Paprika cream

{"id":682866540927,"handle":"recepten-hoofdgerechten-rundergoulash-marhapoerkoelt","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:38+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Beef goulash – Marhapörkölt","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190651085\/marhapoerkoelt.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\u003cp\u003eBy following the description you will prepare a delicious filled Goulash dish. Making a goulash takes some time, but waiting will be richly rewarded. Make the most of goulash with a glass of wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients (4 pers.)\u003c\/strong\u003e\u003cbr\u003e1 kg of beef rags\u003cbr\u003e3 tbsp. oil\u003cbr\u003e3 onions\u003cbr\u003e2 red or green paprikas\u003cbr\u003e4 tomatoes\u003cbr\u003e1 tbsp. Paprika cream mild or spicy\u003cbr\u003e2 tbsp. Goulash cream mild or spicy\u003cbr\u003e1 tsp. Garlic cream\u003cbr\u003e1 tbsp. Caraway seeds\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003ePepper and salt\u003cbr\u003e1 tsp. Spicy pepper sauce\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003eCut the meat into cubes of ± 2 cm., the paprika and tomatoes into small pieces. Peel the onion and cut it into half rings. Heat the oil and fry the onion until golden brown. Sprinkle with paprika powder and add the paprika cream and goulash cream. Add the meat to the pan, sprinkle with caraway seeds, pepper and salt and stir in the garlic cream. Roast the meat while stirring until it is seared on all sides. After this, stir the sliced paprika and tomato into the whole and add water until it is just not submerged.\u003c\/p\u003e\u003cp\u003eBring it to the boil, once the whole boils, turn the heat to a low setting and let it simmer for ± 2 hours. In contrast to the goulash soup, it is intended that the whole will have a firm structure. If moisture evaporates over time (check regularly), therefore always add a minimum amount of water. After 2 hours you stir the Spicy pepper sauce through the goulash. After about 2.5 hours you have prepared a rich goulash dish in this way that you will undoubtedly enjoy. You can eat the goulash with bread, galuska or tarhonya. Stir crème fraiche through the goulash at taste.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 2.5 hours\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:23:14+01:00","alt":"Rundergoulash – Marhapörkölt","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/marhaprklt_97457c93-eb9d-4874-818a-0aa396125d7e.jpg?v=1764087795"}}

{"id":682865820031,"handle":"recepten-hoofdgerechten-kipgoulash-csirkepoerkoelt","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:41+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Chicken goulash - Csirkepörkölt","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190655816\/csirkepaprikas.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e1 kg of chicken (chicken legs)\u003cbr\u003e2 onions\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003eOil\u003cbr\u003e1 \/ 2 paprikas\u003cbr\u003e2 tomatoes\u003cbr\u003e2 tbsp. Goulash cream mild or spicy\u003cbr\u003e1 tbsp. Paprika cream mild of spicy\u003cbr\u003ePepper and salt\u003cbr\u003eCreme fraiche\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003ePeel and chop the onion. Heat oil in a large pan. Fry the onion until golden brown in oil. Remove the pan from the heat and sprinkle with Paprika powder. Place the chicken in the pan and roast for a few minutes.\u003cbr\u003eSeason with salt and pepper. Add Goulash cream and Paprika cream and ± 2 dl of water.\u003c\/p\u003e\u003cp\u003eCut the paprikas and tomatoes into cubes \/ strips and add them after a while. Let it simmer covered for an hour. Stir in the crème fraiche at the end. Csirkepörkölt is delicious with homemade Galuska.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 1 uur\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:21:31+01:00","alt":"Kipgoulash - Csirkepörkölt","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/csirkeprklt.jpg?v=1764087692"}}

{"id":682866377087,"handle":"recepten-soepen-goulashsoep-gulyasleves","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:41+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Goulash soup - Gulyásleves","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/188809511\/goulashcreme-mild-webshop.jpg\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients (for 4 persons)\u003c\/strong\u003e\u003cbr\u003e2 tbsp. oil\u003cbr\u003e3 onions\u003cbr\u003e2 red paprikas\u003cbr\u003e2 tomatoes\u003cbr\u003e1 carrot\u003cbr\u003e300g of potatoes\u003cbr\u003e1 clove of garlic or 1 tsp. Garlic cream\u003cbr\u003e600g beef (stew) rags\u003cbr\u003eSalt to taste\u003cbr\u003e1 tbsp. paprika powder spicy or mild\u003cbr\u003e2 tbsp. Goulash cream mild\u003cbr\u003e1 tbsp. Paprika cream spicy or Paprika cream mild\u003cbr\u003e1.2 l. water\u003cbr\u003e1 stock cube\u003cbr\u003ebay leaf\u003cbr\u003e1 tsp. caraway seed\u003cbr\u003e1 tbsp. Spicy pepper sauce or Mild pepper sauce\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003eGoulash soup needs a generous amount of time to cook, as soon as it is ready you will notice what a deliciously smooth dish this is. Goulash soup is traditionally eaten in combination with bread.\u003c\/p\u003e\u003cp\u003eCut the onions in half and then into strips, the remaining vegetables into cubes. Cut the beef steaks into cubes. Heat the oil in a large soup pot or bogrács and fry the onions for a few minutes. Then put the meat together with the paprika powder in the pan and roast for a few minutes. Add the Goulash cream, Paprika cream and salt to taste and top with water. Bring the water to the boil, place the stock cube, bay leaf and garlic in the pan and let it simmer gently for the next one and a half hours. Stir only occasionally.\u003c\/p\u003e\u003cp\u003eAs soon as the meat has already softened somewhat (after +\/- 1.5 hours), add the red paprika, tomato and carrot to the whole.\u003c\/p\u003e\u003cp\u003eAfter 2 hours, add the potato pieces together with the caraway seeds and the mild or spicy pepper sauce. Let this simmer only for the last 20 minutes. Serve the soup with pieces of bread and add crème fraiche to taste.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 2.5 hours\u003cbr\u003eContains per portion: 495 kcal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:22:51+01:00","alt":"Goulashsoep - Gulyásleves","width":450,"height":450,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/goulashcrme-mild-webshop.jpg?v=1764087772"}}

{"id":682865951103,"handle":"recepten-soepen-halaszle-vissoep","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:41+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Halászlé - fish soup","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190768772\/halaszle.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003eOil\u003cbr\u003e1.5 kg of fish\u003cbr\u003e2 onions\u003cbr\u003e1 tbsp. Fish soup spice mix\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003e1 red paprika\u003cbr\u003e2 tomatoes\u003cbr\u003e1 tbsp. Sweet pepper cream\u003cbr\u003eSalt\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003ePreferably use a whole carp. You can also use several types of fish in 1 soup (catfish, zander, etc.). Clean the fish and remove the scales and bones. Cut off the tail, head and fins. Cut the rest into smaller pieces, sprinkle with salt and set them chilled aside. Peel and chop the onion. Heat oil in a large pan or special bogrács for halászlé. Fry the onion briefly. Traditionally, the fins, tail and head are added to the onion with Paprika powder and water. The whole must be just under water. Let it simmer for about 30 minutes.\u003c\/p\u003e\u003cp\u003eWash and cut the red paprika and tomatoes into pieces. \u003cspan title=\"\"\u003ePlace this with the salted slices in the pan.\u003c\/span\u003e \u003cspan title=\"\"\u003eAdd the Spice Mix and Paprika Cream and let it cook for another 45 minutes on low heat.\u003c\/span\u003e\u003cbr\u003e\u003cspan title=\"\"\u003eMove the pan \/ bogrács in a circular motion instead of stirring.\u003c\/span\u003e \u003cspan class=\"trans-target-highlight\" title=\"\"\u003eIn this way the fish retains its structure.\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"\" tabindex=\"-1\" title=\"\" contenteditable=\"false\"\u003eThe soup is ready as soon as the fish is soft and cooked.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"\" tabindex=\"-1\" title=\"\" contenteditable=\"false\"\u003ePut the slices on a plate with a spatula and pour the liquid over it.\u003c\/span\u003e\u003cbr\u003e\u003cspan title=\"\"\u003eGarnish the halászlé with paprika rings and serve with crème fraîche.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan title=\"\"\u003eEnjoy your meal \/ Jó étvágyat!\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan title=\"\"\u003ePreparation time: ± 1.5 hours\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan title=\"\"\u003e\u003cb\u003eBelow you will find the products used in this dish:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:21:49+01:00","alt":"Halászlé - vissoep","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/halszl.jpg?v=1764087710"}}

{"id":675108946303,"handle":"frontpage","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-08-05T14:41:12+02:00","sort_order":"best-selling","template_suffix":null,"published_scope":"global","title":"Home page","body_html":null}

{"id":682865164671,"handle":"recepten-voorgerechten-hortobagyi-husos-palacsinta","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:41+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Hortobágyi husos palacsinta","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0934\/7422\/6559\/files\/hortobagyi-husos-palacsinta.jpg?v=1764087573\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\u003cdiv\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eOil\u003cbr\u003e2 onions\u003cbr\u003e500g chicken meat (thigh or breast fillet)\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003e3 dl. Creme fraiche\u003cbr\u003e20g flour\u003cbr\u003e2 tbsp. Paprika cream\u003cbr\u003e1 (green) paprika\u003cbr\u003e1 tomato\u003cbr\u003eSalt and pepper\u003c\/div\u003e\u003cdiv\u003e(for variation: in stead of salt use 1 Maggi tyukhusleves chicken soup cube)\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eFor pancakes\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003e2 eggs\u003cbr\u003e160g flour\u003cbr\u003e2 dl. milk\u003cbr\u003e100 ml. of carbonated water\u003cbr\u003ePinch of salt\u003cbr\u003eOil\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003ePeel and chop the onions. Cut the chicken into fine cubes. Heat oil and fry the onion until golden brown in a large pan. Add the chicken and roast for a few minutes. Sprinkle with paprika, salt and pepper. Add 2 tbsp. paprika cream and a splash of water. Then bring it to a boil. Wash paprika and tomato and cut into cubes. Add to the meat and simmer covered for approx. 40 minutes.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003e(for variation: For extra flavor, instead of salt, add 1 Maggi tyukhusleves chicken soup cube. Stir until dissolved.)\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003eIn the meantime, bake 10 pancakes and cover them. Thicken the crème fraîche with 20 g flour. Remove the meat from the pan and set aside. Mix the crème fraîche with the remaining pepper sauce while stirring. Generously coat each pancake with this mixture. Now divide the meat over the pancakes and roll or fold them shut.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003eDivide the stuffed pancakes in an ovenproof dish and pour over the remaining paprika sauce. After 10-15 min. Heating in the oven (do not let it bake) you have delicious Hortobágyi husos palacsinta. Garnish with paprika pieces and serve with a scoop of crème fraîche next to it.\u003c\/div\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 1.15 hours\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:19:35+01:00","alt":"Hortobágyi husos palacsinta","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/hortobgyi-husos-palacsinta.jpg?v=1764087576"}}

{"id":682865361279,"handle":"recepten-soepen-korhelyleves","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:40+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Korhelyleves soup","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0934\/7422\/6559\/files\/korhelyleves.jpg?v=1764087617\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients (4 pers.)\u003c\/strong\u003e\u003cbr\u003eOil\u003cbr\u003e1 onion\u003cbr\u003e400 g sauerkraut\u003cbr\u003e400 g of smoked resin chop\u003cbr\u003e1 half a tbsp. Paprika powder\u003cbr\u003e200 ml of crème fraiche\u003cbr\u003e150 g of kolbász\u003cbr\u003eSalt and pepper to taste\u003cbr\u003e1 tbsp. Paprika cream\u003cbr\u003e1 bay leaf\u003cbr\u003e1 tsp. marjoram\u003cbr\u003e1 tbsp. flower\u003cbr\u003e2 cloves of garlic (and or Garlic cream)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003eCook the smoked resin chop in a generous amount of water. Then set the cooked meat aside. In the meantime, wash the sauerkraut and finely chop it. Peel and chop the onion and fry in a generous dash of oil. Use a large soup pan for this. Remove the pan from the heat and sprinkle the onion with Paprika powder. Pour the meat stock and add the washed sauerkraut. Cut the meat into pieces and add it to the pan. Season it with pepper, marjoram and the Paprika cream and bring to the boil. Add the garlic and bay leaf and let the soup simmer covered.\u003c\/p\u003e\u003cp\u003eIn the meantime, cut the kolbász into slices and enrich the soup as soon as the sauerkraut is soft. Add salt and pepper to taste. Mix the crème fraîche with flour and stir it into the soup. Let it cook for a while. Serve with bread and a spoon of Erős Pista.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 60 minutes\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:20:19+01:00","alt":"Korhelyleves","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/korhelyleves.jpg?v=1764087620"}}

{"id":682865852799,"handle":"recepten-soepen-lebbencsleves","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:40+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Lebbencsleves soup","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190786991\/lebbencsleves.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e3 tbsp. oil\u003cbr\u003e1 onion\u003cbr\u003e100g Lebbencs\u003cbr\u003e1 tbsp. Paprika cream mild or spicy\u003cbr\u003e100g bacon\u003cbr\u003e300g of potatoes\u003cbr\u003e2 tbsp. Pusta sauce\u003cbr\u003esalt and pepper\u003cbr\u003e1 half parsnip\u003cbr\u003e1 paprika\u003cbr\u003e1 tomato\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003eBunch of parsley\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003ePeel and chop the onion. Peel and dice the potatoes. Fry the Lebbencs with 2 tbsp. oil in a pan. Set this aside. Fry the bacon in 1 tbsp. oil. Add the chopped onion. Sprinkle with Paprika powder as soon as the onion turns golden brown. Add the pieces of dough and roast briefly. Season with Paprika cream, Pusta sauce and freshly ground pepper. Pour in with 1.5 l. water and bring to a boil. Add the potato cubes to the soup as soon as the water boils.\u003c\/p\u003e\u003cp\u003eWash and seed the paprika. Cut the paprika, tomato and parsnip into small cubes. Add the vegetables to the soup after 5 minutes of cooking. Let the lebbencsleves simmer for ± 30 minutes, covered. Meanwhile, finely chop the parsley. Sprinkle the soup with parsley and season with salt and Spicy pepper sauce.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 45 minutes\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:21:36+01:00","alt":"Lebbencsleves","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/lebbencsleves.jpg?v=1764087697"}}

{"id":682866213247,"handle":"recepten-hoofdgerechten-lecso-met-kolbasz","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:40+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Lecsó with kolbász","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190649615\/lecso.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients (voor 5 personen):\u003c\/strong\u003e\u003cbr\u003e500g of tomatoes\u003cbr\u003e2 onions\u003cbr\u003e4 tbsp. oil\u003cbr\u003e150g bacon (optional)\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003e2 tbsp. Paprika cream mild or spicy\u003cbr\u003e1 kg of meaty paprikas\u003cbr\u003e1 tsp. Mild or Spicy pepper sauce\u003cbr\u003e250g kolbász, sliced\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003eTo prepare the lecsó, wash and slice the tomatoes and the paprikas into rings or thin strips (remove the seeds first). Put oil in a large pan or bogrács. Peel the onions and cut into half rings. Once the oil has heated up, fry the onion (with the bacon) on a high heat until it looks glassy. Remove the pan from the heat and sprinkle the onions with paprika powder. Also add the Paprika cream. After this, put the paprika rings in the pan and sprinkle with salt and pepper to taste. Cook briefly on medium heat. Then let it simmer covered for ± 15 minutes.\u003c\/p\u003e\u003cp\u003eThen add the tomatoes to the whole and cut the kolbász into slices. Simmer covered for 15 minutes on low heat, stirring occasionally. Due to the moisture of the tomatoes a strong sauce is created. Add the kolbász slices in the last 10 minutes. The lecsó is ideal if the paprika is semi-soft (don't let it become too soft). At the end, stir the mild or pepper sauce through the lecsó and eat it with Tarhonya, rice or bread.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 50 minuten\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:22:26+01:00","alt":"Lecso met kolbász","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/lecso.jpg?v=1764087747"}}

{"id":682865459583,"handle":"recepten-bijgerechten-gehaktrolletjes-bbq","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:42+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Meatrolls BBQ","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0934\/7422\/6559\/files\/gehaktrolletjes-op-de-bbq.jpg?v=1764087633\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:20:34+01:00","alt":"Gehaktrolletjes BBQ","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/gehaktrolletjes-op-de-bbq.jpg?v=1764087635"}}

{"id":682866147711,"handle":"recepten-soepen-paloc-leves","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:39+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Palóc soup","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190664888\/paloc-leves.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e600g lam shoulder patch\u003cbr\u003e4 tbsp. oil\u003cbr\u003e2 onions\u003cbr\u003e1 tbsp. Paprikacream\u003cbr\u003e200g green beans\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003e1 tsp. ground caraway seeds\u003cbr\u003e1 l. broth\u003cbr\u003e1 bay leaf\u003cbr\u003e3 potatoes\u003cbr\u003e1 tsp. Garlic cream\u003cbr\u003eSalt and pepper\u003cbr\u003e2 dl. creme fraiche\u003cbr\u003eParsley\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003eCut the shoulder pads into blocks of 1.5 cm. Peel and chop the onions. Heat oil in a soup pan and fry the onions until golden brown. Sprinkle this with Paprika powder and add the cubes of meat. Season the meat with salt and pepper. Stir in the Paprika and Garlic cream. Roast it while stirring for a few minutes. Pour in 2 dl of water and simmer the meat on a low heat until medium-soft (in about 20 minutes).\u003c\/p\u003e\u003cp\u003eMeanwhile, cut the green beans into cubes of approximately 2 cm and cook them separately. Peel and dice the potatoes. Once the meat is semi-soft, carefully pour 1 liter of broth into the pan. Sprinkle with caraway seeds. Enrich it with green beans, diced potatoes and the bay leaf. Cook on a medium heat for half an hour. After more than 1 hour the soup is almost ready. Stir in the crème fraîche at this time.\u003cbr\u003eSprinkle with parsley and serve the palóc leves hot for the best taste experience. Add spicy pepper sauce if desired.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 60 minutes\u003c\/p\u003e\u003cdiv class=\"page-content row\"\u003e\r\n\u003cdiv class=\"col-md-12\"\u003e\r\n\u003cdiv class=\"content-wrap active\"\u003e\r\n\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\n","image":{"created_at":"2025-11-25T17:22:16+01:00","alt":"Palóc leves","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/palc-leves.jpg?v=1764087737"}}

{"id":682866180479,"handle":"recepten-hoofdgerechten-paprika-kip-paprikas-csirke","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:39+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Paprika chicken - Paprikás Csirke","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/192468587\/paprikascsirke.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\u003cp\u003ePaprika chicken (paprikás csirke) is a classic in Hungarian cuisine and especially a true \"Hungaricum\". A Hungaricum is a typical Hungarian product or dish such as kolbász, goulash, pálinka and for example the paprika powder. What makes Paprika chicken special are the main ingredients that are characteristic of Hungarian cuisine, namely: paprika powder, onion, paprika, tomato, pepper and garlic. The Paprika chicken is traditionally eaten with galuska (homemade dumplings). This summer dish is easy to prepare and will taste surprisingly good! Even in all seasons.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients (4 pers.)\u003c\/strong\u003e\u003cbr\u003e3 tbsp. oil\u003cbr\u003e1 kg chicken fillet\u003cbr\u003e1 large onion\u003cbr\u003e2 green paprikas\u003cbr\u003e3 tomatoes\u003cbr\u003e1 tbsp. paprika powder\u003cbr\u003eSalt and pepper\u003cbr\u003e1 tbsp. Paprika cream mild or spicy\u003cbr\u003e1 tsp. Garlic cream or 1 clove of garlic\u003cbr\u003eTo taste: Spicy pepper sauce\u003cbr\u003e1 jar of sour cream\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003eCut the chicken fillet into smaller pieces and chop the peeled onion. Remove the inside of the pepper and dice it as well as the tomatoes into cubes. Heat the oil in a large (soup) pan. Fry the chopped onion for a few minutes until it looks golden. Sprinkle the paprika over this and add the meat to the pan. Season with the bell pepper, garlic cream, salt and pepper and stir for a few minutes. Add 3 dl of water. Fresh chicken fillet already contains water that is eventually released during the cooking process.\u003c\/p\u003e\u003cp\u003ePut the lid on the pan and let it simmer slowly. Add the sliced vegetables after half an hour. Stir regularly. The whole thing takes about an hour to become nice and tender. After this you have a delicious Paprika chicken prepared with delicious juicy meat. At this point, stir the sour cream through the dish. Add some spicy pepper sauce to your own taste. Serve this with Galuska or pasta.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 1 hour\u003c\/p\u003e\u003cdiv class=\"page-content row\"\u003e\r\n\u003cdiv class=\"col-md-12\"\u003e\r\n\u003cdiv class=\"content-wrap active\"\u003e\r\n\u003cdiv class=\"entry\"\u003e\r\n\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\n","image":{"created_at":"2025-11-25T17:22:21+01:00","alt":"Paprika Kip - Paprikás Csirke","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/paprikscsirke.jpg?v=1764087742"}}

{"id":682866442623,"handle":"recepten-hoofdgerechten-varkensgoulash-sertespoerkoelt","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:37+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Pork goulash - Sertéspörkölt","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190652489\/sertespoerkoelt.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients (4 personen)\u003c\/strong\u003e\u003cbr\u003e3 red onions\u003cbr\u003e600g of hamlaps\u003cbr\u003e100g bacon\u003cbr\u003e2 paprikas\u003cbr\u003e2 tomatoes\u003cbr\u003eSalt and pepper to taste\u003cbr\u003e1 tsp. cumin seed\u003cbr\u003e1 tsp. Garlic cream\u003cbr\u003e2 tsp. Paprika powder\u003cbr\u003e1 tbsp. Pusta sauce\u003cbr\u003e1 tbsp. Paprika cream mild or spicy\u003cbr\u003e1 tsp. Spicy pepper sauce or Mild pepper sauce\u003cbr\u003e1 kg of potatoes\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003eWash the meat and cut into 2 cm pieces. Cut the onions into halves and then into strips, the paprikas and  tomatoes into pieces. Heat the oil in a pan and fry the onion together with the bacon strips until the onion looks glassy. Add the paprika powder and the meat and stir for about 5 minutes until the meat turns brown on all sides. Season with salt and pepper to taste, Pusta sauce and Paprika cream and add 200 ml of water. After this, sprinkle the paprika, tomato and garlic cream gently in the pan. Once it has boiled, let the pörkölt simmer on a low heat for about an hour and a half. If water evaporates, always add a quantity so that the whole is just not submerged. Stir regularly. After the meat gently simmer, add the potato pieces and let them cook for the last 30 minutes. After this, remove the pan completely from the heat and add the Spicy pepper sauce. Next, allow the pörkölt to cook for another 10 minutes without fire so that it gets the firm structure that pörkölt is known for. Serve with Tarhonya, pasta or dumplings.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: 2 hours 15 minutes\u003cbr\u003eContains per portion: 750 kcal\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:22:58+01:00","alt":"Varkensgoulash - Sertéspörkölt","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/sertsprklt.jpg?v=1764087780"}}

{"id":682866246015,"handle":"recepten-hoofdgerechten-paprikas-krumpli","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:39+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Potato paprika - Paprikás krumpli","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003ch1 class=\"title\"\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190653800\/paprikaskrumpli.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/h1\u003e\u003cdiv class=\"entry\"\u003e\r\n\u003cp\u003ePaprikás krumpli can be freely translated as potatoes with paprika. This authentic Hungarian dish has traditionally been prepared in a traditional way with these ingredients:\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eIngredients (4 pers.)\u003c\/strong\u003e\u003cbr\u003eOil\u003cbr\u003e2 onions\u003cbr\u003e300 g Gyulai kolbász\u003cbr\u003e150g bacon in strips or cubes\u003cbr\u003e2 tsp. Paprika powder\u003cbr\u003e1 tbsp. Pusta sauce\u003cbr\u003e1 tbsp. Paprika cream mild or spicy\u003cbr\u003e2 green paprikas\u003cbr\u003e1 to 2 tomatoes\u003cbr\u003e1.5 kilos of potatoes\u003cbr\u003eSalt\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003ePeel and chop the onions. Peel the potatoes and cut into slices or strips. Heat oil in a large pan and fry the bacon. After a few minutes, add the chopped onion and fry it in the fat released. Dice the paprikas and tomato. Sprinkle the whole with a spoonful of paprika powder and add a small amount (150 ml) of water. Add the paprika and tomato with the Pusta sauce and Paprika cream to the simmering whole. Sprinkle with salt and simmer for 5 to 10 minutes over medium heat. Stir regularly.\u003c\/p\u003e\r\n\u003cp\u003eDivide the potatoes over the paprika sauce in the pan. Dilute this with water until it just does not submerge. Stir gently a few times, while simmering for 35-40 minutes on low heat until soft. Slice the kolbász. Add this at the end and let it cook for another 5 minutes. Paprikás krumpli is delicious with a scoop of sour cream.\u003c\/p\u003e\r\n\u003cp\u003eEnjoy your meal \/ jó étvágyat !\u003c\/p\u003e\r\n\u003cp\u003ePreparation time: ± 60 min.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003c\/div\u003e\n","image":{"created_at":"2025-11-25T17:22:32+01:00","alt":"Paprikás krumpli","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/paprikskrumpli.jpg?v=1764087753"}}

{"id":682865918335,"handle":"recepten-soepen-rosztyokaleves","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:38+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Rosztyókaleves soup","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190783658\/rosztyokaleves.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e4 potatoes\u003cbr\u003e150 g Gyulai kolbász\u003cbr\u003e1 tsp. Caraway seeds\u003cbr\u003e4 eggs\u003cbr\u003e1 bay leaf\u003cbr\u003eSalt and pepper\u003cbr\u003e1 tbsp. Paprika cream\u003cbr\u003eCreme fraiche\u003cbr\u003e1 tbsp. flower\u003cbr\u003eBunch of parsley\u003cbr\u003eA dash of vinegar\u003cbr\u003eSpicy Pepper Sauce\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003ePeel the potatoes and cut into 2 × 2 cm cubes. Boil the potato cubes in plenty of water with a pinch of salt and pepper, caraway seeds and bay leaf. Then whip the eggs and gradually add them to the potatoes. Slice the Kolbász. Add this with the Paprika cream and let the soup simmer for ± 20 minutes. Meanwhile, mix the flour with the crème fraîche. Remove the soup from the heat and enrich it with the crème fraîche-flour mixture. Season it further with finely chopped parsley, a dash of vinegar and then leave to absorb. Finally add a spoonful of spicy pepper sauce for some extra spice.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat !\u003c\/p\u003e\u003cp\u003ePreparation time: ± 50 minutes\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:21:42+01:00","alt":"Rosztyókaleves","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/rosztykaleves.jpg?v=1764087703"}}

{"id":683058725247,"handle":"smaakmakers","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-28T10:58:37+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Seasonings","body_html":"","image":{"created_at":"2025-11-28T10:56:02+01:00","alt":"Smaakmakers","width":1024,"height":1024,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/goulashcrme-mild-160-g-nieuw.jpg?v=1764323762"}}

{"id":682865787263,"handle":"recepten-hoofdgerechten-schapengoulash-birkapoerkoelt","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:38+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Sheep goulash - Birkapörkölt","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/192475256\/birkapoerkoelt.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003eOil\u003cbr\u003e1 kg of sheep meat (sheep rib)\u003cbr\u003e2 onions\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003e2 paprikas\u003cbr\u003e2 tomatoes\u003cbr\u003e1 tbsp. Paprika cream mild or spicy\u003cbr\u003e2 tbsp. Pusta sauce or Goulash cream mild or spicy\u003cbr\u003e1 tbsp. Ground caraway seed\u003cbr\u003e2 tsp. Garlic cream\u003cbr\u003e1.5 dl of red wine\u003cbr\u003eSalt and pepper\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003eCut the meat into cubes of ± 2 cm. Peel and chop the onions. Heat oil in a large casserole and fry the onions until golden brown. Remove the pan from the heat and sprinkle the onion with paprika and caraway seeds. Divide the meat over the pan and sprinkle with salt and pepper. Roast briefly on high heat until the meat turns white. Stir in the Paprika cream, Pusta sauce(or Goulash cream) and Garlic cream. Add 2 dl of water and bring to the boil. Then let it simmer stew on low heat.\u003c\/p\u003e\u003cp\u003eWash the tomato and paprikas and remove the seeds from the paprika. Cut it into cubes and add it to the pörkölt. Add a dash of dry red wine and let it simmer until the meat is soft. Only add small amounts of water when moisture is evaporated. In this way the birkapörkölt retains its sturdy structure. Serve with tarhonya, Galuska or potatoes. You can also use lamb meat and prepare a delicious Lamb goulash - báránypörkölt in the same way.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 2 hours\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:21:25+01:00","alt":"Schapengoulash - Birkapörkölt","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/birkaprklt.jpg?v=1764087686"}}

{"id":682866114943,"handle":"recepten-hoofdgerechten-toeltoett-kaposzta","updated_at":"2026-01-08T13:52:49+01:00","published_at":"2025-11-27T10:41:37+01:00","sort_order":"best-selling","template_suffix":null,"published_scope":"web","title":"Stuffed cabbage - Töltött káposzta","body_html":"\u003c?xml encoding=\"UTF-8\"\u003e\u003cp\u003e\u003cimg src=\"https:\/\/static.webshopapp.com\/shops\/255695\/files\/190665692\/toeltoet-kaposzta.jpg\" alt=\"\" width=\"300\" height=\"254\"\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003eOil\u003cbr\u003e2 onions\u003cbr\u003e1 tbsp. Paprika powder\u003cbr\u003e600g half-to-half minced meat\u003cbr\u003e1 kg of fresh sauerkraut\u003cbr\u003e1 whole cabbage\u003cbr\u003e1 tbsp. Paprika cream mild\u003cbr\u003e1 tbsp. Pusta sauce\u003cbr\u003e1 egg yolk\u003cbr\u003eSalt and pepper\u003cbr\u003e30g of rice\u003cbr\u003e2 tsp. Garlic cream\u003cbr\u003e1 tsp. Caraway seeds\u003cbr\u003e1 can of tomato paste\u003cbr\u003eCreme fraiche\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparation method\u003c\/strong\u003e\u003cbr\u003ePlace the cabbage in boiling water with a pinch of salt for 5 minutes. Remove the cabbage from the stem and veins. Peel and chop the onions. Wash the sauerkraut thoroughly. In a bowl, mix the minced meat with 1 egg yolk and half of the onion chips. Stir in the Paprika cream, rice and other spices. Season with salt and pepper and knead it thoroughly by hand. Remove the cabbage leaves and fill them with the minced meat and fold up.\u003c\/p\u003e\u003cp\u003eHeat oil in a large pan. Fry the chopped onion until golden brown. Remove the pan from the heat and sprinkle with Paprika powder. Place half of the sauerkraut in the pan. Put the stuffed cabbage leaves on it. Cover this with the other sauerkraut. Sprinkle with pepper and a pinch of Paprika powder. Then pour in water until it is just submerged. Stir in the tomato paste and simmer, covered, for ± 40 minutes on low heat. Serve the soft cabbage leaves with a scoop of sour cream and baguette.\u003c\/p\u003e\u003cp\u003eEnjoy your meal \/ jó étvágyat!\u003c\/p\u003e\u003cp\u003ePreparation time: ± 60 min.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBelow you will find the products used in this dish:\u003c\/strong\u003e\u003c\/p\u003e\n","image":{"created_at":"2025-11-25T17:22:11+01:00","alt":"Töltött káposzta","width":300,"height":254,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/tltt-kaposzta.jpg?v=1764087732"}}

{"id":683005247871,"handle":"univer","title":"Univer","updated_at":"2026-01-08T13:52:49+01:00","body_html":"","published_at":"2025-11-28T10:58:51+01:00","sort_order":"best-selling","template_suffix":null,"disjunctive":true,"rules":[{"column":"vendor","relation":"equals","condition":"Univer"}],"published_scope":"web","image":{"created_at":"2025-11-27T15:05:03+01:00","alt":"Univer","width":170,"height":100,"src":"\/\/thetasteofhungary.com\/cdn\/shop\/collections\/logo-univer.jpg?v=1764252304"}}