Green pea paprika stew, known as zöldborsópörkölt is a popular vegetarian option in Hungarian households, it’s often served as a main course, accompanied by side dish like Hungarian dumplings (nokedli) or other noodles. Its simplicity and deliciousness have made it a beloved staple in Hungarian kitchens, reflecting our ability to transform basic ingredients into an exquisite dining experience.
- 2 tbsp lard
- 1 big onion, finely chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped
- 2 medium red (kápia) or wax peppers, chopped
- 2 tbsp tomato paste
- 1 tbsp red pepper paste
- salt and pepper to taste
- 1/2 tsp ground caraway seeds
- 3/4 tbsp sweet paprika
- 800 g (~1 3/4 lbs) green peas
- a small bunch of parsley leaves, finely chopped
- 400 g (~1 lb) noodles
In a pan heat lard, add finely chopped onions and garlic, a pinch of salt, and sauté until translucent. Add chopped peppers and tomatoes, then stir in tomato paste and red pepper paste. Season with salt, pepper, ground caraway seeds and sweet paprika. Pour in 300 ml (~1 1/4 cups) of water, cover the pan with a lid, and slowly simmer for 25 minutes until it thickens. Stir regularly and add more water if necessary. After 25 minutes add green peas and some water (200-250 ml / 1 cup), and cook until tender. Once it’s done, season the stew with parsley leaves. Serve hot with noodles (cooked in a pot of salted water).