Hungarian salad: recipe with photo

Varieties of Hungarian salad are not limited to a simple combination of vegetables, beans and meat. Local culinary specialists and housewives show outstanding resourcefulness in the process of creating delicious treats. This article contains the most popular recipes for Eastern European snacks.

Ideal for losing weight! Spicy vegetable snack

Dietary main course or vitamin side dish for meat? Decide for yourself! In this Hungarian salad, a harmonious combination of crispy salad leaves, juicy tomatoes, savory sausages ...

Products Used:

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

Rinse the vegetables under running water. Chop lettuce leaves, cut the tomatoes into slices, pepper and beetroot - straws, sausages and bacon - cubes. If desired, replace meat with fish (never mix these ingredients together, use them separately).

Combine everything in a large bowl, chop the green onions and parsley into small pieces, toss them on top of the salad, sprinkle with drops of olive oil. You do not need to use additional salt, since bacon already has a tangible salty taste.

Uborka Saláta - original cucumber snack

Have an evening of gastronomic discoveries by preparing this traditional Hungarian salad for dinner! Do not forget to supplement the meal with a “Hungarian sandwich”: put ham, half-smoked sausage, beef tongue and sprats on a slice of bread.

Products Used:

• 2 peeled cucumbers;
• 100 ml sour cream;
• 90 ml of white vinegar;
• 50 g of salt;
• 30 g of sugar;
• 30 g of paprika;
• finely chopped onions.

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

How to cook a Hungarian salad? Recipe with photo

Not a single barbecue in the backyard can do without a good and satisfying potato salad, and, fortunately, the Hungarians absolutely agree with this. Below is a popular cooking option for a spicy potato treat.

Products Used:

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

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

In a bowl with these ingredients, add sour cream, vinegar, sugar and salt. Leave the potato salad in the refrigerator for several hours to let the ingredients soak in flavors.

Salad with pepper and ham - Hungarian style dish

It is getting warmer every day, which means that the picnic season is approaching. This quick salad with tomatoes, peppers is full of great flavors. The salad goes well with bread or grilled meat.

Products Used:

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

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

Simple and delicious! Dietary Side Dish Supplement

There are several variations on the preparation of a traditional Hungarian salad; a meat recipe is especially popular with both local culinary and gastronomic travelers. How to cook a hearty treat at home?

Products Used:

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

Cooking Processes:

1. Fry in a large frying pan and heat the vegetable oil. Fry the bacon cubes, chopped onions for 4-6 minutes. Add strips of pepper and cook for another 15 minutes.
2. Add the peeled tomatoes, sugar, salt and paprika and cook for another 25-30 minutes, stirring occasionally, or until the sauce becomes like a thick tomato paste.

How to quickly peel tomatoes? Place the fruits in a large container, pour them with boiling water. After 5-8 minutes, you can easily peel the peel from juicy vegetables. If desired, add an extra spicy sausage, fried egg.

A mixture of Hungarian and Austrian traditions

Hungarian salad with beef, mushrooms and dried 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.

Products Used:

• 310 g beef tenderloin;
• 225 g of champignons;
• 100 g of green beans;
• 90 ml of vegetable oil;
• 40 ml of dry sherry;
• 30 ml of soy sauce;
• 15 g of corn starch;
• lettuce leaves.

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

Káposztás tészta - simple pasta salad with cabbage

The recipe for the Hungarian salad is not particularly complex cooking processes. Professional chefs assure that even novice cooks can cope with it, far from the nuances of Eastern European cuisine.

Products Used:

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

Fry chopped cabbage and finely chopped onions in butter until golden brown, sprinkle with salt and pepper. Boil the noodles in accordance with the instructions on the packaging. Combine the ingredients in a pan, mix thoroughly.

Hungarian salad: a classic recipe for true gourmets

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

Products Used:

• 6 hard-boiled eggs;
• 3 anchovy fillets;
• 100 ml sour cream;
• 60 g butter;
• 20 ml of white vinegar;
• capers, chives.

Cooking process:

1. Remove the yolks from half the eggs and place them in a medium bowl.
2. Add oil, sour cream, vinegar and pepper.
3. Whisk together until a creamy, smooth paste is obtained.
4. Coarsely chop the egg whites and add them to the egg yolk mixture along with anchovies, capers, chives. Mix gently.

Serve a Hungarian salad with fresh vegetables, rosy toasts. An appetizer can be used both as a main dish, and as a spread for sandwiches and sandwiches.