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Creamy pea pottage recipe – Simple homemade creamed peas served with fresh parsley and crispy topping
Thick and silky Hungarian creamed peas, garnished with fresh parsley.

Hungarian Creamed Peas

Author: Flavelo
Recipes Main Courses
A good 'főzelék' is not a floury mush, but a celebration of vegetables in a creamy robe. The soul of creamed peas is the contrast between the natural sweetness of the peas and the salty-sour cream thickening (habarás). This classic of Hungarian cuisine recalls the technique of 'velouté' sauces, where the ratio of fat, flour, and liquid determines the silkiness. The goal is for the peas to remain crisp while the sauce embraces them.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 310 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot
  • Hand whisk
  • Chopping board and knife
  • Ladle

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Sauté the finely chopped onion in the oil over low heat until glassy and soft, then add the crushed garlic and paprika.

Tip: Add the paprika only at the very end, removing from the heat, because its sugar content burns in seconds in hot oil and becomes bitter.
2 ✓

Pour in the water, bring to a boil, then add the green peas. Cook over medium heat until the peas are tender but still hold their shape.

Tip: Frozen peas are tender and cook quickly. Taste constantly: if the skin is no longer hard but inside isn't mush, it's good.
3 ✓

Prepare the thickening (habarás): whisk the flour lump-free with the milk in a small bowl, then temper it (add a ladle of hot liquid) before pouring it into the peas.

Tip: Tempering helps prevent the cold milk mixture from curdling in the hot soup, keeping the sauce silky.
4 ✓

Boil together for a few minutes until thickened, then remove from heat and stir in the sour cream.

Tip: Do not boil the sour cream, as the proteins may curdle and the texture will become grainy.
5 ✓

Season with salt, pepper, and sprinkle with fresh chopped parsley before serving.

Tip: Add the parsley at the end to preserve its bright green colour and fresh aroma.

Recipe FAQ

What to do if the thickening is lumpy?
Don't panic! You can't fix it with a blender carefully (so you don't crush the peas), but you can strain the liquid through a metal sieve, then put the peas back in and it will be perfect.
Can I use tinned peas?
Yes, but add them only at the very end and just warm them through, because they are already soft.

Ingredients

  • 500 g Green peas (fresh or frozen)
  • 1 bulb Onion
  • 2 cloves Garlic
  • 2 tbsp Sunflower oil
  • 2 tbsp Plain flour
  • 250 ml Milk (at least 2.8% fat)
  • 200 g Sour cream (20% fat)
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Paprika powder
  • 1 bunch Fresh parsley
  • 500 ml Water (or stock)