I’m not very picky when it comes to food. I eat pretty much all traditional Balkan/Serbian food, even Pihtije which my brother despises! But one dish I never really liked is grašak or pea stew. No matter who made it, I never enjoyed it.
When I married my husband, we made a deal. He cooks the grašak/pea stew if he’s craving it. Not only did I not eat it, but I also didn’t even have a recipe for it. Being the curious person that I am, I asked him to teach me his ways because although I didn’t eat the stew, I did try his version. It tasted delicious! So I decided for his sake, I’d come up with a recipe of my own.
Even though I push the peas to the side, I do love the broth so now we both enjoy grašak (in our own way) :).
This is a pretty straightforward recipe, so super simple to make. It’s a great stew to whip up as a main dish on weekends and it’s a great dish in the spring when you can get fresh peas from your garden or a farmer’s market! We like it with chicken, but you can leave the meat out as well and make it vegan/posno.
I hope you give this recipe a try, I know you’ll love it!
Grašak/Pea Stew
Course: MainCuisine: Balkan, Serbian4
servings10
minutes25
minutesA traditional stew eaten all year round, but especially in the spring and summer months when fresh peas are available.
Ingredients
1.5 cups (225 g) fresh or frozen peas
1 large onion, chopped
1 medium carrot, chopped
2 chicken thighs, chopped
2 tablespoons (30 ml) oil
1 tablespoon (17 g) Vegeta
Salt
Black pepper (biber)
- Zaprška / Roux
4 tablespoons (60 ml) oil
1 garlic clove, minced
2 tablespoons (15 g) flour
1 teaspoon (3 g) paprika (aleva paprika)
Directions
- In a soup pot, add 2 tablespoons of oil and turn the heat to medium-low. Add in the onion and saute for 5 or so minutes until the onions become translucent and soft.
- Add in the carrots and saute for another 5 minutes, then add in the chicken. Stir to combine all the ingredients, then add enough water to just cover the ingredients (about 1/3 of the way). Turn up the heat to medium and cook until the meat is almost cooked completely.
- Just before the meat is cooked, add in the peas and enough water to fill the pot. Stir to combine. Add in the Vegeta, and salt and black pepper (biber) to taste. Cook for another 10 minutes.
- After 10 minutes, reduce the heat to medium low but make sure to maintain a slow simmer (small bubbles). Continue simmering while you make the zaprška/roux.
- Make the zaprška/roux.
- In a small skillet, heat the 4 tablespoons of oil. When the oil is hot, add in the garlic clove. Stir and slightly cook the garlic until fragrant.
- Next, add in the flour and continue stirring until the flour is cooked slightly and begins to turn a light brown color. Add in the paprika (aleva), stir, and turn off the heat.
- Very slowly, pour the roux into the stew mixture. Stir the stew as you’re pouring the hot oil into the liquid. It will sizzle, this is normal.
- Scrape the remainder of the roux from the pan into the stew (I like to add a little bit of the liquid to wash out the pan) and stir the stew. You will notice it will start to thicken.
- Continue cooking the stew for another 2-3 minutes, then adjust the seasoning and remove from the heat.
- Serve immediately.
Don’t forget to follow me on Instagram so you don’t miss a post!
Are you interested in other traditional stew dishes? Check out my Soups and Stews section.
I just made this and it’s just like my mum’s! Thank you for posting. Both me and my husband were so impressed.
Hi Violeta,
I’m so glad you enjoyed the recipe! Thanks for letting me know you decided to try it 🙂
– Nevena
Thanks, great one
Thanks so much!
– Nevena