Hungarian Chicken Paprikash from Hungarians


Have you ever tried chicken paparikash? If not you most definitely missed out because this Hungarian dinner dish is amazing!

Magyar or Hungarian cuisine is one of the culinary reps in Eastern European food art. It often goes unnoticed unless you have a big Hungarian diaspora in the area near where you live. Also, people are frequently confused about Magyar foods considering Russian cooking the only high well-known performer in Eastern European food family. Well, this is assumption is wrong although, to be completely honest Hungarian, Ukrainian, Polish, and even Russian cuisines have some features in common, for example, a great variety of pickled winter vegetables and all sorts of cold and hot soups, including cabbage soup or goulash.

Likely, if you are a Clevelander, you must know the difference by now thanks to the effort of restaurant Balaton or West Side Market. For those who are still curious about what’s Magyars like to cook for dinner, ladies and gentlemen, I now would like to introduce you an original genuinely authentic recipe of chicken paprikash!

I asked my Hungarian friends to share this recipe with, so I in my turn could share it with all of my readers.
Chicken paprikash is one of the most well-known Magyar dinner dishes and could be found in every Hungarian restaurant like angel hair spaghetti at any Italian dinner.

Here are the recipes from my friends. The first one is short and sweet posted here for emphasize that this dish could be cooked at ease. The second recipe goes more in depth. So enjoy, and post in the comment if you are going to use any one of these recipes so I can pass kudos to my Hungarian friends.

Marton Toth: “Chicken paprikash is easy. Fry up some onions, maybe some pepper and tomatoes if you want to. Then chicken, fry it a little bit. Then add paprika, water and cook it till it’s good. Then mix together flower with sour cream and mix it in it…. Boil it up, after then it’s done.”

Andras Kovach: “First of all you need the ingredients, here is the list:
• you need chicken (breast, thighs, legs), any could be used (I usually use chicken breast cause that’s my favorite)
• Hungarian red pepper
• flour
• sour cream
• onions
• tomatoes
• a bell pepper (but it is optional)
• salt and pepper
• vegetable oil
You should chop the onions and start cooking them on the oil on medium heat. Cook it until glassy. Then, add the tomatoes, and cook it with the onions for a while. After a couple of minutes, take the pan off the hot stove and put the red peppers in, and it mix it with the onions and the tomatoes. Afterwards, put it back on the hot stove.Add the chicken.

You should cut the chicken a little bit larger pieces. When the chicken gets white, add cold water and salt and pepper. Do not add to much water because it is not a soup. When the chicken is soft, mix a small amount of sour cream with flour in a separate bowl and add it to the paprikash. Stir it and let it cook for another 5-10 minutes. Paprikash should be done afterwards.”

A few side notes:

For more reading on all sorts of cultural cooking tricks in Eastern European cuisines check out DMOZ website with its chapter about Hungarian recipes.

Hungarian paprika refers to a spice as well as red bell pepper, so read carefully. It will be clear from the context what is what. As a spice, Hungarian paprika is a complimentary part of almost every Magyar dinner dishes.



Serbian Soup Goulash from Izolda Fetko


Goulash is a traditional Serbian dinner dish which in fact was adopted from Hungarian cuisine as it quickly conquered Europe during the times of Austrian Empire. In American cuisine, people more likely to call it a stew or soup.
My Serbian friend, Izolda Fetko, was kind to share this amazing recipe with me, so I can share it with all of my readers. In this post, you will find the list of ingredients you need and how to cook a good ol’ goulash.

2 lbs pork
3 large onions
5 bay leaves
Hungarian paprika 0.5 oz
Red wine 5 oz
Sour cream
Extra wide egg noodles

First, you fry the onions with olive oil for 5min (until they become clear), then you add pork and a little bit of wine and water if needed. When the meat is a little bit cooked you add the bay leaves and the spices. You will most likely need to add all of those a couple of times, but remember to put more sault and pepper every time you add more wine/water/sour cream in it.

Cook on medium (6-7) until the meat becomes soft and you’re not able to see the pieces of onions. No need to cover it while cooking because you don’t want it to be too soupy.
When the meat is close to being done, start preparing the noodles. I use extra wide egg noodles.

On a side note, if you are looking for healthier option, you can substitute pork with a leaner meat such as beef or chicken, yet you might just miss out on taking your taste buds to the limit with juicy pieces of pork in your soup.

CREPESing: Crepes, Blinu, or Russian Pancakes.


If you never had crepes in your life, you missed out. However, many who have tried crepes think of it as something extremely challenging to make at home. Why struggle at the kitchen if you can get them at your local grocery story in a deli department or simply go out for breakfast to IHOP.
Actually, there is a good reason for do it yourself. Obviously, it’s three times cheaper comparison to a breakfast entry at IHOP. When you are making your own crepes, you can chose to use organic eggs and milk, or even whole wheat flour.
I found this link on YouTube where narrator presents you step by step how to make crepes. You will be surprised by how easy it is to make delicious, melt-in-your-mouth crepes.

Don’t forget to use your favorite topping! Few tips for toppings:

“What’s for desert?” – “Zebra!”


I made an attempt to translate this recipe from Russian to English. I found it on my Ukrainian social network. The actual origin of this Zebra cake is unknown, yet it looks very cute and tastes great. Easy to make too. Here is how it’s done…

You will need:

5 eggs

2 cups sugar

2 cups flour

1 cup sour cream

1 stick butter

2 table sp. cocoa powder (I used Hershey’s)

1 tea sp. baking soda and vinegar

Preheat oven to 375.

Beat eggs and sugar until white frosting. Add flour, melted butter, sour cream, baking soda and vinegar, and stir thoroughly. If you have a kitchen mixer or blender, you can use that too.

Now here is a trick how to give your cake some stripes. Divide batter into two even parts. Add cocoa powder tone part. Pour small portions of different batters into the center of your baking pan. Do not stir!

Bake it for 35-40 minutes. Watch the middle of the cake. If the center of the cake is still raw, but the top part is getting crispy, cover it with foil wrap, lower heat to 350, and bake it for a little bit longer.

You can put your favorite frosting when the cake cools off, or you can enjoy it just the way it was baked.