sarmak.

Sweden , Hungary , Romania , Turkey , Ukraine , Turks , Serbian , Romanian , Swedish , Hungarian , Turkish

The Christmas Dish Dividing Hungary: Fisherman Soup

Fish soup is arguably the most controversial dish in Hungarian gastronomy, but it is also an important element of the Hungarian Christmas table. Basically, we define three main types of fish soup in Hungary: the Tisza, the Danube, and the Balaton-type fish soup. Among these, the fish soup of Szeged is the most famous within the Tisza sub-group.
Translated by Fanni Kaszás
The main difference between the different types of fish soups is that the Danube fish soups are not puréed and offered with pasta, while on the other side of the country, the base of the fish soup is a much more dense, puréed mix. Believers of the two different methods have been fighting each other for centuries to see who lays claim to the real, traditional method.

Hungary , Szeged , Turkey , Turkish , Hungarian , Hungarians , Hungarian-christmas , Fanni-kasz , Count-hoffmannsegg , Traditional-hungarian-christmas-dessert , Poppy-seed-bread-pudding