More Than 80 Apartments

25 Dec

Traditional Hungarian Christmas Dinner

The most awaited time of the year finally has arrived and now it’s time to celebrate our family, friends, the christmas get-togethers, the delicious meals and the love which is all around us. We also wanted to surprise you all on this special occasion, so we decided to share with you the recipes of the ultimate Hungarian Christmas dinner. Check them out below this post and enjoy! 😉


HALÁSZLÉ (Hungarian Fish Soup)


1 piece (1-1,5 kg) carp

1 onion

1 tomato

1 hot pepper

1 tablespoon of sweet red pepper powder

cherry pepper

Clean the fish, remove the offals and wash the fish inside and out. Catch the fish blood, put away any fish milk and milt. Disconnect the head and the tail of the fish and slice the trunk. Wash and slice the onion, just like the tomato and the pepper. Salt the fish slices and keep them cold until the time of use.

Take the head and the tail of the carp in a bigger casserole, add the onion, the blood and add enough cold water to cover the fish and cook it with slow boiling for an hour. Then filter through a dense woven sieve and add 1 liter cold water and boil it. Add the red pepper powder, the tomato and cherry peppers according to your taste. Then add the fish slices, the  fish milk and milt and cook it on middle heat for 10-15 minutes or until the fish is soft. The soup is preferably served in a cookware or taken very carefully into a soup bowl to avoid crushing the fish meat. Serve the fish soup with hot pepper according to your taste. 




TÖLTÖTT KÁPOSZTA (Stuffed Cabbage)


60 dkg sour fibrous cabbage

6 pickled cabbage leaf (40-50 dkg)

2 onions

2 cloves of garlic

10 dkg fleshy bacon

2 tablespoon oil

2 tablespoon red pepper powder

3 bay

1 teaspoon of paprika cream

20 dkg smoked meat

40 dkg minced pork

8 dkg steamed rice

1 egg

1 mocha spoon with ground marjoram

2 dl sour cream

1 tablespoons cut dill

2 dkg flour

Wash the cabbage and the pickled cabbage leafs to decrease its sourness. Peel the onions and the garlic and cut them, then also cut the bacon into small cubes.

Heat up the oil and fry the bacon and the onions a little. When they turn into red a little bit take away the half of the bacon-onions mix. Add the half of the paprika powder and half a liter of water to the onion in the casserole and mix it together. Stir in the garlic, the bay leaf and the pepper cream. Mix in the cabbage and the smoked meat and add a little bit of salt. For the filling, work together the minced meat, the steamed rice, the egg, the remaining red pepper powder, the fried bacon and onion, add salt, pepper, hot pepper, marjoram and 1 tablespoon of sour cream.

Put some filling in the prepared leafs, roll them up, push back the ends of them and place them on the steaming cabbage. Make sure you have enough water in the casserole to reach the bottom of the stuffed cabbages. Add the dill and cover the casserole, then cook it for 70-80 minutes on medium heat. In the meantime add some more water if it’s needed. When the cabbage is cooked, take away the stuffed cabbages. Mix the flour with water and the left sour cream and thicken the cabbage sauce with it and cook it for more 5-10 minutes.

Serve the stuffed cabbage with the smoked meat and more sour cream according to your taste.




MÁKOS BEJGLI  (Poppy Seed Roll)


1,2 dl milk

8 dkg sugar

4 dkg yeast

50 dkg flour

13 dkg butter

2 eggs

5 dkg minced almonds

lemon zest of 1 lemon


15 dkg ground poppy seeds

10 dkg minced almonds

10 dkg brown sugar

2,5 dl milk

2,5 dl cream

5 dkg semolina


20 dkg icing sugar

4 tablespoons lemon juice

Warm the half of the milk and add 1 mocha spoon of sugar and the yeast to it. Sieve the flour into a big bowl and add the rest of the sugar, a pinch of salt, the rest of the milk, the butter and the yeasted milk in the end. Work it together thoroughly and let it rest for 30 minutes at a warm place.

Add the almond, the lemon zest and stir until the dough becomes blistered and shiny. After that, let it rest for another 30 minutes. For the filling mix the poppy seed and the minced almonds with the brown sugar, the milk and the cream, then bake it. Add the semolina and flavor it with lemon juice. Stretch the dough until it’s about 1 cm thick and add the poppy seed filling to it. Roll up the dough from the 2 longer edges until the middle. Butter the cake pan and let the poppy seed rolls rest in for 30 minutes covered before you bake it. Bake the rolls 50-60 minutes on 200 C°.

For the glaze mix the icing sugar with the lemon zest and top the poppy seed rolls with it.




Enjoy you Hungarian Christmas Meal and have a wonderful Christmas!


Souper Team