borsó

Borsó is the Hungarian word for peas, especially green peas. The term covers both fresh green peas and dried peas used in soups.

Culinary uses: In Hungarian cuisine, borsó appears in borsóleves (pea soup) and borsófőzelék (peas puree stew). Fresh or frozen peas are common in salads and side dishes, while dried peas are used for hearty soups and stews.

Nutrition: Peas are a source of plant-based protein, dietary fiber, and micronutrients including vitamins A, C, K, folate, and iron. Dried peas have higher protein density and longer shelf life.

Seasonality and storage: Fresh peas are harvested in spring in temperate regions; they are perishable and should be kept refrigerated and consumed soon. Dried peas keep for months and require soaking and longer cooking.

Preparation: To prepare fresh peas, shell and rinse; simmer briefly until tender, typically a few minutes. Dried peas must be soaked overnight and simmered longer, sometimes with aromatics.