Things to know about Zoldborsofozelek Recipe
“Zöldborsófőzelék,” many people call it a stew, but to be more exact, it’s a pottage. It can be served as a main or as a side dish. In Hungarian, people call it “főzelék.” It’s one of the most essential and characteristic traditional dishes of the Hungarian kitchen. It can be cooked with many different vegetables. Usually, it’s prepared with peas, spinach, or potatoes. They also use sour cream or a specific mixture created with milk and flour to thicken the pottage. We have chosen the pea variation for today’s recipe, an old favorite for children and vegetarians because of its lightness and healthy ingredients such as vegetables and dairy products; it also takes only a few ingredients and a few minutes to prepare. It has been a famous traditional dish in Hungary since the 16th century; the origin of this dish is unfortunately unknown.
Appetizing Original Hungarian Pea Pottage. Traditional Recipe of Zoldborsofozelek.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Garden Peas – Sweet Peas – English Peas – Green Peas
- 4 tbsp Sunflower Oil
- 1 pinch White Sugar – Regular Sugar – Granulated Sugar
- 2 cups Water
- 1 pinch Salt
- 1 cup Milk
- 2 tbsp All Purpose Flour – Plain Flour
- Wash the peas, then put them in a stainless steel skillet with sunflower oil, water, sugar, and salt.
- Cover the skillet and cook them for a few minutes until the peas are soft.
- While you're waiting for your peas to be ready, it's time to prepare the thickening agent. Grab a small mixing bowl and whisk together the all-purpose flour and the milk.
- Once you're ready with the mixture and the peas are softened, pour the mixture slowly into the skillet onto the peas and mix them with a spatula, let them cook for a few seconds, then turn off the heat, and your pea pottage is ready to be served.
— Specific Atributes of This Recipe:
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