Magyar Konyha · The Hungarian Table

Hungarian Cooking Without Vegetable Oil

Step into the home kitchens of Hungary, where every pot begins with slow rendered lard, sweet paprika, and real butter. Honest ingredients and deep flavor, the way the villages along the Danube have always cooked.

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Lardâť– Real Butterâť– Olive Oil
A deep pot of paprika-red Hungarian stew with tender braised beef
❖ Sunday Pörkölt
From the recipe collection
ZsĂ­r

Lard Comes First

Hungarian cooking was built on good lard rendered slowly on a low flame. It carries paprika the way no refined oil ever could.

Vaj

Real Butter

Butter from the churn enriches our doughs, pancakes, and pastries, giving them the warmth of a true Hungarian kitchen.

Soha

Never Vegetable Oil

No seed oils, no shortcuts. Only the traditional fats that the csárdas and village kitchens of the plains have trusted for generations.

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âť–
From Our Kitchen

Hungarian Recipes

Six beloved dishes from the tables of Hungary, each cooked with the honest fats that let sweet paprika bloom and bring out the best in every ingredient.

Alföld Chicken Paprikash, tender chicken in a creamy paprika sauce

Paprikás Csirke

Chicken paprikash

1 hr 15 min·4 servings·Easy

The dish every Hungarian grandmother is judged by. Chicken simmered gently in a sauce of lard, onions, and sweet paprika, finished with a generous swirl of sour cream.

Ingredients

  • 1.5 kg chicken thighs and drumsticks, bone in
  • 3 tbsp lard
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp sweet Hungarian paprika
  • 1 ripe tomato, chopped
  • 1 Hungarian wax pepper or green bell pepper, sliced
  • 250 ml chicken stock
  • 200 ml sour cream
  • 1 tbsp flour
  • Salt and black pepper

Instructions

  1. Melt the lard in a heavy pot and soften the onions slowly for 10 minutes until golden.
  2. Pull the pot off the heat, stir in the paprika and garlic, and let them bloom for 30 seconds without burning.
  3. Add the chicken, tomato, and pepper, season with salt, and turn everything in the paprika fat.
  4. Pour in the stock, cover, and simmer gently for 40 to 45 minutes until the chicken is tender.
  5. Whisk the sour cream with the flour and a ladle of hot sauce, then stir it back into the pot.
  6. Simmer 5 minutes more until the sauce is silky, taste for salt, and serve over buttered nokedli dumplings.
Tisza Halászlé, a fiery red Hungarian fisherman's soup in a deep bowl

Halászlé

Fisherman's soup

1 hr 30 min·6 servings·Medium

The fiery red river soup of the Tisza and the Danube. Carp simmered with onions and a brave amount of hot paprika, ladled steaming over the fire the way the fishermen still make it.

Ingredients

  • 1.5 kg whole carp, cleaned, head and bones reserved
  • 2 tbsp lard
  • 3 onions, finely chopped
  • 2 tbsp sweet Hungarian paprika
  • 1 tsp hot paprika, or more to taste
  • 1 ripe tomato, chopped
  • 1 Hungarian wax pepper, sliced
  • 2 liters water
  • Salt
  • Crusty white bread, to serve

Instructions

  1. Fillet the carp, cut the fillets into thick portions, salt them, and chill until needed.
  2. Melt the lard and soften the onions slowly until deep gold, about 15 minutes.
  3. Add the fish head, bones, and trimmings with the tomato and wax pepper, cover with the water, and simmer 45 minutes.
  4. Off the heat, stir in both paprikas, then strain the broth, pressing the onions through the sieve for body.
  5. Return the broth to the pot, bring to a lively simmer, and slide in the salted fillets.
  6. Cook 10 to 12 minutes without stirring so the fish stays whole, shaking the pot gently instead.
  7. Taste for salt and heat, and serve scalding hot with plenty of bread.
Nyár Lecsó, peppers and tomatoes stewed slowly in lard

LecsĂł

Pepper and tomato stew

45 min·4 servings·Easy

Summer in a pot. Yellow wax peppers and ripe tomatoes stewed down in lard with onions and paprika, eaten on its own, with eggs, or beside anything from the grill.

Ingredients

  • 1 kg Hungarian wax peppers or a mix of sweet peppers, sliced into rings
  • 500 g ripe tomatoes, peeled and chopped
  • 3 tbsp lard
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp sweet Hungarian paprika
  • ½ tsp hot paprika, optional
  • 1 tsp salt
  • ½ tsp sugar, if the tomatoes need it
  • 4 eggs, optional, for lecsĂł with eggs

Instructions

  1. Melt the lard in a wide pan and soften the onions over medium heat until translucent.
  2. Add the pepper rings and cook 10 minutes, stirring now and then, until they begin to collapse.
  3. Pull the pan briefly off the heat and stir in the paprika and garlic.
  4. Add the tomatoes, salt, and sugar and stew gently, uncovered, for 20 minutes until thick and glossy.
  5. Taste and adjust the salt and heat.
  6. If you like, crack the eggs straight into the stew and stir softly until just set. Serve warm with bread.
Puszta Gulyásleves, Hungarian goulash soup with beef and vegetables

Gulyásleves

Herdsman's goulash soup

2 hr 30 min·6 servings·Medium

The soup of the great plain, born over cattle herders' fires. Beef shin simmered slowly with paprika, caraway, potatoes, and little pinched csipetke noodles.

Ingredients

  • 800 g beef shin or chuck, cut into 2 cm cubes
  • 3 tbsp lard
  • 2 onions, finely chopped
  • 2 tbsp sweet Hungarian paprika
  • 1 tsp ground caraway seeds
  • 3 cloves garlic, minced
  • 2 carrots and 1 parsnip, sliced
  • 400 g potatoes, cubed
  • 1 tomato and 1 wax pepper, chopped
  • 2 liters water, salt, and black pepper
  • For the csipetke: 100 g flour, 1 egg, pinch of salt

Instructions

  1. Melt the lard and brown the beef in batches, then set it aside.
  2. Soften the onions in the same pot, then pull it off the heat and stir in the paprika, caraway, and garlic.
  3. Return the beef, add the tomato and wax pepper, season, and pour in the water.
  4. Simmer gently, covered, for 1 hour 30 minutes until the beef begins to turn tender.
  5. Add the carrots, parsnip, and potatoes and simmer 25 minutes more.
  6. Meanwhile knead the flour, egg, and salt into a firm dough and pinch off fingernail sized pieces.
  7. Drop the csipetke into the bubbling soup for the last 5 minutes, taste for salt, and serve steaming.
Pékség Pogácsa, golden Hungarian butter biscuits fresh from the oven

Tepertős Pogácsa

Golden savory biscuits

2 hr 15 min·About 30 pieces·Medium

The little golden biscuits found in every Hungarian bakery and on every grandmother's table. A rich, flaky dough of butter, lard, and sour cream, scored on top and baked until deep gold.

Ingredients

  • 500 g all purpose flour
  • 150 g cold butter, cubed
  • 100 g lard
  • 200 ml sour cream
  • 1 egg, plus 1 yolk for brushing
  • 20 g fresh yeast or 7 g instant yeast
  • 100 ml warm milk
  • 1 tsp sugar
  • 1½ tsp salt
  • 1 tsp black pepper, coarsely ground

Instructions

  1. Dissolve the yeast and sugar in the warm milk and let it wake for 10 minutes.
  2. Rub the cold butter and lard into the flour and salt until the mixture looks like coarse crumbs.
  3. Add the yeast milk, sour cream, egg, and pepper and bring everything together into a soft dough.
  4. Rest the dough, covered, for 1 hour, then fold it over itself three times like a letter and rest 20 minutes more.
  5. Roll out 2 cm thick, score a fine crosshatch on top with a knife, and cut rounds with a small glass.
  6. Brush with yolk and bake at 200°C (390°F) for 20 to 22 minutes until deeply golden. Eat warm.
Budapest Gundel Palacsinta, thin Hungarian pancakes filled with walnuts and chocolate

Gundel Palacsinta

Walnut chocolate pancakes

50 min·6 servings·Medium

The grand dessert of the Budapest coffee houses. Thin pancakes fried in butter, rolled around a rum scented walnut filling, and draped in dark chocolate sauce.

Ingredients

  • 200 g flour, 2 eggs, 300 ml milk, 100 ml sparkling water, pinch of salt (for the pancakes)
  • Butter, for frying
  • 150 g ground walnuts
  • 80 g sugar
  • 100 ml heavy cream
  • Grated zest of 1 orange
  • 2 tbsp raisins
  • 1 tbsp dark rum, optional
  • 100 g dark chocolate
  • 150 ml heavy cream and 20 g butter (for the sauce)

Instructions

  1. Whisk the flour, eggs, milk, sparkling water, and salt into a thin batter and rest it 20 minutes.
  2. Fry thin pancakes in a buttered pan, about 1 minute per side, stacking them as you go.
  3. Warm the cream with the sugar, stir in the walnuts, zest, raisins, and rum, and cook to a thick spreadable paste.
  4. Spread each pancake with the walnut filling and fold into quarters or roll into cigars.
  5. Melt the chocolate with the cream and butter into a glossy sauce.
  6. Warm the filled pancakes briefly in a buttered pan, arrange on plates, and pour the hot chocolate sauce over generously.
Deep red ground paprika and whole spices on a rustic table
Our Kitchen

The Kitchen Behind Jucima Konyha

Jucima Konyha is a small home kitchen devoted to the cooking of Hungary, a land where lunch is sacred, paprika is measured by the spoonful, and no pot is ever hurried. We write these recipes down the way they are still cooked in the farmhouses of the plain and the courtyards of the old towns, slowly, patiently, and always with a generous hand.

Our only house rule is an old one: lard rendered gently on a low flame, butter from the churn, good olive oil when a dish asks for it, and nothing else. Vegetable oil never comes through our door, because it never sat on the tables we learned from.

Jó étvágyat, may it feed you well.

✨ Wellness

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Your Hungarian kitchen already feeds you with real, wholesome ingredients. Nexburn takes that foundation further, with gentle natural support for your metabolism and an active, balanced life.

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Nexburn 2 Bottles
2 Bottles
Was $358
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Total: $158
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Nexburn 3 Bottles
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Total: $207
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Best Seller
Nexburn 6 Bottles
6 Bottles
Was $1074
$49/bottle
Total: $294
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