Főzelék is a type of thick Hungarian vegetable stew or soup, similar to pottage. Főzelék is a special category in Hungarian cuisine, not quite like a soup, and thinner than a stew. It is simply cooked, typically by simmering, not mashed. It is usually not cooked with meat, but 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 is typically a home-made food, and being considered as an ordinary type of meal, it seldom (or never) appears on restaurant menu cards, apart from that of cheap diners.
Főzelék is quick and easy to make and almost any type of vegetable can be used. Green peas, spinach, summer squash, green beans, lentils and beans are the most popular. There are several variations and most households have their own recipe. Basically, főzelék is cooked vegetables thickened with roux.Főzelék is a seasonal dish, as it’s best made from garden fresh vegetables (however canned or frozen veggies can also be used). In the summer different types of creamed vegetables are available in restaurants throughout the city. Főzelék is so popular that there are Hungarian restaurant chains dedicated to it.
Főzelék, Hungarian vegetable soup
