Hungarians will often serve vegetables creamed. In the summer we cream shredded marrow squash, people cream carrots, cubed kohlrabi - you name it. In my family a dish served mainly at Xmas was creamed peas - everyone just called it Borsó (Hungarian for peas). It was quite popular and had to be made in large quantities to satisfy everyone. I began making it in 2017 and here’s the single recipe that I doubled for a crowd of about 10 people.
You may find it odd that it uses canned peas. No argument that frozen peas are lovely and can be used, but if you do not make this from canned peas it simply will not be the same as the one enjoyed by my family.
The flavour also comes from starting with chicken fat (aka schmaltz but I didn’t know that until I was grown up.) If you can buy schmaltz, bravo. I know someone who saves/freezes chicken skin and bits until she gets enough to make schmaltz but I am not so clever/organized. Instead, I cook down chicken backs. This can be done days/weeks ahead of time.
Getting Ready
make the schmaltz
buy Green Giant Summer Sweet Peas
have the two paprika products on hand
1/4 to 1/3 cup chicken fat from 4-6 chicken backs
Cook the chicken in a non-stick frypan turning often until a good amount of chicken fat is rendered. For the single recipe, I aim for 1/4 to 1/3 cup of fat. Remove the bones from the frypan and discard. Save the chicken fat until you are making the recipe. (If you do this days ahead, refrigerate or freeze the chicken fat.(
In the next step, you’ll be making a roux with flour.
2 cans Green Giant Summer Sweet Peas
Drain the peas but save the juice!! You’ll be using the juice in the next step - making a roux - what Hunfairans call a rantas.
6 TB flour
1/4 to 1/3 cup chicken fat
2 tsp sweet paprika
1 TB paprika cream
1/2 to 3/4 cups sour cream
Heat the chicken fat and gradually add the flour, stirring as it becomes thick. This happens quickly and the goal is not to “cook” the flour. Begin to add the juice stirring constantly.
Add the paprika and paprika cream and stir to combine. See Notes below re best paprika to use.
Add the sour cream. Stir in the peas. Season to taste. If you find the mixture to be too thick consider adding a bit of chicken broth to loosen it.
You can make this a day ahead and refrigerate. You may need to add a bit of water if reheating to serve.
Notes and Tips...
Canned Peas - buy regular, not low salt
Flour - use regular flour or Easy Blend which is less likely to create lumps
Paprika products - not all “Hungarian paprika sold here is good. Aim for the best.
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