Seasonal dishes to feel the Hungarian spring

One should always choose vegetables and fruits that are just in season! By doing this, you will not only eat healthily, but you can also eat the freshest and most vitamin- and nutrient-rich foods at a lower price, but you also support local producers.

Here is a list of recipes made from seasonal dishes during the Hungarian spring and summer!

Wild garlic soup with sour cream

The crown jewel of the spring season, one of the favourites of foragers. Wild garlic bunches, a species of onion, are easily recognisable by their characteristic leaf shape and onion odour. By now, mostly only the remnants of the crop, deposited by more enthusiastic collectors and growers, can be found, but its aromas can still be quite potent and lovely. With this herb, less is most often more, but in this recipe, we can feel and enjoy the flavours in their full body and potential because of the thorough cooking process.

Homemade pickles

Fermentation is one of the most popular forms of preservation in Hungary. The process requires sustained warm sunshine. The pickles ferment for 2-3 days in the nice, sunny weather. This recipe is almost exactly the same as my grandmother’s sourdough-based pickle recipe, which was part of the most beautiful moments of my childhood. I have very many fond memories of her picking up the almost child-sized jugs of pickles and moving them around the house throughout the day to make sure that it gets the most sunshine that it possibly can.