Főzelék is a type of thick Hungarian vegetable dish. It is a special category in Hungarian cuisine, not quite a soup, but neither is it a stew. Főzelék is usually cooked by simmering, and not by mashing. Even though it is not usually cooked with meat, bacon and spicy sausage may be added for flavor. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses.
Főzelék can be made with a variety of ingredients including cabbage, bell pepper, potatoes, sauerkraut, tomatoes, peas, carrots, kohlrabi, lentils, kidney beans, squash, mushroom, spinach, green beans or mixed vegetables.
It is usually thickened with flour and/or sour cream, and some combination of the following may be added: chopped onions, paprika, bay leaf, black peppercorn, dill, caraway seeds, garlic, lemon juice, parsley or vinegar. If eaten alone it is often topped with pörkölt, fried eggs, smoked sausage, Hungarian meatballs flavored with garlic, called fasírt, and other deep-fried foods.
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Buttered Lentils – Lencse-főzelék, www.emperorscrumbs.com