Does anyone really need a reason to try Hungarian food? Well, if convincing is what you're after, consider this. Hungarian cuisine has been influenced by the French, Germans, Italians and Turks, not to mention the Poles, other Slavs, and Asians. The result is a rich blend of one-pot meals cooked for hours over open fires and pastries that would put Vienna to shame. Take your palate on a magic carpet ride with these 10 recipes from Hungary.
01 of 08
Kohlrabi is the darling of the Eastern European vegetable garden. Ugly duckling though it might be and a cross between a cabbage and a turnip, kohlrabi keeps well over the long, cold European winters, and finds its way into many recipes. This creamy soup is kohlrabi elevated to a gift from the gods.
02 of 08
Hungarian Beef Goulash or marha gulas is a one-pot wonder that frees you to go off and do other things while it bubbles away. It's perfect for a slow cooker and makes another great potluck dish.
03 of 08
This hearty dish of Hungarian sausage, potatoes, and hard-cooked eggs or rakott burgonya can be served as a luncheon dish with a crisp, green salad, as a main course, or as an accompaniment. It makes a great potluck dish, too.
04 of 08
Hungarian plum dumplings known as szilvas gomboc can be eaten as a dessert, a meatless main dish, or a side dish. Like Polish, Romanian and Croatian plum dumplings, the dough is made with mashed potatoes. This dough, however, is rolled with a pin, rather than forming the dumplings by hand.Continue to 5 of 8 below.
05 of 08
Hungarian Chicken Paprikash or Csirke Paprikas is the perfect excuse to eat carbs. The sour cream-rich meal wouldn't be the same without some type of noodle or dumpling. This one-pot dish is another candidate for the slow cooker and potlucks.
06 of 08
Hungarian Stuffed Peppers or Toltott Paprika cook up moist in a slow cooker but do just as well on the stovetop or in the oven. It's a great busy day meal.
07 of 08
Hungarian pancakes or Palacsinta can be made with or without sugar for sweet or savory fillings. These crepe-like, paper-thin pancakes make a great base for creamed meats, seafood and vegetables, and fruits, custards, and mousses.
08 of 08