Entree: Hungary – Northern Hungary – Főzelék (Thick Hungarian vegetable stew or creamy vegetable pottage)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 30 min

Ingredients

- 1 lb (450 g) potatoes, peeled and diced into 1/2-inch (12 mm) cubes
- 2 cups (300 g) frozen green peas or fresh peas
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 tbsp (30 ml) lard or unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 3 cups (720 ml) water or vegetable/chicken stock
- 1/2 cup (120 g) sour cream
- 1 tsp (5 g) Hungarian mustard or smooth mustard
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 8 oz (225 g) smoked Hungarian kolbász or kielbasa, sliced (optional)
- Chopped fresh dill or parsley for garnish (optional)
#### Short Description
A comforting, thick vegetable pottage typical of Hungarian home kitchens, versatile with peas, potatoes, or other seasonal vegetables.

Instructions

1. In a large saucepan, heat 2 tbsp (30 ml) lard or butter over medium heat and sauté 1 medium finely chopped onion until translucent, about 5 minutes. Add 1 lb (450 g) diced potatoes and 2 cups (300 g) peas, stir to combine, then pour in 3 cups (720 ml) water or stock and bring to a simmer. Cook uncovered until potatoes are tender, about 15–20 minutes; if using the optional smoked sausage, add the sliced kolbász after 10 minutes to heat through and flavor the broth.
2. In a small bowl whisk 2 tbsp (16 g) flour with a few tablespoons of cold water to make a smooth slurry, then temper with 1–2 ladlefuls of the hot cooking liquid. Stir the slurry into the simmering pot to thicken, cook 3–5 minutes more. Remove from heat and stir in 1/2 cup (120 g) sour cream and 1 tsp (5 g) mustard; season with 1 tsp (6 g) salt, 1/2 tsp (1 g) pepper and 1 tsp (4 g) sugar if using. Reheat gently if needed (do not boil after adding sour cream), adjust seasoning, and serve warm garnished with chopped dill or parsley.