Hungarian-Style Green Pea and Vegetable Stew

Ingredients

• 500 g green peas, fresh or frozen
• 2 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 small bell pepper, diced
• 2 tbsp vegetable oil
• 1 tsp sweet Hungarian paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp caraway seeds
• 1 tbsp flour
• 500–600 ml vegetable broth or water
• 2 tbsp sour cream
• 1 tbsp fresh dill, chopped

Instructions

1. Heat the oil in a large pot and sauté the onion until soft.
2. Add the garlic, bell pepper, and carrots. Cook for 3–4 minutes.
3. Remove the pot briefly from the heat and stir in the Hungarian paprika.
4. Add the tomatoes, potatoes, and green peas. Season with salt, pepper, and caraway seeds.
5. Pour in the vegetable broth. Cover and simmer over medium-low heat for 20–25 minutes, until the vegetables are tender.
6. Mix the flour with the sour cream and a few spoonfuls of the hot stew until smooth.
7. Stir the sour-cream mixture into the pot and simmer for another 3–5 minutes until slightly thickened.
8. Stir in the fresh dill and adjust the seasoning.
9. Serve hot with fresh bread or Hungarian flatbread.