Hungarian Green Pea Stew (Zöldborsó Főzelék)

 Ingredients

500 g green peas, fresh or frozen

2 carrots, sliced

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons vegetable oil or butter

1 tablespoon flour

500 ml vegetable or chicken broth

100 ml milk

1 teaspoon sweet Hungarian paprika

1 teaspoon dried parsley

Salt and black pepper, to taste

1 tablespoon sour cream, optional

Fresh parsley for garnish

Instructions

Heat the oil or butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent.

Add the garlic and sliced carrots. Cook for 2–3 minutes.

Add the green peas and sprinkle with the Hungarian paprika. Stir gently.

Pour in the broth, season with salt and pepper, and bring to a simmer.

Cover and cook for about 10–15 minutes, until the vegetables are tender.

In a small bowl, mix the flour with the milk until smooth. Slowly pour the mixture into the stew while stirring.

Simmer for another 3–5 minutes, until the sauce becomes slightly thick and creamy.

Stir in the dried parsley and, if desired, sour cream.

Garnish with fresh parsley and serve warm.

Serving Suggestion

Serve this traditional Hungarian pea stew with fresh bread, boiled potatoes, or roasted chicken. It makes a comforting and hea

rty Hungarian-style meal.