Entree: Hungary – Budapest & Central Hungary – Főzelék (A thick Hungarian vegetable stew or pottage, here made with peas and a creamy sour-cream roux)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (450 g) green peas, fresh or frozen
- 4 large eggs, approx. 50 g each (50 g each)
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (2 g) Hungarian sweet paprika
- 3 cups (720 ml) vegetable or chicken stock
- 1/2 cup (120 ml) sour cream
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) white wine vinegar or lemon juice
- 2 tbsp (30 ml) chopped fresh dill or parsley for garnish
- Optional for serving: 4 slices smoked Hungarian sausage or kolbász, approx. 2 oz (55 g) each (optional)

Instructions

1. If using fresh peas, shell them and blanch 1–2 minutes. If frozen, no need to pre-cook. In a medium saucepan, bring the stock to a simmer.
2. In a separate large skillet over medium heat, heat the butter and oil. Add the chopped onion and cook until translucent and soft, about 6–8 minutes.
3. Stir in the flour and cook, stirring, 1–2 minutes to form a light roux. Remove the pan from heat briefly and stir in the paprika to bloom the spice without burning.
4. Gradually whisk in the warm stock until smooth, then return the pan to medium heat. Add the peas, salt, and pepper. Simmer gently until the peas are tender and the mixture has thickened, about 10–12 minutes.
5. In a small bowl, temper the sour cream by stirring a few spoonfuls of hot stew into it, then whisk the tempered sour cream back into the pot. Add the vinegar or lemon juice and adjust seasoning.
6. For the eggs: fry or poach the 4 large eggs to your liking, or serve hard-boiled. If using sausage, quickly pan-fry slices until browned.
7. Ladle the főzelék into bowls, top each portion with a fried/poached egg or sausage slices if using, and garnish with chopped dill or parsley.