Here’s a classic Hungarian Túrós csusza—simple, rich, and deeply comforting 🇭🇺
Túrós Csusza (Hungarian Cottage Cheese Noodles)
Ingredients (Serves 3–4)
- 400 g (14 oz) wide egg noodles (csusza or lasagna broken into pieces)
- 400–500 g (14–18 oz) dry cottage cheese / farmer’s cheese (túró)
- 150 g (5 oz) smoked bacon (szalonna), diced
or 4–5 tbsp butter if vegetarian - ½ cup sour cream
- Salt, to taste
Instructions
1. Cook the Noodles
- Boil noodles in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2. Fry the Bacon
- Cook diced bacon slowly until crisp.
- Remove bacon bits; keep the rendered fat.
3. Combine
- Add hot noodles to the pan with bacon fat.
- Toss gently to coat.
- Add cottage cheese and half the sour cream.
- Loosen with a splash of pasta water if needed.
- Season lightly with salt.
4. Finish & Serve
- Top with crispy bacon, remaining sour cream, and extra cheese if desired.
- Serve immediately while hot.
Traditional Tips
- Use dry, crumbly farmer’s cheese (túró)—not creamy cottage cheese
- Don’t overmix; the cheese should stay in soft chunks
- Bacon fat is essential for authentic flavor
Variations
- Extra creamy: Add more sour cream
- Baked version: Transfer to a dish, top with sour cream and bacon, bake at 375°F (190°C) for 15 minutes
- Vegetarian: Butter + sautéed onions instead of bacon
How It’s Traditionally Served
- As a main dish
- Often with pickles or cucumber salad on the side
If you want, I can also help with:
- Finding the best túró substitute outside Hungary
- Making fresh csusza noodles
- Lightened or modern versions
Just tell me 😊
