Different regions of Hungary have their own special dishes – some of them with the weirdest names you can imagine.
As we have already seen, the list of weird Hungarian dishes is quite endless, but this time, with the help of Hello Vidék, we shift our focus a little bit and share with you some of the traditional, regional Hungarian dishes that have very peculiar names. These dishes might even be tricky to identify to Hungarians either because they belong to a specific region, or they are just generally less known – but still, they deserve our attention, too.
Országgyűlés leves – national assembly soup
The national assembly soup is made with smoked meat, dried fruits, and carrot slices. When everything is cooked, the soup is thickened with flour and a mixture of egg yolk and sour cream. The name comes from the variety of fruits you can put in your soup, such as plum, apple, pear, and peach.
Lucskos káposzta – sloppy cabbage
Make a paprika-flavoured roux first and start cooking slices of cabbage in it. Pour cold water on it and boil. Then you can add salt and 1-2 stock cubes or just use broth instead of water. Wait for the mixture to cook and then add potato cubes. When the potatoes are cooked, too, add sour cream mixed with flour and garlic and let everything boil for one last time before you serve.
Kukó leves – kukó soup
“Kukó” – meaning empty eggshell – is needed to prepare this soup. Cut the tip of the eggs off, making sure that the shells do not crack too much. In the meantime, cook together offal, onion, vegetables, and bay leaves. When it is cooked, grind everything and mix it with rice, the beaten eggs, salt, and parsley. This is the mixture you will fill the kukós with, and then close the top off with slices of potatoes. Boil them slowly for 20 minutes in a broth and then take off the eggshells. The last step is to thicken the soup with a mixture of lard and flour and flavour with salt, pepper, and sour cream.
Lábatlan tyúk – legless chicken
Beat eggs with some spices and crumble pieces of bread in it without the crust until you get a nice mixture. Preheat the oven to 180 degrees Celsius and prepare a baking tin with some baking paper, coated with olive oil. Bake for about 25-30 minutes and sprinkle some broth on it halfway.
Koldustáska – beggar bag
This is a basic dough rolled out and spread with cream or sour cream plus salt and then cut into little “bags”. The bags are then boiled in milk and toasted on a little bit of lard. The beggar bags were traditionally either served alone or left in the milk, eaten as a soup.
Source: Hello Vidék