The Lecsó, or Hungarian ratatouille is a great delight, especially in the summer month as it’s relatively light, compared to the very heavy Hungarian dishes. It’s a very simple vegetable stew you can prepare in 20 minutes. This is a vegetarian version, feel free to add sausage and bacon or fry 3 eggs in the stew if you wish.

Finely chop 1 onion and fry it until golden or light brown in hot vegetable oil. Add salt and pepper and 1 tbsp hot paprika powder. Remove the stalks of 2 lbs yellow bell peppers and cut into thin rings. Add to the onion and fry until translucent.

Slice 1 lb tomatoes and add to the peppers. Simmer gently for 8-10 minutes, cook until soft.

We can cook and other Hungarian dishes together online, book a Virtual Cooking Class and pick your favorite Hungarian meal!

Private Live Virtual Hungarian Cooking Class

This is a really great experience, cooking with all of you online, teaching you how to prepare the best Hungarian dishes. I can’t remember the last time I used as much paprika as I did these last couple of weeks.

Thank you everyone for booking this tour with me and thank you for your enthusiasm! Also, I’m grateful for the inspirations, that’s why I was able to add more recipes. Now we can make together Flódni, which is probably the most famous Hungarian-Jewish cake with four delicious layers: poppy seed, walnut, plum jam and apple.

I’m also looking forward to cook more vegetable and cold fruit soups the next couple of weeks. Book a tour now, so that you can enjoy the great Hungarian dishes!

I’ve started offering virtual tours over a week ago and I’m very grateful for all the support and kind messages I got the last few days. I know this situation with COVID-19 is difficult for most of us but I didn’t expect to see that there are so many fantastic people around the world who would like to help us. I’m grateful and I hope I can give each one of you a real big hug in the very near future.

As far as I can see the most popular virtual tour I’m offering is the cooking class. We’ve made Lángos, Pogácsa, Goulash soup and Chicken paprikás together and I also delivered a general foodie tour. I think it really is a great experience and I hope you all loved the food we made together.

I’m continuously reviewing and editing the list of available dishes, this is the actual list, but feel free to ask for a special dish you always wanted to prepare:

  • Cold fruit soups
  • Hungarian tomato and pepper ratatouille
  • Egg spaetzle
  • Layered potatoes
  • Potato paprikás with sausage and frankfurter
  • Vegetable pottage dish (a very thick vegetable soup eaten as main dish in Hungary, can be made of green peas, beans, potatoes or any other vegetable)
  • Potato pancakes
  • Pogacsa – potatoe bread snacks
  • Pancakes/crepes
  • Smarni, Kaiserschmarrn: the Kaiser’s Crumble
  • Cottage cheese dumplings
  • Goulash soup
  • Chicken paprikas and beef stew
  • Langos – fried bread

Please book a tour online or contact me for further details, I promise to deliver a very special Budapest Foodie tour for you!

The most known Hungarian dish is probably the Goulash soup, it’s served with fresh white bread and is a real treat. Find below the recipe, and let me know if you need recommendations about where you can get the best Goulash in Budapest or in Hungary.

In a large soup pot over medium heat saute 2, finely chopped onions in 2 tablespoons lard (or vegetable oil), stirring frequently until lightly browned, don’t let them brown. Add salt and 2 tablespoons of paprika (you can avoid getting the paprika burnt by adding the paprika while the pot is not over heat, stirring it for a few seconds).

Turn the heat high and add beef cubes (2,2 pounds beef chuck roast, tenderloin or sirloin, chopped into 1 inch * 1 inch cubes), stir for 3 minutes until the meat is seared on all sides. Let the meat simmer in its own juice while adding ½ teaspoon caraway seeds, some salt, ground black pepper and 1 bay leaf, pour enough water to cover the content of the pan and let it simmer on low heat, until the meat is almost tender (1,5 – 2 hours), add water if necessary to keep it 1 inch above the level of the meat.

Add 1 bunch parsley, 1 tablespoon tomato paste and vegetables (peeled and cut into ½ inch pieces): 4 carrots, 2 parsley roots, 4 medium potatoes. Add 2 or 3 cups of water (or beef broth) to keep a soup consistency. Add salt if desired. Reduce heat, cover and simmer for 30-40 minutes until the meat is tender.

Serve with freshly made spatzle/spatzel.