Főzelék is a traditional Hungarian vegetable-based meal which plays a vital role in our cuisine. Hungarians have been making it from the 16th century onwards. You can probably make főzelék out of any vegetable of your choice, but Hungarians do have their favourite ones, which are collected here.
Főzelék not only complements meat dishes perfectly, but as an added bonus, it has a good effect on our metabolism, too.
The most exciting thing about főzelék is that it cannot be translated to any other language. It could be described as a “rather thick soup”. What makes this meal truly Hungarian is that other nations do not have any dish comparable to főzelék, at least to its thick form and the way we make it.
Read alsoRecipe of the week: The Hungarian főzelék
For the recipes, I included Kitchen Paprikash’s recipe videos. Kitchen Paprikash is a YouTube channel dedicated to Hungarian cuisine and showing people how to make delicious Hungarian meals (in English).
Spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron, and folate. It is also a good source of the vitamins B riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fibre.
Yellow squash főzelék with bundáskenyér
Yellow squash is a low-calorie vegetable, which is an ideal side dish if you wish to lose weight. Yellow squash also serves as a good source of vitamin C and vitamin B. Bundáskenyér is basically our very own French toast, except we usually eat it as a savoury snack. It is basically bread coated in beaten eggs fried in some oil.
Cabbage in tomato sauce
Raw cabbage is a rich source of vitamin C and vitamin K, and it also has a moderate source of vitamin B6 and folate.
Yellow bean főzelék
Yellow beans (also known as wax beans or string beans) taste similar to green beans. Yellow beans are low-calorie vegetables which are also good sources of fibre.
Featured image: Facebook.com/Feri, a főzelékes
Source: YouTube; Wikipedia
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