Split pea stew with garlic

Split pea stew is a hearty, silky Hungarian dish, which the garlic and the fried onion make really characterful.

1. Wash the split peas thoroughly, then soak them in cold water for at least 2 hours (you can even leave them overnight, so they cook faster).

2. In a large pot sweat the finely chopped onion glassy in the oil.

3. Add the crushed garlic, and fry it together for half a minute.

4. Sprinkle it with the paprika, stir it quickly so it does not turn bitter, then pour in the water.

5. Add the drained split peas, salt and pepper it, and over a medium heat, covered, cook it for about 45-60 minutes, until the peas soften completely (if needed, top up the water during cooking).

6. When the split peas have cooked down, mix the flour lump-free in a little cold water, then add it to the stew, and boil it for a few minutes, stirring constantly, so it thickens.

7. For a silkier texture, blend part of the stew with a stick blender, then stir it back into the pot; after tasting, finalise the seasoning with salt and pepper.

8. For the fried onion, cut the onion into 1×1 cm cubes, and fry it in hot oil; salt it, and fry it until it caramelises, then finally cool it with a few drops of water and sprinkle it with paprika.

Tip: The fried onion scattered on top gives the stew its real flavour – do not leave it off.