Green Pea Stew (Zöldborsó Főzelék)

Green Pea Stew (Zöldborsó Főzelék)

A velvety Hungarian vegetable stew of sweet peas in a roux-thickened broth, brightened with vinegar.

Total 35 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This classic Hungarian főzelék transforms simple green peas into a creamy, lightly tangy side dish using a traditional rántás roux for body instead of cream. Served warm alongside breaded meats, sausages, or a fried egg, it's a staple of everyday Hungarian home cooking. The vinegar and sugar balance gives it a distinctive sweet-sour depth that sets it apart from an ordinary pea soup.

Ingredients

  • 4 cups green peas, fresh or frozen
  • 2 cups vegetable stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Method

  1. Combine the peas and vegetable stock in a 6-quart saucepan and bring to a simmer over medium heat.

  2. Simmer the peas until tender, 10 to 12 minutes for fresh peas or 5 to 7 minutes for frozen.

  3. While the peas cook, melt the butter in a small skillet over medium heat.

  4. Whisk in the flour and cook, stirring constantly, until the roux is pale golden and smells lightly toasted, about 1 1/2 minutes.

  5. Add the minced garlic to the roux and stir for 30 seconds until fragrant.

  6. Gradually whisk the milk into the roux until smooth, then simmer until slightly thickened, about 2 minutes.

  7. Stir the roux mixture into the simmering peas and stock, whisking to prevent lumps.

  8. Simmer the stew uncovered until thickened to a creamy consistency, about 8 minutes, stirring occasionally.

  9. Stir in the sugar, vinegar, salt, and black pepper, and simmer 2 more minutes to blend the flavors.

  10. Taste and adjust salt, sugar, or vinegar as needed, then ladle into bowls and garnish with chopped parsley.

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    Green Pea Stew (Zöldborsó Főzelék)

    This classic Hungarian főzelék transforms simple green peas into a creamy, lightly tangy side dish using a traditional rántás roux for body instead of cream. Served warm alongside breaded meats, sausages, or a fried egg, it's a staple of everyday Hungarian home cooking. The vinegar and sugar balance gives it a distinctive sweet-sour depth that sets it apart from an ordinary pea soup.

    35 min 4 servings 185 cal

    Ingredients

    • 4 cups green peas, fresh or frozen
    • 2 cups vegetable stock
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1/2 cup milk
    • 2 cloves garlic, minced
    • 1 teaspoon sugar
    • 1 tablespoon white wine vinegar
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      Combine the peas and vegetable stock in a 6-quart saucepan and bring to a simmer over medium heat.

    2. 2

      Simmer the peas until tender, 10 to 12 minutes for fresh peas or 5 to 7 minutes for frozen.

    3. 3

      While the peas cook, melt the butter in a small skillet over medium heat.

    4. 4

      Whisk in the flour and cook, stirring constantly, until the roux is pale golden and smells lightly toasted, about 1 1/2 minutes.

    5. 5

      Add the minced garlic to the roux and stir for 30 seconds until fragrant.

    6. 6

      Gradually whisk the milk into the roux until smooth, then simmer until slightly thickened, about 2 minutes.

    7. 7

      Stir the roux mixture into the simmering peas and stock, whisking to prevent lumps.

    8. 8

      Simmer the stew uncovered until thickened to a creamy consistency, about 8 minutes, stirring occasionally.

    9. 9

      Stir in the sugar, vinegar, salt, and black pepper, and simmer 2 more minutes to blend the flavors.

    10. 10

      Taste and adjust salt, sugar, or vinegar as needed, then ladle into bowls and garnish with chopped parsley.