👩🍳 Instructions:
- Prepare the base
- Heat oil in a pot, add onion, and sauté until soft.
- Stir in garlic, then paprika (remove from heat while adding paprika to prevent burning).
- Cook the vegetables
- Add peas (and carrots if using), season with salt and pepper.
- Pour in just enough water to barely cover the vegetables. Add bay leaf.
- Simmer for about 15 minutes, until vegetables are tender.
- Make the roux (for creaminess)
- In a small pan, melt 1 tbsp butter, stir in flour, and cook until lightly golden.
- Slowly whisk in milk, creating a smooth sauce.
- Combine
- Stir the roux into the vegetable pot.
- Simmer gently until thickened (like a light stew, not too heavy).
- Adjust seasoning. Stir in sour cream if desired.
- Finish & serve
- Sprinkle with parsley or dill.
- Serve warm with breaded meat (rántott hús), fried eggs, or just fresh bread. 🥖
✨ Notes & Variations:
- Pea főzelék (borsófőzelék) → with green peas.
- Potato főzelék (krumplifőzelék) → with diced potatoes.
- Lentil főzelék (lencsefőzelék) → especially eaten at New Year for good luck.
- Squash/dill főzelék (tökfőzelék) → zucchini or summer squash, flavored with lots of dill.
- Spinach főzelék (spenót főzelék) → creamy spinach version, often served with a fried egg on top. 🍳
Would you like me to put together a list of the 5 most traditional Hungarian főzelék varieties with short instructions for each?