Satarash is a beloved old-school dish, but did you know Hungarians make it better? While we often thicken it with a roux, Hungarians swear by long simmering and a secret spice that gives it a unique aroma. The ingredients are simple: onions, garlic, red and green peppers, ripe tomatoes, sweet paprika, oil or lard, salt, pepper, a pinch of sugar, and eggs. But the secret isn’t in the ingredients—it’s in the method! Onions are slowly sautéed until translucent, peppers are added and cooked until soft, then tomatoes and spices are simmered until the liquid evaporates and the mixture thickens. Hungarians don’t use roux; they rely on natural thickening and the flavor of spices. For a thicker texture, you can add a beaten egg at the end. If you like it spicy, add some hot pepper. This dish smells like the countryside, the garden, and childhood—a true summer classic. Next time you make satarash, ask yourself: are you making it the Serbian way or the Hungarian way? And are you ready to try something different? Got your own secret trick for perfect satarash? Share it in the comments—maybe you’ll be the one to unlock a new secret of this old-time favorite!
