Répafőzelék – Carrot stew

by | Jul 9, 2021 | Vegetable dishes

This carrot stew is an old family recipe, we often cook and usually serve it with boiled pork (it can be a delicious sidedish after a pork bone stock). The only seasoning used in this főzelék is salt, but freshly ground black pepper and a dash of lemon juice can make this dish more extravagant.

Carrot stew
Carrot stew – Répafőzelék – photo: zserbo.com


  • 800 g (~1 3/4 lbs) carrots
  • 1-2 tbsp vegetable oil
  • 1/4 tsp salt
  • 3 heaping tbsp flour
  • 1 liter (~4 1/4 cups) milk

Peel and slice the carrots. Heat oil in a pot, add carrots and stir-fry for 2-3 minutes. Salt and pour in water just enough to halfway cover the food. Cover the pot and over low heat simmer until carrots are tender (stir regularly and add more water if necessary). When carrots are tender and liquid has boiled away, stir in flour, then pour in milk and cook – while stirring continuously – until the stew thickens.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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