Favourite Hungarian ingredients – dill

Dill (‘kapor’ in Hungarian) is an ingredient that is frequently used in Central and Eastern European cuisines. It is popular in Hungarian recipes, too, with its use varying from being a part of fillings to being used for pickling vegetables and making salads. It not only contributes to the taste of the food, but it also has numerous health benefits.

Dill is the solution for bloating, nausea, sleeplessness, loss of appetite, and digestion-related issues. If you make tea from it, for instance, you can get rid of hiccups in a fast and pleasant way. You can simply make soup from it, or use it as a spice in various recipes.

Palóc soup

Palóc soup is an excellent alternative to Goulash soup during the warm summer months. Even though the name suggests a connection with the Palóc from northern Hungary, this dish has more to do with Kálmán Mikszáth, a Hungarian writer, than anyone else. The main ingredients are green beans, dill, and sour cream, providing the delicious, truly Hungarian taste. It is usually made with lamb, but you can substitute it for pork or beef if you like.

If you want a recipe to make at home, click here.

Leavened cucumber

Hungarian leavened cucumber is an integral part of Hungarian cuisine. Besides complementing most dishes (a nice plate of layered potatoes, for example), it also has numerous health benefits. For instance, if you suffer from anxiety or nervousness, you should definitely try it. It also helps the metabolism and can strengthen the immune system. Now that you are convinced of all the health benefits, try making your own at home, following THIS recipe.