An easy-peasy healthy little dish, very popular as an everyday main course that only takes a few minutes to prepare. Makes a nourishing vegetarian meal on its own, goes well with fried or boiled eggs, or could be served with some meat like fasirozott, meat stews as a topping or grilled frankfurters on the side.
Ingredients for 2 portions
3 tbsp sunflower or vegetable oil
450 g green peas, frozen or fresh
450 ml water
4 tsp sugar
1 tsp salt – or to taste
1 chicken or vegetable stock cube
few springs of fresh parsley
freshly milled black pepper (optional)
For the roux
4 teaspoon of white flour
120 ml semi skimmed milk
Method
- Heat the oil in a pan, add the peas frozen or fresh and fry-cook for a few minutes till well coated.
- Pour water over it till it just covered
- Add the salt, sugar, crumble in the stock cube and cook till the peas are done
- add the milk to the flour gradually and stir till get a smooth consistency
- Slowly pour the flour and milk mixture into the boiling pea stew, stir till it thickens.
- Finally add the finely chopped parsley leaves, a bit of black pepper if using and serve
We saw this pea soup occassionally. But, with more parsley, and little pinched dumplings in the roux thickened broth. Don’t remember the broth overtone. But I am Brothing regularly and could stiffen this up a bit. I will try it, and report.
Yes it is one of those creamed vegetables “Főzelék”, that’s uniquely Hungarian it’s creamier than soup but thinner than a stew. They are made with all sorts of vegetables green or yellow wax beans (here is a recipe), vegetable marrow, cabbage, carrots, mixed vegetables, lentils, Hope it turns out nice if giving it a try.
Thank you for this as well as other Hungarian recipes on your site. I have missed these so much since my Mom and Dad are gone and I have become vegan/gluten free. I am modifying these using vegan ingredients and non wheat flour and things I’ve tried so far have worked well! :)
Hello Viola, pleased to hear that you find the recipes useful on here. Sometimes experiment myself with gluten free and other alternatives with varied success ;-)
My mom made this all the time but only used fat, flour and paprika. She made a roux with the flour and fat, added paprika and then threw in a can of peas. She made a version with yellow beans, the only difference was garlic powder went in the roux. I still make this all the time for a quick lunch with french toast and always for Thanksgiving or Christmas dinner
Hi Judit, yes fat is more authentic, my grandmothers only used fat, and the yellow beans stew or potage is delicious too. I have a similar recipe here for “Yellow beans stew with paprika chicken”. Lovely to hear how you are adding this dish from your heritage to Thanksgiving and Christmas dinner too.