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Traditional Hungarian Yellow Pea Stew

Hungarian Yellow Pea Stew

The ultimate budget-friendly comfort food. With just dried peas, broth, and a little patience, you can transform simple pantry staples into a rich, creamy, and velvety stew, finished perfectly with crispy, paprika-dusted onions.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course, Stew
Cuisine: Hungarian
Calories: 900
Ingredients Notes

Ingredients
  

The Base
  • 500 g yellow peas (dried)
  • 1 liter chicken broth
  • 1 onion (finely chopped)
  • 6 cloves garlic (minced)
  • 2 tbsp vegetable oil (for sautéing)
  • 1 tsp coriander
  • 1 pinch salt & papper (to taste)
The Thickening Paste (Rántás)
  • 20 ml vegetable oil
  • 1 tbsp all-purpose flour
  • 1 tsp sweet red paprika (Hungarian preferred)
The Crispy Topping
  • 4 large onions (cut thick)
  • 100 ml vegetable oil (for frying)
  • 1 tsp sweet red paprika
  • 4 tbsp Greek yogurt (for serving)

Notes

Soaking the peas: While yellow peas cook much faster than beans, soaking them for 2-4 hours (or overnight) can cut down your simmering time significantly and make them easier to digest.
Vegan/Vegetarian: Swap the chicken broth for vegetable broth, and replace the Greek yogurt topping with a dairy-free alternative.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. It will naturally thicken up as it cools—just add a splash of water or broth when reheating.