Hungarian Green Pea Stew

Hungarian Green Pea Stew is super quick and easy to make, with only a handful of budget-friendly ingredients. It’s very customizable, and perfect for busy weeknights. Hungarian Green Pea Stew is not the prettiest food ever, but at least it’s very delicious.

These kind of veggie stews, called Főzelék, are very popular in Hungary. Főzelék can be made pretty much from any vegetables, but the most popular ones are potatoes, lentils, beans, cabbage, and my personal favorite: green peas. You just cook the veggies on oil or in water/broth, then make it creamy with a little bit of milk and flour.

Beside being very affordable, another great point is that Főzelék can be cooked in large batches. Growing up my mom made some sort of Főzelék at least once a week, then we ate it for several days after it. And I loved it! It’s great cold or warm, and you can serve it with whatever toppings you like.

Since my favorite was always the green pea version, I wanted to share this recipe with you. However you could totally try this method with other veggies too.

Hungarian Green Pea Stew is super versatile and customizable, so feel free to make it the way you like.

• Usually I use frozen peas for the recipe, however fresh peas taste, of course, even better here.
• I love to keep the green peas fresh and crunchy, so I only cook them for 5-7 minutes, but if you want to try a more traditional version, you can cook the peas a little longer.
• My mom used to keep our Green Pea Stew ‘white’, but it’s also common to add a teaspoon of sweet paprika powder, making it ‘red’.
• You can cook the green peas and onions on a few tablespoons of oil (traditional version), or just using a little vegetable broth.
• To thicken the soup I like to use brown rice flour (keeping it gluten-free), but you can use any flour or starch you like. White or whole wheat, chickpea, oat, etc.
• For a lighter version omit the flour, and simply puree 1/3-1/2 of the cooked pea mixture.
• Traditionally fresh herbs are rarely used in this stew, but I really love to add a handful of chopped herbs to it. Parsley, mint or basil are lovely options.
• Serve this Hungarian Green Pea Stew with toasted bread, veggie sausages, carrot balls, baked tofu cubes, falafel, black bean balls, or any faux meat of your choice.

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Hungarian Green Pea Stew

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• Total Time: 20 minutes
• Yield: 2 1x

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Ingredients

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600 g/1.3 lbs fresh or frozen green peas
1-2 tbsp vegetable oil (optional)
1 onion, chopped
2–3 cloves of garlic, minced
2–3 tbsp flour of your choice (I used brown rice)
1.5 cups of plant milk (I used oat milk)
salt, pepper

to serve:
fresh parsley, chopped
sweet paprika powder

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Instructions

1. Add green peas, chopped onions, and garlic to a large pot with oil, or a few tablespoons of vegetable broth, if keeping oil-free. Cook over medium heat for 7-10 minutes, stirring occasionally, until peas are soft, but still have a bite.
2. Meanwhile whisk together flour and milk.
3. While stirring, slowly add the flour-milk mixture, and cook for 2-5 minutes, until stew thickens. Add more milk or flour, if you have to adjust consistency.
4. Season with salt and pepper, and serve immediately with a sprinkle of paprika powder and chopped parsley. Enjoy!

• Prep Time: 5 mins
• Cook Time: 15 mins