Pea Stew
Bulgarian pea stew in its meatless form, cooked on fasting days and in early summer — peas simmered with onion, carrot and tomato until just tender, then finished with plenty of fresh dill, the flavour that defines the dish.
Ingredients
Ingredients
- 800 g peas, frozen or freshly shelled
- 5 tbsp sunflower oil
- 1 large onion, finely chopped
- 1 large carrot, diced
- 4 spring onions, sliced
- 1 tbsp plain flour
- 1 tsp sweet paprika
- 300 g tomatoes, grated or tinned chopped
- 600 ml hot water
- 1.5 tsp salt
- 0.5 tsp black pepper, ground
- 1 bunch dill, chopped
- 4 slices crusty bread, to serve
- 200 g pickled peppers, to serve
Nutrition (estimated)
high confidenceRecipe total: 2065 kcal · P 64.6g · C 267.5g · F 84.8g
Estimated from 14 of 14 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Heat the oil in a pot over medium heat and fry the onion and carrot for 8 minutes until soft; add the spring onions for the last 2 minutes.
- 2Take the pot off the heat, sprinkle in the flour and paprika and stir for 30 seconds until the flour has absorbed the oil.
- 3Add the tomatoes, return to medium heat and cook for 5 minutes, stirring, until the sauce thickens and darkens slightly.
- 4Pour in the hot water gradually, stirring so no lumps form, then season with the salt and pepper and bring to the boil.
- 5Add the peas and simmer gently, uncovered, for 15 minutes for frozen peas or 25–30 minutes for fresh, until tender but still bright green.
- 6Check the consistency: the sauce should loosely coat the peas, so simmer a few minutes longer if it is thin or add a splash of hot water if it is too thick.
- 7Take off the heat and only now stir in the dill — added earlier it turns grey and loses the fresh flavour the stew depends on.
- 8Rest for 5 minutes and serve warm with bread and pickled peppers.
More recipes like this
Questions and answers
How long does Pea Stew take to make?
About 50 minutes: 15 min prep and 35 min cooking.
What ingredients do you need for Pea Stew?
14 ingredients: peas, sunflower oil, onion, carrot, spring onions, plain flour, sweet paprika, tomatoes, hot water, salt, black pepper, dill and 2 more.
How many servings does this Pea Stew recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Pea Stew?
About 516 kcal, with 16.2 g protein, 66.9 g carbohydrate and 21.2 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Pea Stew recipe suit?
It is vegan.
What cuisine is Pea Stew?
Pea Stew comes from Bulgarian cuisine.
Sign in to rate this recipe.