Yellow split pea stew – Sárgaborsó főzelék

by | Apr 14, 2016 | Vegetable dishes

Hungarian főzelék (vegetable stews) can be made not just from fresh vegetables, but from dried legumes, too. Split peas (sárgaborsó, felesborsó in Hungarian) are available any time of the year and perfect choice for a thick, delicious stew. As the taste of split peas is quite characteristic, dishes made from them are divisive, that’s why they don’t win everbody’s approval.

Split peas are produced by harvesting the peapods when they are fully ripe and then drying them. Once they are dried and the outer skin removed, they split naturally. There are two types of split peas, green and yellow. Green split peas are sweeter and less starchy than the milder yellow split peas (the latter are more popular in Hungary). Split peas are high in protein and low in fat, and also known to be a natural food source that contains some of the highest amounts of dietary fiber.

Opinions vary whether it is worth soaking split peas. I prefer to soak them overnight because they turn creamier when cooked through. But you can choose to skip soaking.

Yellow split pea stew / Sárgaborsó főzelék
Yellow split pea stew – Sárgaborsó főzelék – photo: zserbo.com
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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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