Serbian-Style Fasting Peas

Preparation

1. Sweating the Onion

Peel and finely chop the onion. In a deep pot (2–3 litres) heat the oil over medium-high heat. Add the onion and sweat for 8–10 minutes, stirring occasionally, until softened and golden. Do not rush this step — properly sautéed onion is the foundation of the rich flavour of this dish. If the onion starts drying out, add a spoonful of water and continue.

Add the finely chopped garlic and fry for another minute, stirring so it does not burn. Add the paprika, stir and move immediately to the next step — paprika must not burn in the oil.

2. Adding the Tomato and Seasoning

Pour the tomato sauce into the pot and stir. Add the bay leaves, salt and pinch of sugar. The bay leaf goes in whole — remove it before serving. The sugar does not sweeten the dish but neutralises the natural acidity of the tomatoes and rounds out the flavour.

Cook the sauce over low heat for 10 minutes, stirring occasionally, until it thickens slightly and the flavours meld. If the sauce becomes too thick, add a tablespoon or two of water.

3. Adding the Peas

Add the frozen peas directly from the freezer — no need to thaw. Pour in about 200 ml of warm water, stir everything together, cover and cook over low heat for 20–25 minutes. Check and stir occasionally.

The peas should be tender but holding their shape — overcooked peas become mushy and lose their colour. Taste after 20 minutes: they should be fully tender, sweet and nicely flavoured by the tomato and onion.

4. Checking Consistency and Seasoning

After 20–25 minutes, remove the lid. If the sauce is too thin, cook for another 5–10 minutes uncovered to evaporate excess liquid. The dish should have a consistency between soup and stew — the sauce should coat each pea nicely without being either too dry or too runny.

Taste and adjust salt and pepper. Remove the bay leaves. If the sauce is too acidic, add a little more sugar.

5. Serving

Serve in deep bowls with plenty of warm bread. The bread is almost obligatory, as the tomato and onion sauce soaked into a slice of bread is for many Serbs the most delicious part of the meal. Cooked rice also makes a nice accompaniment.

Tips

St Sava’s table: this style of peas has a special place in fasting cuisine for St Sava’s Day (27 January) and for feast days that fall on fasting Wednesdays and Fridays.

Fresh peas in season: if using fresh peas (May–June), reduce the cooking time to 12–15 minutes — fresh peas cook much faster. Fresh peas have a more intense, sweet flavour and beautiful bright green colour.

Homemade vs. commercial tomato sauce: homemade passata from garden tomatoes gives by far the best result. If using commercial passata, choose brands without added sugar or preservatives. Fresh blended tomatoes (about 400 g) in season also work well.

Variation with potatoes: add 2 medium potatoes diced into cubes along with the peas. Potato thickens the dish and makes it even more filling. Cooking time increases by 10–15 minutes.

Variation with carrot: carrot sliced into rounds, added just before the peas, adds colour and a little sweetness. Cook for a minute or two before adding the peas as carrot takes longer.

Storage: peas keep well in the refrigerator for up to 3 days. When reheating, add a little water as the sauce thickens when cooled. Can be frozen for up to a month.