Hungarian Pea Stew (Borsófőzelék): A Green Classic for the Everyday Table

Prep Time 15 min

Cook Time 25 min

Calories 65 kcal/100g

Every Hungarian knows that the simplest things often bring the greatest comfort, and there is no dish more emblematic of this than borsófőzelék—fresh green pea stew. Borsófőzelék captures the green promise of spring (or the joy of a freezer find on a winter night), with delicate sweetness, creamy sauce, and a dash of nostalgic happiness. Eaten by generations, loved by children and grandparents alike, it’s the rare dish that stands proudly both as a main or as the quiet star beside something crisp and savory—like Hungary’s famous fasírt.

Generations in a Green Bowl

Hungarians treat főzelék as a food category all its own. Neither soup nor side, főzelék is a rich, veggie-based stew that has saved many a family table—nutritious, affordable, warming, and endlessly adaptable. Among the many varieties, borsófőzelék (pea stew) is a perennial favorite. Its color alone brings cheer, and with a swirl of sour cream—or a squeeze of lemon—it’s perfect on its own, or topped with a protein for “the full experience.”

Ask any Hungarian about borsófőzelék, and stories will pour out: plates piled high at lunch, steaming bowls in childhood kitchens, the golden crunch of fasírt on the side, and that feeling when a drizzle of green sauce meets runny egg yolk or the tang of pickles. It’s food that soothes, refreshes, and satisfies—without ever trying too hard.

Ingredients

• 700g (about 1.5 lbs) fresh or frozen green peas
• 1 small onion, finely chopped
• 2 tbsp sunflower oil or butter
• 1–2 cloves garlic, minced
• 1 tbsp all-purpose flour (for thickening)
• 500ml (2 cups) milk (whole or 2% preferred)
• 100ml (about ⅓ cup) sour cream or Greek yogurt
• 1 tsp sugar (optional, accentuates the peas’ sweetness)
• Salt and freshly ground pepper, to taste
• Small bunch parsley, chopped
• Juice of ½ lemon
• Optional: 1 tsp sweet Hungarian paprika
• Optional: pinch of dried dill or marjoram

Instructions

1. Sweat the Aromatics: In a medium pot, heat oil or butter and sauté the onion until soft and translucent, about 3 minutes. Add garlic and stir for another minute until fragrant.
2. Cook the Peas: Add green peas to the pot and pour in just enough water to barely cover. Bring to a boil, reduce heat, and simmer until peas are tender but still bright green (5–10 minutes for fresh, 10–12 for frozen).
3. Make the Roux: In a separate small pan, heat a touch of oil or butter, stir in flour, and cook gently for 1–2 minutes (don’t let it get too dark). For extra color, stir in paprika off the heat. Gradually whisk in the milk, returning to heat as needed to achieve a lump-free sauce.
4. Combine: Pour the milk-flour mixture into the peas and stir well. The stew will begin to thicken; simmer gently for a few minutes until creamy.
5. Finish with Sour Cream & Seasonings: Remove from heat and temper the sour cream by whisking in a few spoonfuls of hot stew, then stir mixture back into the pot. Add sugar (if using), lemon juice, and plenty of salt and pepper. Fold in chopped parsley.
6. Taste and Adjust: If too thick, add more milk or water; if too thin, simmer a minute longer. Add dill or marjoram for an herbal note.
7. Serve: Spoon into deep bowls—borsófőzelék is best enjoyed hot, surrounded by friends and familiar laughter.

Tips and Variations

• For Richness: Use a splash of cream with or instead of milk for silkier stew.
• Herb It Up: Fresh dill or tarragon are beautiful additions, but parsley is the classic.
• No Dairy? Omit the sour cream and use oat or soy milk for a vegan version.
• Make Ahead: Főzelék keeps well in the fridge for 2 days; the flavors mellow and deepen.
• Smoother Stew: Blend half the peas before thickening for an ultra-creamy texture.

Perfect Pairings

• Fasírt: The golden, crispy Hungarian meatball is borsófőzelék’s best companion—the harmony of creamy peas and spicy, fried meat is legendary.
• Poached or Fried Eggs: A runny yolk over pea stew is a classic for a reason.
• Smoked Sausage or Húsleves (meat broth): For heartier meals, serve with slices of smoky kolbász, or as a bright side after a bowl of húsleves.
• Simple Bread: Crusty fresh bread, torn and dipped in the green sauce.

Why We Love It

Hungarian borsófőzelék is the comfort food you never knew you needed: quick, frugal, endlessly friendly, and green as the hope of spring. Share it topped with crispy fasírt for an authentic Budapest lunch, or enjoy it solo, savoring the simple joy of peas elevated to classic status.