3+1 Hungarian food staples for the summer — Yay or nay?
Hungarian food is known for its rich flavours and hearty dishes, but summertime brings a lighter, refreshing twist to the cuisine. During the warmer months, several beloved staples take centre stage, offering both comfort and a taste of tradition. Here are four iconic Hungarian foods that are must-tries in the summer.
Cold sour cherry soup
Cold sour cherry soup (hideg meggyleves) is a unique and refreshing start to any summer meal. Made from fresh sour cherries, often sweetened slightly and enriched with cream or sour cream, this chilled soup is both fruity and slightly tart. Served ice-cold, it’s a delightful way to beat the heat and is commonly enjoyed as either a starter or a light dessert. It perfectly showcases how Hungarian food can balance sweet and savoury in unexpected ways.
Fried hake
Hekk (hake) is the go-to street food by the Balaton and other lakeside spots in Hungary. This white-fleshed fish, usually imported hake, is deep-fried until golden and crispy, then served simply with a slice of bread, lemon and often some pickled sides. It’s a quintessential summer treat, particularly popular at beachside buffets and fairs. Hungarian food culture makes hekk an unpretentious yet cherished classic of seasonal eating. We highly recommend this dish if you are chilling at Lake Balaton or engaging in other beachy activities!
Lángos
Lángos is a beloved deep-fried flatbread that holds a special place in the hearts of Hungarian food lovers. Traditionally topped with sour cream and grated cheese, or brushed with garlic oil, it’s a staple at summer festivals, markets, and lakeside snack bars. Despite its indulgent nature, it’s hard to resist this golden, crispy street food on a warm day. Variations have evolved over time, but the classic remains a summer favourite.
Fermented pickles
Kovászos uborka, or fermented pickles, are a tangy and effervescent side dish that appears on nearly every summer table. Made by fermenting cucumbers with dill, garlic, and bread in salty water under the sun, these naturally soured pickles are crisp and bursting with flavour. They pair especially well with fried meats, grilled sausages, or even eaten on their own. This traditional staple is a testament to the depth and variety of seasonal Hungarian food. Many foreigners are weirded out by the fact that Hungarians just leave these pickles out in the sun to ferment. But we should not judge a book by its cover, right?
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