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Zöldborsófőzelék - Hungarian Pea Stew

Ingredients

  • 1 kg frozen peas
  • 2 cloves garlic (finely chopped)
  • 4 heaped tbsp zsír or pork fat
  • 750 ml water
  • 1 large pinch salt
  • 2 heaped tbsp plain flour
  • 250 ml milk
  • 2 tbsp parsley (finely chopped)

Instructions 

  • Heat 2 tbsp of zsír (or pork fat) in a small pot until melted, add the garlic and peas, season well with a pinch of salt.
  • Simmer for 1-2 minutes (or until the frozen peas have defrosted), then add the water, cover and cook for 10 minutes or until the peas are cooked.
  • Meanwhile, in a separate pan, melt the remaining 2 tbsp zsír and then add the flour, and stir to make a roux. Add the milk little by little, stirring until incorporated into the roux. Continue until all the milk has been combined.
  • Add some of the pea cooking liquid to the sauce and whisk well until you achieve a thick but smooth sauce.
  • When the peas are cooked, add the sauce and the parsley to the peas, and bring to a simmer for a minute or two, then serve.

Notes

  1. When making the roux, it is easier to start with a wooden spoon or spatula, then as the sauce thickens, use a whisk.
  2. Some people like more peas, some like more sauce. Some like it runnier, some thicker. There is no right or wrong. Adjust the quantities of peas/ thickness of the roux to your own taste.