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Let's make a table for this section (too many pictures)

Name	Image	Description
Gulyásleves		Goulash soup; it is possible to cook gulyás like a stew as well (e.g. Székelygulyás).
Halászlé		A famous hot and spicy fish soup with hot paprika. It is often made very differently, depending on the region of Hungary in which one makes it.
Húsleves		A clear chicken (or veal meat) soup with vegetables, often with thin pasta dumplings called csipetke or spaghetti noodles.
Gyümölcsleves		A chilled, sweet soup with redcurrants, blackberries, sour cherries, and/or other fruits, mixed in whole with sour cream and sugar.
Meggyleves		A popular variant on the above, which is made only with sour cherries.
(Jókai) bableves		A bean soup, named after the Hungarian author Mór Jókai.
Csontleves		A basic bone broth, usually served with spaghetti noodles, carrots, and turnips. May also be served with stewed meat (usually pork), meat bones, and/or parsley.
Gombaleves, vadgombaleves		A soup made from various wild mushrooms, often with sour cream added. Not necessarily the same as cream of mushroom soup.
Palócleves		Similar to goulash, except lighter in color, sourer in taste (due to the sour cream), and with dill added. It got its name after Mikszáth Kálmán's nickname, and not after the palóc people in Hungary.[1]
Zöldségleves		A soup with vegetables, such as peas, carrots, turnips, and parsley.
Sóskaleves		Made from sorrel leaves in a broth, often with boiled eggs as well. Similar to green borscht, but thicker.
Krumplileves		Made from potatoes in a broth, frequently with slices of sausage, carrots, turnips, and/or sour cream.
Pacalleves		A tripe soup eaten primarily by Hungarians living in Transylvania, usually seasoned with vinegar, sour cream, and garlic. May be eaten with bread and hot paprika on the side. Known as ciorbă de burtă for Romanians.
Borleves		A sweet wine soup, usually with cinnamon added and raisins and whipped egg whites on top.
Köménymagleves		A soup made from caraway seeds, often with pieces of stale bread.
Tojásleves, rántott leves		Same as köménymagleves, except with scrambled eggs added. Very similar to the Slovenian national dish, prežganka.

Name	Image	Description
Csirkepaprikás		A chicken stew with lots of sweet paprika, cream, and/or sour cream called tejföl. Known as chicken paprikash, or by some translated variant in many Central/Eastern European countries. Frequently eaten with galuska.
Paprikás krumpli		The same kind of stew as csirkepaprikás, except with potatoes in place of chicken, and usually with spicy sausage (kolbász) added as well.
Császármorzsa		Shredded, sweet crepe pieces with sugar sprinkled on top. Often served with jam (apricot or peach, usually) as well.
Főzelék		A thinner, vegetable stew (almost like a soup, but thicker), similar to pottage. It can be made with a variety of vegetable bases, such as cabbage, potatoes, kidney beans, squash, spinach, lentils, tomatoes, sorrel, peas, dill, or some combination. Meatballs (fasírt), spicy sausage (kolbász), or a fried egg (tükörtojás) may be added. It rarely appears in formal restaurants, and it usually eaten at home as a home-cooked meal.
Lecsó		A mixed vegetable stew, made of primarily tomato and paprika, also found throughout the Balkans and Central Europe. It is somewhat similar to ratatouille, but without squash and zucchini.[2] A variety exists called tojásos lecsó (lecsó with eggs), which has scrambled eggs mixed in.
Székelykáposzta, székelygulyás		A hardy pork and sauerkraut stew, often flavored with paprika, onion, and sour cream. Despite its name, it does not originally come from Transylvania (Erdély), and is instead named after the Hungarian writer József Székely (a friend and contemporary of Sándor Petőfi), who apparently asked a kocsmáros (tavernman) to mix together leftover savanyúkáposzta-főzelék (sauerkraut pottage) and sertéspörkölt (pork stew) to create it.[3]
Fasírt, fasírozott		Flat, pan-fried meatballs, made from minced meat (usually pork, veal, and/or beef), with paprika and salt added for taste. Very frequently eaten with főzelék, or served with rice or french fries.
Stefánia szelet, Stefánia vagdalt		Hungarian meatloaf with hard boiled eggs in the middle. Makes decorative white and yellow rings in the middle of the slices, and is often served with potatoes.
Pörkölt		A stew similar to ragù, made with boneless meat (veal, pork, chicken, beef, lamb), sweet paprika, and some vegetables (always onions, though). Many variations exist throughout Hungary. One famous variation (pictured) is pacalpörkölt, which is often quite spicy and made with tripe. Some others are kakaspörkölt (made with rooster), kakashere pörkölt (made with rooster testicles), and ones using pork or chicken liver (sertésmáj pörkölt and csirkemáj pörkölt, respectively).
Palacsinta		A stuffed crepe, usually filled with jam. Other fillings that exist are sweet quark cheese (túró) with raisins, Nutella, vanilla pudding, or meat. Some more specific/elaborate variations on the palacsinta are listed in the next few rows.
Gundel palacsinta		Literally named Gundel crepe. It was created by and named after Hungarian restaurateur Károly Gundel. They are stuffed with walnuts and served in chocolate sauce, and often flambéed (with rum). They traditionally also come with candied orange peels.
Hortobágyi palacsinta		A savory crepe, filled and covered with a meat stew, typically made from veal, onions, and spices. Often also topped with sour cream.
Rakott palacsinta		Layered crepes with sweet cottage cheese, raisins, jam and walnuts.
Liptai túró		A spicy cheese spread with paprika, carraway and onions.
Rántott sajt		A flat cheese croquette; cheese rolled in breadcrumbs and deep-fried. It is frequently served with french fries, mashed potatoes, rice, rizi-bizi (green peas and rice mixed together, as shown in the picture), or vegetables.
Rántott hús, Bécsi szelet		Originally from Austria. Meat that is tenderized, covered in eggs, flour, and breadcrumbs, then fried. Also known as Wiener schnitzel.
Rántott csirke		A chicken breast rolled in breadcrumbs and deep-fried; similar to Wiener Schnitzel. Another rarer dish, rántott galamb, is made the same way, except with pigeon.
Rakott krumpli, rakott burgonya, tepsis burgonya		A potato casserole made with some combination of eggs, paprika, spicy sausage, thick bacon (szalonna), quark cheese (túró), onions, sour cream, and/or breadcrumbs. See a recipe on Wikibooks Cookbook.
(Erdélyi) rakott káposzta		A layered cabbage dish which consists of cabbage, pörkölt, rice, sour cream, and spices. The dish comes from the Hungarians in Transylvania (Erdély).
Sólet		A Jewish-Hungarian stew made with kidney beans, barley, onions, paprika, and perhaps meat and eggs as well. It is similar to cholent.
Szilvásgombóc		Sweet plum dumplings, rolled in sweet, fried, buttered breadcumbs or streusel. May also be served with nudli, which are made from the leftover dumpling dough.
Túrógombóc		Similar to szilvásgombóc, except filled with sweet quark cheese (túró) instead of plum.
Töltött káposzta		A cabbage roll made from pickled cabbage, filled with minced pork meat and (often) rice. It may often contain minced paprika and be served in a tomato sauce with sour cream, but this is not always the case (as in the picture). It is frequently eaten around Christmas and New Year's, but can still be eaten year-round.
Töltött tojás, kaszinótojás		Literally translates as stuffed egg or casino egg, respectively. Deviled egg served cold (in mayonnaise) or warm (baked in the oven with sour cream), with parsley, green onions, or paprika powder added to taste.
Töltött paprika		Stuffed peppers filled with ground meat, rice, and spices, often served in a tomato sauce. Also found throughout the Balkans, where it is often known as punjena paprika.
Pecsenye		A thin pork steak served with cabbage or in the dish fatányéros (pictured), a Hungarian mixed grill on wooden platter.[4]
Cigánypecsenye		A variant on pecsenye which literally translates as Gypsy roast. Consists of fried or spit-roasted pork cutlets, often with thick bacon as well, which are spiced with paprika, salt, and/or pepper. Usually served with roasted potatoes or french fries, or perhaps savanyúság (pickled vegetables) (pictured).
Bélszín, vesepecsenye		Beef tenderloins, usually seasoned with paprika, salt, and possibly other spices.
Szűzpecsenye		Literally means virgin roast. pork tenderloins, which are usually prepared the same as above. May also be made into szűzérme (lit. virgin medallions; pork medallions) or szűztekercs (rouladen; thinly-cut tenderloins, stuffed with minced meat, vegetables, and/or other things).
Brassói (aprópecsenye)		This dish is clearly named after Brassó, the Hungarian name for Brașov, but it is unclear how, and various legends have arisen as explanation. It consists of diced pieces of pork (occasionally chicken instead) and potatoes, which are pan-fried with onions, bacon, and spices (salt, pepper, and/or paprika). Sometimes, garlic, peas, or smoked ham may be added as well.
Mákos tészta		A home-cooked, simple egg noodle dish, made with grinded poppy seeds and sugar.
Diós tészta		A home-cooked, simple egg noodle dish, made with ground walnuts and sugar, often with lekvár (jam) or honey.
Gránátos kocka, krumplis tészta		A home-cooked, simple egg noodle dish, made with potatoes and paprika powder cooked in a roux.
Túrós csusza, túrós tészta		An egg noodle dish, made with quark cheese (túró) and served savory (with bacon) or sweet (with sugar).
Vadas		Literally translates as wild. A meat stew, consisting of steak, chicken, or veal in a brown gravy with carrots and other root vegetables. It is usually served with bread dumplings.
Pásztortarhonya		Literally translates as shepherd egg barley. A hearty dish consisting of egg barley, potatoes, onion, kolbász, and paprika, sometimes also with bacon and other vegetables.
Tarhonyás hús		Egg barley with pieces of minced meat (usually pork), but sometimes potato and kolbász as well, along with various spices.

• Hurka (sausage, two types: liver sausage called májas hurka, made of pork liver, meat and rice and black sausage called véres hurka, which is equivalent to the black pudding)
• Téliszalámi (or Winter salami, salami made of spiced meat, cold smoked, and dry ripened, the most famous brand made by Pick Szeged)
• Herz Szalámi
• Csabai szalámi and kolbász (spicy salami and smoked sausage, made in the town of Békéscsaba)
• Gyulai kolbász (spicy sausage, made in the town of Gyula)
• Debreceni kolbász (Debrecener sausage)
• Disznósajt (pig cheese, meat jelly, meat slices in aspic with additional gelatin)
• Szalonna (Hungarian bacon, fatback, back bacon rind, has more fat than usual breakfast bacon)
• Virsli (a Frankfurter-like long and thin sausage, consumed boiled with bread and mustard)
• Lókolbász (Horse sausage)

• Dobos Cake (sponge cake layered with chocolate paste and glazed with caramel and nuts)
• Linzer torta (a tart with crisscross design of pastry strips on top)
• Rigó Jancsi (Cube-shaped sponge cake with dark chocolate glaze)
• Gesztenyepüré (cooked and mashed sweet chestnuts with sugar and rum, topped with whipped cream)
• Bejgli^[5] (cake roll eaten at Christmas and Easter)
• Kürtőskalács Stove cake or Chimney cake, cooked over an open fire — a Transylvanian specialty, famous as Hungary's oldest pastry
• Csöröge (crispy, light Hungarian Angel Wing fry cookies,^[5] a twisted thin fried cookie made of yeast dough, dusted with powdered sugar)
• Vaníliás kifli (vanilla croissant, small, crescent shaped biscuits)
• Piskóta (thin, light, sweet delicate, crispy cookie)
• Rétes (strudel)
• Csiga (literally snail - a rolled pastry that comes in many different coatings and flavors, usually walnut, poppy seed, chocolate, and vanilla pudding)
• Képviselő Fánk (Hungarian Cream Puff made from choux paste and filled with vanilla cream. Literal Translation - 'Ambassador Doughnut')
• Kuglóf (Kuglóf cake, a traditional Austro-Hungarian coffee party cake)
• Lekváros Bukta or Bukta (a baked dessert filled with jam, túró or ground walnuts)
• Lekváros tekercs (Rolled up soft sponge cake filled with jam)
• Lekvár (Thick Hungarian jam)
• Birsalma sajt^[6] (Quince cheese, or quince jelly made of quince fruits)
• Törökméz^[7] (a sweet sticky white nougat paste cooked with sugar, eggwhites, honey, bits of walnuts, spread between two wafer sheets)
• Halva (a Transylvanian sweet confection, made with sunflower seeds, of Turkish origin)
• Madártej (Floating island, a dessert made of milk custard with eggwhite dumplings floating on top)
• Túró Rudi (sweet quark cheese - called túró - filled chocolate bar)
• Szaloncukor (flavoured candies that hang on the Christmas tree, eaten at Christmas)
• Arany galuska (dumplings, or dough balls rolled in butter, sugar, and nuts and packed together to make a pull-apart cake, with vanilla custard)
• Vargabéles (Hungarian strudel or Noodle Pie)
• Esterházy torta (Consists of buttercream spiced with cognac or vanilla and walnuts)
• Somlói galuska [hu] (Somló-style Sponge Cake)
• Palacsinta (crêpe-like variety of pancake)
• Mákos guba (a poppy seed-based dessert found throughout Central Europe; consists of slices of sweet(ened) kifli and poppy seeds boiled in milk with butter, often with various nuts and dried fruits as toppings)
• Túrós lepény or túrós pite (dessert bars made from sweetened túró. A variant called kapros-túrós lepény also exists, which has dill added)
• Flódni^[8] (A Hungarian-Jewish dessert, a cake with 4 different fillings, poppyseed, walnut, apple and plum jam)

• Lángos (fried bread dough)
• Pogácsa (a type of bun, round puffed pastry with bacon, traditionally cooked on the fire)
• Zsemle (round small breads, eaten cut in half, with butter, cold cuts or jam, often for breakfast)
• Fánk or Bismarck Doughnuts
• Kifli (crescent-shaped pastry, see picture)
• Perec (Pretzel, salty crispy pasty)
• Májgaluska (small liver dumplings used in different soups, for example liverball soup)
• Grízgaluska (Hungarian boiled semolina dumplings used in soup)
• Tarhonya (a kind of large Hungarian "couscous", big pasta grain, served as a side dish)
• Rizi-bizi (Hungarian risotto, white rice mixed with green peas, served as a side dish)
• Vinetta or padlizsán krém (Transylvanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants)
• Körözött or Liptai túró (cheese spread with ground sweet paprika and onions)
• Libamájpástétom (Hungarian delicacy: foie gras - goose liver pâté)
• Bundás kenyér (literally, "coated bread" or "bread with a fur", French toast or Gypsy toast or bread fritter, a breakfast food or eaten with spinach)
• Bread (Hungarian bread - kenyér - is baked fresh every morning in the bakeries. The traditional form called cipó is big, round and with a hard thick crust. The other bread type is vekni: long loaves with crispy crust, thicker or thinner, like the baguette.)