Favourite Hungarian ingredients – sour cream

There are certain things all Hungarians know from their childhood. This could be related to foods and tastes or could be just a phrase the parents always repeated. The love most Hungarians have for sour cream usually starts in the early years, and we tend to dollop it onto everything by the time we become adults.

Sour cream is a dairy product and is produced through fermentation. It most probably originated from Russia and is a part of the gastronomy of several European countries. However, it has a uniquely crucial role in Hungarian gastronomy, as it is a favoured topping on noodle dishes, for example, but it is also a core of staple Hungarian dishes like chicken paprikash, where it is mixed with another favoured Hungarian ingredient.

Hungarian stuffed cabbage

The Hungarian stuffed cabbage is a traditional dish in Hungarian gastronomy, consumed mostly in the winter period. It is also present in Romania. Cabbage with meat was popular as early as the 17th century. Some even call it “Hungary’s coat of arms”. Stuffed cabbage appeared slightly later and became widespread in the 18th century. Even though sour cream is not part of the core ingredients but rather a garnish, it still complements the dish perfectly, and, mixed with paprika, it definitely elevates the taste.

You can find the recipe to make at home HERE.

Sweet cottage cheese noodle pie / vargabéles

Just like cottage cheese, sour cream can appear in both sweet and salty dishes. It is one of the ingredients of the sweet cottage cheese noodle pie, which is not only tasty but also has a fascinating backstory. Once, the Shah from Iran who happened to be in Kolozsvár specifically asked to try this Hungarian speciality. Preparing it was not easy, but it turned out to be a huge success, and he enjoyed it immensely. Although it is not one of the easiest recipes to make, the end result makes up for all your hard work. Check out the recipe HERE.