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42 Worst Rated Hungarian Foods

Last update: Sun Feb 16 2025
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01

Soup

HUNGARY
2.8
Borleves
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Borleves is a traditional soup made with white wine, egg yolks, cloves, lemon juice, and sugar. When properly prepared, it should thicken during the cooking process, but the eggs mustn’t curdle. Its flavor is best described as rich, tart, and sweet.


The soup is especially popular during the festive Christmas season.

02
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Pacalpörkölt is a traditional tripe stew. It is typically prepared in a cauldron hanging over an open fire, but it can also be prepared at home. The dish consists of tripe, onions, garlic, paprika powder, and hot peppers. When the stew is ready to be served, it is recommended to pair it with fresh bread, pickles, and boiled potatoes.

OTHER VARIATIONS OF Pörkölt
03
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The simple and nutritious nudle s mákem is a dish consisting of wide, thin wheat pasta that is doused in copious amounts of melted butter, and then dusted with poppy seeds and sugar. Once considered a rich and luscious meal, today it represents a frugal, but a beloved dish that is enjoyed as a sweet main course or a filling dessert.


Even though it is usually associated with the Czech Republic, the exact origin of the dish is still unknown, while similar varieties are found in many Central and Eastern European countries under various names. In Austria, a similar dish is known as mohnnudeln, prepared with thick and short potato noodles, while the Serbian version from Vojvodina is called rezanci s makom.

04
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Krumplileves is a traditional potato soup consisting of potatoes, flour, onions, paprika, tomatoes, carrots, and turnips. It is typically flavored with parsley, celery, caraway seeds, salt, and pepper. When the vegetables are tender enough, and the soup develops a thick consistency, it is ready to be served, preferably with a dollop of sour cream on top.


Because krumplileves is so inexpensive and easy to prepare, it is usually made at the end of the month. There are a few variations, so some people like to add sausage pieces into the soup for extra flavor.

05
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Haltepertő are traditional Hungarian fish cracklings originating from Szeged. The dish is usually made with a combination of catfish, breadcrumbs, flour, paprika, oil, and salt. The catfish fillets are cut into smaller pieces or strips that are seasoned with salt and rolled in a combination of breadcrumbs, flour, and paprika.


The breaded pieces of catfish are fried in hot oil until golden brown and crisp. Haltepertő is typically served with raw onion slices and tomatoes on top. A lemon wedge is also often used for squeezing lemon juice over the fish cracklings.

MOST ICONIC Haltepertő

06
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Stefánia szelet is a traditional meatloaf stuffed with hard-boiled eggs in the middle, making the dish visually attractive once cut and the cross-section becomes visible. The meat mixture consists of ground pork, onions, garlic, caraway, paprika, parsley, and marjoram.


Instead of being fried in the pan, the meatloaf is baked in a loaf pan. When baked and sliced, the dish is often accompanied by boiled potatoes, but it can also be served on its own when it cools down a bit.

07
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Rakott káposzta is a Hungarian baked dish that might not look visually astonishing, but hides a depth of flavors. In order to prepare it, sauerkraut, ground pork, and a mixture of yogurt and sour cream are layered in a deep roasting tin, then baked until browned on top.


The meat is typically combined with rice and flavored with onions, garlic, peppers, tomato paste, and paprika. When properly prepared, the dish should be beautifully balanced with savory, meaty, and tart flavors.

08
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Főzelék is a thick vegetable stew originating from Hungary. Although it can be prepared with most vegetables, it's usually made with peas, spinach, lentils, potatoes, or cabbage as the main ingredient, along with a combination of onions, butter or lard, and flour, milk, or sour cream for thickening.


It is believed that főzelék has been prepared in Hungary since the 16th century. Nowadays, it's usually served on its own on weekdays, and as an accompaniment to meat on festive days.

MOST ICONIC Főzelék

1
09
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Vadas marha is a traditional dish originating from Hungary. The dish is made with a combination of sliced beef and vadas, a creamy sauce consisting of carrots, onions, parsnip, bay leaves, black pepper, and sour cream. The preparation of the dish takes a long time because the beef first needs to be cooked with the vegetables and spices for 3 hours and is marinated for 24 hours.


After that, the meat is separated and cut into thick slices, and the rest of the marinade is used as a basis for the vadas sauce. Vadas marha is often served with bread dumplings on the side.

10

Cake

HUNGARY and  3 more regions
3.5
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Čupavci are traditional Croatian cakes that are also popular in Poland, Slovakia, Hungary, and throughout the Balkans under different names. They consist of a sponge cake that is dipped in chocolate and sprinkled with finely desiccated coconut. Čupavci are extremely popular due to their climate suitability as they don't dry out when cut into bite-sized squares and covered in coconut.


A very similar cake can also be found in Australia and New Zealand in many supermarkets, cafés, and bakeries, and it's known as lamington, but this variety is often made with a layer of fruit jam, unlike its European counterpart. In Croatia, čupavci are a Christmas staple. 
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Cake
BUDAPEST, Hungary
3.6
15
16
Stew
BARANYA COUNTY, Hungary
3.7
17
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22
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24
25
26
27
28
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30
Stew
HUNGARY
3.8
31
32
33
34
35
36
37
38
Stew
HAJDÚ-BIHAR COUNTY, Hungary
3.9
39
40
41
42

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “42 Worst Rated Hungarian Foods” list until February 16, 2025, 8,420 ratings were recorded, of which 5,959 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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