Borsófőzelék (Hungarian Green Pea Stew)

This traditional Hungarian green pea stew offers a well-balanced, high-protein comfort meal by pairing sweet peas with a light milk roux and boiled eggs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (about 3.5 cups) green peas (fresh or frozen) · 405 kcal in the whole recipe
• 4 large eggs · 286 kcal in the whole recipe
• 200 ml (about 0.8 cup) vegetable broth · 10 kcal in the whole recipe
• 200 ml (about 0.8 cup) low-fat milk · 90 kcal in the whole recipe
• 1 medium onion, finely diced (100 g) · 40 kcal in the whole recipe
• 20 g (about 2 tbsp) all-purpose flour · 70 kcal in the whole recipe
• 10 g butter · 72 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• 15 g fresh parsley, finely chopped · 5 kcal in the whole recipe
• 1 clove garlic, minced (4 g) · 6 kcal in the whole recipe
• Salt, black pepper, and a pinch of sugar to taste

Method

1. Boil eggs in simmering water for 8 minutes, peel, and set aside.

   

2. Melt butter in a pot over medium heat, saute onion and garlic for 3 minutes until soft.

   

3. Add green peas, vegetable broth, salt, black pepper, and a pinch of sugar; simmer for 10 minutes.

   

4. Whisk flour with low-fat milk in a small bowl until smooth, then stir slowly into the pot to thicken the stew for 3-4 minutes.

   

5. Turn off the heat, stir in fresh dill and parsley, and serve topped with halved boiled eggs.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.