This recipe for Hungarian style peas or borsofozelek is probably one of the better meals I’ve had in the last month or so. If you’re a fan of creamed vegetables, you’ll love the combination of peas and onions seasoned with paprika. You can serve them alone as a side, or make it a meal as shown.
You’ll find this to be a pretty straightforward recipe. The sauce is made with a slurry of flour and milk, which is a technique I’ve used with cornstarch, but never flour. It worked to make a nice sauce and I didn’t have to use another saucepan (always a win in my book). Paprika gives the sauce a reddish tinge and adds a fabulous smoky flavor.
Transylmania of Food.com recommended serving with a fried egg or sausage, and someone in the comments mentioned fried potatoes. I was inspired to serve mine over toast and it was absolutely delicious!
Ingredients
- 1/2 large onion diced (about a cup)
- 2 cups frozen peas
- 1 cup water or broth I used vegetable broth
- 2 tablespoons flour
- 1/2 cup milk
- salt and pepper to taste
- olive oil not needed if you steam/saute the onions
- red pepper flake optional if using hot paprika
- 1 teaspoon paprika sweet, smoky or hot as you like
Instructions
- In a large skillet or sauce pan, heat some olive oil with a pinch of red pepper flake and saute the onions until they begin to change color.
- Add the peas and broth. Season with salt, pepper and paprika.
- Cook until the peas are almost the way you like them.
- Mix the flour and milk together into a slurry and stir it into the vegetables.
- Continue to cook until the sauce thickens.
- Adjust the seasoning to suit.
Notes
As good as this was for breakfast, it would also be a great side for a family meal. I can imagine variations with carrots or potatoes and different seasonings. Or maybe it could be served as is over a puree of root vegetables instead of toast. A dairy free version would substitute vegetable broth for the milk. Whew! I’m getting excited over creamed peas, people! hahaha
How will you serve your borsofozelek?
More delicious Hungarian food:
Recipe does not have how many people can be served with this dish?
It will serve 2 to 4 depending on your appetite. You can “stretch it” a little by increasing the amount of gravy.
Lydia, I made these again today. This recipe has been my go-to pea or paprika recipe when I have a craving for either. I used sweet onions and then added a tablespoon of unsalted butter at the end of the onion cook time. Magic browned onion goodness. Thanks again for this recipe!
So cool that you like these, too! They’ve become a favorite of mine as well 🙂
This looks wonderful! I can’t wait to try it out and I love the protein with the egg as well. My family will love trying this one out.
It’s a great way to get the young ones to eat some veggies, that’s for sure. 🙂
What a fun looking dish! And the egg really dresses it up! Never had anything quite like this — looks wonderful. Thanks!
I can’t resist a perfectly fried egg. 🙂
What a bright and colorful dish! I’d love to try it, anything with an egg on top has my attention.
The egg definitely adds an appeal. Thanks! 🙂
I have a hard time picturing peas with a fried eggs., but I bet it would be good since I like both things separately.
It works surprisingly well 🙂 Give it a try!
Mmmm this looks so decadent! I’d love to try this Hungarian style food!
This sounds amazing! My brother lived in Hungary for two years, I wonder if he has had this?!
I would be interested to know. There will be a few more Hungarian dishes coming up.
I’m not a huge fan of peas, I never have been. Maybe trying them this way makes a big difference, though, because they sure do look tasty!
You’re the second person today to say they don’t like peas! I love them, but I’ve had many a poorly cooked pea over the years and never order them at a restaurant.
Wow! What a delicious combination of flavors! This is one I will have to try in the near future for sure! Thank you bunches for sharing!
I hope you like it!
What a interesting dish. I would never have thought of this combination but it looks wonderful!
It was tasty 🙂 I’ll definitely make it again, probably with a vegetable broth based sauce (aka gravy)
I’m not a big fan of peas. I’m wondering if these would be different?
Well, there is the bonus of the fried egg 🙂