The Hungarian traditional kitchen The stocks of the traditional Hungarian catches the meats, the fresh vegetables ,fruits, the fresh bread, dairy products and the honey. Grassy soups, fruit soups,the thousands of variant of young vegetable dishes, warm pastas, tasty sauces,and the steamed baking and cattle which can be prepared cooked,pork,lamb,fowl,fish and game the wonderful flavour richness of foods characterize the Hungarian kitchen.From among all these the best-known one the Hungarian national foods the stew,goulash,the Hungarian fish soup,the stuffed cabbage, the chicken stew cooked with soured cream, the potato stew with paprika, home made( black pudding ,sausage, pork cheese, pig crackling ltd.) the bean soup and the curd cheese pasta.
Northern Hungary Northern Central Great Hungary Western Plain CentralTransdanubia Transdanubia Southern Southern Great Plain Transdanubia
Northern Great PlainÚjházy chicken Meat pancake of Rác carp soup Hortobágy Stuffed cabbage of Cottage cheese Debrecen noodles
Northern HungaryPalóc soup Vargabéles cake Rabbit with grapes (a soft sweet sponge cake made with curd and flavoured with vanilla and raisins) Rolled meat Stuffed trout of stuffed with Szilvásvárad mushrooms
Central Hungary Dobos cake Pancake a la Rákóczi cheese(Drums cake) Gundel cake Csáki Roast Filet steak in budapest style
Southern Great PlainLebbencs soup Fish salad of Fish soup of Baja(large flat pasta Szeged soup) Duck of Szentes Stuffed turkey of Kiskőrös
Central Transdanubia Bakonyi betyár- Pork chops of Csopaki cellar stewsoup (rowdy soup Bakony of Bakony) Whole fried perch Layered pasta fillet with cottage cheese and dill, called Csusza