If using fresh vegetables, wash and chop into bite-sized pieces.
Cook them in lightly salted water until just tender, then drain (reserve some cooking water).
Make the Roux:
In a pot, melt butter or heat oil.
Add onion and sauté until soft.
Stir in flour and cook for 1–2 minutes, stirring constantly (light golden color).
Add Liquid:
Slowly whisk in milk (or milk + broth), stirring until smooth.
Season with salt, pepper, paprika, bay leaf, and sugar.
Combine:
Add the cooked vegetables to the creamy sauce.
Simmer for 5–10 minutes on low heat until it thickens into a stew-like consistency.
Finish:
Stir in sour cream right before serving for extra creaminess.
Adjust seasoning to taste.
🍽️ How to Serve
Traditional topping: A fried egg (tükörtojás), sausage, meatballs, or even leftover stew meat.
Serve with bread on the side for dipping.
Would you like me to give you specific Főzelék variations (like Green Pea Főzelék, Potato Főzelék, or Lentil Főzelék) so you can make different versions?
