In many regions in Hungary Sunday lunch traditionally was/is some kind of bone broth (chicken, pig or beef) packed with vegetables + some kind of roasted/deep fried meet served with a side dish of salad, fruit sauce or főzelèk (I am not sure there is a direct translation, boiled vegetables made into a sauce like consistency).
My mother still keeps to this tradition religiously.
Is there a specific Sunday lunch, or weekend meal in your country?
7 comments
I’m going to go with paella, whole family lunch.
We didn’t really have a weekly specific lunch in my family because of my parents’ jobs and all that but when we did one with my grandparents we always had snails or suckling lamb
In Italy it’s likely to change depending on the area/local cuisine. A very popular Sunday lunch where I live is [cappelletti in brodo](https://en.m.wikipedia.org/wiki/Cappelletti_(pasta)) (with chicken stock), roasted rabbit with potatoes, and one of the many traditional desserts.
Another “classic” Sunday lunch recipe that’s less popular but really unique is the bomba di riso (literally “rice bomb”): rice boiled in broth, to which you add butter and Parmesan cheese, then you put it in a big donut shaped mold (usually used for cakes and the likes) which has been lovingly lines with ham slices. You put in some rice, then meat ragout, then rice again. You cook it in the oven and then take it out of the mold, put some more ragout in the hole in the middle, and enjoy it.
No, not really. Breakfast and lunch are both cold meals. At most there’s a fried egg or omelet. But it varies per household, there are no national traditions.
[The Sunday Roast.](https://en.m.wikipedia.org/wiki/Sunday_roast) Meat, with vegetables, potatoes of some sort, and maybe Yorkshire Pudding.
Here in Slovenia we have beef soup with noodles or dumplings, followed by pork/veal roast or just beef from soup, with sautéed potatoes, or fingerling potatoes. In winter we would have blood sausage with sautéed sauerkraut or sour turnips and buckwheat dumplings – žganci. For veggies – always a big bowl of green salad, in early spring dandelions – regrat, with boiled eggs, later in a year a young salad – berivka, in autumn and winter we will have corn salad- motovilec and radicchio- radič. Heavzy use of homemade vinegar- apple and wine, and also pumpkin seed and olive oil and garlic. Spinach, mushrooms, kohlrabi, carrots, peas – in some kind of sauce or sautéed or roasted for side is also common, depends on season. For sweets its strudel – apple or cottage cheese, cherries etc, with walnuts and raisins, potica- special bread, crepes with apricot jam, štruklji- kind of dumplings with sweet filling- walnuts, dried pears, cottage cheese, blackberries etc. And no lunch is complete without turkish coffee, cooked in džezva 🙂
It’s not like everybody does it every week as these days people like variety, but the most classic is [clear chicken broth with noodles](https://uwielbiam.pl/_next/image?url=https%3A%2F%2Fsaproduwielbiaplmmedia.blob.core.windows.net%2Fmedia%2Frecipes%2Fimages%2F1699973023396.jpeg&w=2048&q=75) and [fried breaded pork chops with potatoes and salad](https://images.immediate.co.uk/production/volatile/sites/62/2025/02/kotlet-schabowy-kcal-jpg-2502918-e19bb54.jpg?quality=90&webp=true&fit=1200,900).
Traditionally during the 20th century it was “söndagsstek” (sunday roast), but it would have been dinner rather than lunch since dinner is the main warm meal in Sweden. It would consist of a roast (usually beef), potatoes, gravy (brown sauce or cream sauce), lingonberries and pressed cucumber (a kind of pickled cucumber that is being pressed down as it pickles).