Sour cream, known as "tejföl" in Hungarian, is a beloved and essential ingredient in Hungarian cooking. This rich, tangy dairy product is made by fermenting regular cream with lactic acid bacteria, giving it a thick consistency and a slightly tart flavor that adds depth to a variety of dishes.

In Hungarian cuisine, sour cream is incredibly versatile. The creamy texture balances the spices and enhances the overall flavor profile of these hearty dishes. Sour cream is also a key ingredient in stew dishes, where it’s mixed with paprika to create a rich, velvety sauce, often served over meat and dumplings.