Főzelék

Főzelék [ fo ː zεle ː k] is composed of vegetables Hungarian main dish.

Ingredients and variants

The German stew -like dish is prepared from several vegetables, often from pumpkin, spinach, beans, cabbage, potatoes rarely also from broccoli, cauliflower, carrots or corn. Usually, the vegetables cooked in the preparation in salt water, the decoction thickened and seasoned with special spices. The binding of the liquid takes place either with a simple roux ( Ranta ) or with the addition of sour or sweet cream or milk ( habarás ).

To the court will often Stew ( Goulash ), hard boiled egg, fried egg, " French toast " ( Bundáskenyér - especially to spinach Főzelék ), raw sliced ​​onion ( about bean Főzelék ), slightly fried onion (for example, to lenses - Főzelék ) served or the like, wherein the Főzelék is always the main course. This distinguishes the Hungarian version of stews of other nations, where the vegetables are steamed, grilled or usually eaten as a salad just as a side dish.

Partly dehydrated variant:

• Habarás: With sour cream or yogurt is agitated flour is hinzugeträufelt to the almost soft-boiled vegetables.
• Ranta: The flour is browned in oil.

Not thickened variant: this is Főzelék after English, French or Polish Art

Oven- roasted: The ingredients are placed in a heat-resistant vessel, cut into the vegetables and cooked in the oven. Other sauces make the dish even richer.

• Vegetable dish
• Hungarian Cuisine