I really don’t know how to translate the word “főzelék” to English. There’s no exact word for it, maybe “pottage” is the best. “Főzelék” is actually something between a cream soup and a stew. It’s a very popular main dish, especially among children, despite being green. I will share the traditional and my healthy version for it. You can serve it alone, but traditionally Hungarians eat it with hard-boiled eggs, “fasirozott” (a kind of hungarian meatballs) or meat stew of grilled frankfurters. Feel free to pair yours with homemade vegan lentil meatballs!>
Hungarian Green Pea Pottage
- 3 tbs olive oil
- 450g green peas, frozen or fresh
- 450ml veggie broth
- to taste salt, black pepper, thyme, parsley
- 1 big potato, optional
- 1 tbs white flour
- 120ml nut milk of choice
1. Heat the oil in a bigger pot, add the pea and fry-cook for a few minutes until it’s well coated. 2. Pour veggie broth over till it’s just covered. Add salt, pepper, thyme and parsley and cook until peas are done.
3. Here comes the traditional finish of the pottage: Mix the milk with the flour and stir it well until it gets smooth. Slowly pour the mix tp the boiling peas and stir until thickens.
4. For a healthier version: boil the potato and peel it. take out about 75% of the peas, set aside and with a hand blender, blend the potato and the rest of the peas until you get a smooth consistency. Pour back the peas in the cream. And you’re done. 🙂
Photo: Imola Toth