Főzelék
Főzelék [ ˈføːzεleːk ] is a Hungarian main dish made from vegetables .
Ingredients and variants
The dish, which is similar to the German stew , is prepared from several types of vegetables, often from pumpkin , spinach , beans , peas , savoy cabbage , potatoes, and more rarely from broccoli , cauliflower , carrots or corn . During preparation, the vegetables are usually boiled in salted water, the brew is thickened and finally refined with spices. The bonding takes place the liquid with either a simple roux (Ranta) or with the addition of acid or sweet cream or milk (habarás) .
The dish is often served with Pörkölt (goulash), hard-boiled egg, fried egg, “poor knight” ( Bundáskenyér - especially with spinach főzelék), raw sliced onion (with bean főzelék), lightly fried onion (e.g. with lentils -Főzelék) or similar, whereby the főzelék is always the main course.
Thickened variant:
- Habarás: Flour mixed with sour cream or yogurt is added to the almost soft-boiled vegetables.
- Rántás: The flour is browned in oil.
Non-thickened variant: This is Főzelék in the English, French or Polish style.
Roasted in the oven: the ingredients are poured into a heat-resistant container, the vegetables cut into it and cooked in the oven. More sauces make the dish even more substantial.