Hungarian salad: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Hungarian salad variations are not limited to a simple combination of vegetables, beans and meat. Local culinary experts and housewives show outstanding ingenuity in the process of creating mouth-watering delicacies. This article contains the most popular recipes for Eastern European snacks.

Ideal for losing weight! Spicy vegetable snack

Dietary main dish or vitamin side dish for meat? Decide for yourself! This Hungarian salad is a harmonious combination of crispy lettuce leaves, juicy tomatoes, spicy sausages…

Used products:

• 350g lettuce leaves;
• 100g smoked s alted bacon;
• 80g sausages;
• 3-4 cherry tomatoes;
• 1 white Hungarian pepper;
• 1 hot pepper;
• 1 small beet;
• green onions, parsley.

Rinse vegetables under running water. Chop lettuce leaves, cut tomatoes into slices, peppers and beets into strips, sausages and bacon into cubes. Substitute fish for meat if desired (never mix these ingredients together, use them separately).

Mix everything in a large bowl, chop green onions and parsleyinto small pieces, throw them on top of the salad, sprinkle with drops of olive oil. You don't need to use extra s alt as the bacon already has a noticeable s alty aftertaste.

Uborka Saláta - original cucumber appetizer

Have an evening of gastronomic discovery with this traditional Hungarian salad for dinner! Don't forget to complement your meal with a Hungarian-style sandwich: put ham, half-smoked sausage, beef tongue and sprats on a slice of bread.

Used products:

• 2 peeled cucumbers;
• 100 ml sour cream;
• 90ml white vinegar;
• 50g s alt;
• 30g sugar;
• 30g paprika;
• finely chopped onion.

Cut the peeled cucumber into very thin slices, preferably with a mandolin. Add s alt. Mix well and set aside for 1-3 hours. Drain the cucumbers into a colander. In a separate container, mix vinegar, sugar and onion. Pour dressing over vegetables, garnish with sour cream and sprinkle with paprika powder.

How to make a Hungarian salad? Recipe with photo

No backyard barbecue is complete without a good and hearty potato salad, and fortunately, Hungarians absolutely agree with this. Below is a popular recipe for a spicy potato treat.

Used products:

• 200 ml sour cream;
• 50ml white vinegar;
• 6-8 potatoes;
• 4 eggshard boiled;
• 2 celery stalks;
• 1 finely chopped onion;
• sugar, paprika.

Wash potatoes and boil in boiling water until tender. Try not to overcook the ingredient, otherwise the salad will turn out too "loose". Cool pliable fruits, peel. Cut into small pieces, mix with diced celery, eggs, chopped onions.

In a bowl with these ingredients, put sour cream, vinegar, sugar and s alt. Leave the potato salad in the refrigerator for a few hours to let the flavors soak in.

Pepper and ham salad - Hungarian style dish

It's getting warmer every day, which means it's picnic season. This quick tomato and pepper salad is full of great flavors. Salad goes well with bread or grilled meat.

Used products:

• 500g tomatoes;
• 200g ham or hunting sausages;
• 2-3 chicken eggs;
• 1-2 bell peppers;
• lemon juice.

Cut tomatoes into symmetrical cubes, pepper and meat into thin strips. Boil the eggs, cut the finished ingredient into quarters. Mix all the ingredients of the dish, cover, leave for 2-3 hours. Season the appetizer with lemon juice.

Simple and delicious! Dietary side dishes supplement

There are several variations of the traditional Hungarian salad, the recipe with meat is especially popular among local culinary circles,and gastronomic travelers. How to make a hearty treat at home?

Used products:

• 1 kg pepper;
• 5-6 strips of bacon;
• 2-3 tomatoes;
• 1 onion;
• sugar, s alt, paprika.

Cooking processes:

1. In a large frying pan, fry the vegetable oil. Fry the bacon cubes, chopped onion for 4-6 minutes. Add pepper strips and cook for 15 more minutes.
2. Add the peeled tomatoes, sugar, s alt and paprika and cook for another 25-30 minutes, stirring occasionally, or until the sauce resembles a thick tomato paste.

How to quickly peel tomatoes? Place the fruits in a large container, pour boiling water over them. After 5-8 minutes, you will be able to easily pull the peel off the juicy vegetables. If desired, add additional spicy sausage, fried egg.

A mixture of Hungarian and Austrian traditions

Hungarian salad with beef, mushrooms and dry sherry is a great idea for lunch. Such a dish will easily fit into the daily diet, will become an appetizing highlight of the program of gala evenings and receptions.

Used products:

• 310 g beef tenderloin;
• 225g mushrooms;
• 100g green beans;
• 90ml vegetable oil;
• 40ml dry sherry;
• 30 ml soy sauce;
• 15g cornstarch;
• leaveslettuce.

Cut the meat into oblong pieces. Mix sherry, soy sauce and corn starch; marinate the beef in the resulting sauce. Heat two tablespoons of oil in a frying pan, fry mushroom slices, green beans and a delicious tenderloin. Mix the prepared ingredients with crispy lettuce leaves.

Káposztás tészta - simple pasta salad with cabbage

The recipe for Hungarian salad is not particularly complicated cooking processes. Professional chefs assure that even novice cooks who are far from the nuances of Eastern European cuisine will cope with it without any problems.

Used products:

• 400g Hungarian egg noodles;
• 320g white cabbage;
• 225g butter;
• 1 white onion;
• freshly ground black pepper.

Fry shredded cabbage and finely chopped onion in butter until golden brown, sprinkle with s alt and pepper. Boil the noodles according to package instructions. Combine the ingredients in a pan, mix thoroughly.

Hungarian salad: a classic gourmet recipe

This egg salad was supposedly created by a chef who cooked for the royal family before heading to Budapest. A delicious dish with a creamy texture and a memorable taste.

Used products:

• 6 hard-boiled eggs;
• 3 filetanchovy;
• 100 ml sour cream;
• 60g butter;
• 20 ml white vinegar;
• capers, green onions.

Cooking process:

1. Remove the yolks from the egg halves and place them in a medium bowl.
2. Add butter, sour cream, vinegar and pepper.
3. Beat together until you get a creamy, smooth paste.
4. Coarsely chop the egg whites and add them to the egg yolk mixture along with the anchovies, capers, green onions. Stir gently.

Serve Hungarian salad with fresh vegetables, crispy toast. An appetizer can be used both as a main course and as a spread for sandwiches and sandwiches.