Főzelék – A Traditional Hungarian Vegetable Stew
Főzelék is a beloved Hungarian dish that sits somewhere between a soup and a stew. Unlike thicker, heavier stews, főzelék is lighter, creamier, and focuses on the natural flavors of vegetables, thickened with a roux or sour cream. It’s a staple in Hungarian home cooking, often served as a main dish or a side.
🥕 What Makes Főzelék Unique?
- Vegetable-based – Made from seasonal veggies like potatoes, lentils, peas, or squash.
- Creamy texture – Thickened with flour roux (zsiradékos rántás) or sour cream.
- Simple yet comforting – Mildly seasoned, often with just salt, pepper, and a touch of paprika.
- Versatile – Can be eaten alone or paired with meat (like sausages or fried eggs).
🍲 Classic Főzelék Variations
Hungarian főzelék can be made with almost any vegetable, but the most popular versions include:
- Zöldborsó főzelék (Green pea)
- Sárgarépa főzelék (Carrot)
- Tökfőzelék (Pumpkin or squash)
- Krumplifőzelék (Potato)
- Lencsefőzelék (Lentil)
- Spárgafőzelék (Asparagus)
👩🍳 How to Make Főzelék – Basic Recipe
Ingredients (for 4 servings):
- 500g vegetables (peas, carrots, potatoes, etc.)
- 1 small onion, finely chopped
- 1 tbsp flour (for thickening)
- 1 tbsp butter or oil (for roux)
- 500ml water or broth
- 100ml milk or sour cream (optional)
- Salt, pepper, sweet paprika to taste
- Fresh dill or parsley (for garnish)
Step-by-Step Instructions
- Prepare the vegetables – Peel and chop into small pieces.
- Sauté the onion – In a pot, cook the onion in butter/oil until translucent.
- Add the vegetables – Stir for 1-2 minutes, then pour in water/broth.
- Simmer until soft – Cook on low heat for 15-20 mins (time varies by vegetable).
- Make the roux – In a separate pan, melt butter, stir in flour, and cook until golden.
- Thicken the stew – Slowly mix the roux into the főzelék, stirring well.
- Add milk/sour cream (if using) for extra creaminess.
- Season with salt, pepper, and a pinch of paprika.
- Garnish with fresh herbs and serve hot!
🥖 How to Serve Főzelék
- With bread – Fresh white bread or a slice of rustic sourdough.
- With meat – Fried sausage (kolbász), breaded chicken (rántott csirke), or a fried egg.
- As a side – Pairs well with roasted meats or stuffed peppers.
💡 Tips for the Best Főzelék
✔ Use fresh, seasonal vegetables for the best flavor.
✔ Adjust thickness by adding more or less roux.
✔ For a vegan version, skip dairy and use oil instead of butter.
✔ Leftovers taste even better the next day!
Főzelék is a true taste of Hungarian comfort food—simple, nourishing, and deeply satisfying. Have you tried it before? What’s your favorite version? 😊
