Best Romanian Pea Stew (Mancare de mazare)

5 Reasons Why Romanian Pea Stew (Mancare de mazare) Is a Perfect All-Year-Round Dish

• Seasonal flexibility: use fresh peas in spring and summer, or opt for frozen or canned peas in autumn and winter.
• Customizable protein options: pair it with chicken, pork, or keep it vegetarian for a lighter meal.
• Comfort food in winter, light fare in summer: It’s hearty enough for cold evenings but light and refreshing when served with a side of fresh bread in warmer months.
• Budget-friendly: made with affordable ingredients, it’s an economical choice for any season.
• Quick and easy: with minimal prep time, it’s a go-to recipe whether you’re hosting a dinner or need a fast weekday meal.

Are you convinced yet? This classic Romanian pea stew is more than just a dish – it’s a celebration of history, family, and the timeless appeal of simple, delicious food. Enjoy!

Granny’s Secret to the Perfect Pea Stew

Granny Victoria was my first cooking teacher, and every meal we prepared together was a lesson in both culinary skills and life. I remember the countless afternoons we spent making pea stew in her tiny kitchen, which smelled of simmering onions and fresh dill. While cooking under Ceausescu’s regime, butter was a rare luxury – sometimes even a dream. Yet Granny firmly believed that pea stew was incomplete without it. “Butter is the game changer,” she used to say, placing a small, precious piece into the pot with reverence. “Without butter, it’s just another dish. With butter, it’s unforgettable.”

Her words stayed with me. Even now, every time I cook pea stew, I hear Granny’s voice urging me not to skimp on this key ingredient. It’s her little legacy in my kitchen, a reminder of her determination to make every meal special, even during the toughest of times.

What Kind of Dish Is the Romanian Pea Stew (Mancare de mazare)?

The Romanian pea stew is a student and family friendly comfort food, and it is made with peas, carrots, tomato sauce and onion. You can use fresh or frozen peas and vegetables. This dish is perfect for beginners, and it requires less than 45 minutes prep and cooking time. Serve this on its own or a simple, healthy side dish.

Before we move on, why don’t you check out two more Romanian traditional recipes on Cooking Romanian by Vivi?

The History of Peas

According to peas.org

Peas are thought to have originated in Middle Asia and the central plateau of Ethiopia.

The oldest pea ever found was nearly 3,000 years old and discovered on the border of Burma and Thailand.

Peas were known to the Greeks and Romans (the Romans grew 37 different varieties at one point) and these early types were first mentioned in England after the Norman conquest.

 (Source)

The History of Peas Around the World

Peas are one of the oldest cultivated crops. From the Fertile Crescent, peas spread across Europe and Asia, becoming integral to cuisines in Greece, India, and China. During the Middle Ages, dried peas became a reliable food source, sustaining entire populations during harsh winters.

By the 16th century, fresh green peas were considered a delicacy in European courts, earning a special place in French and English kitchens. In modern times, peas have transitioned from being a luxury ingredient to an affordable, versatile staple available canned, frozen, or fresh.

The Transition of Peas to Romania

Peas likely arrived in Romania through trade routes and flourished in the country’s fertile plains. They became a beloved ingredient in Romanian peasant cuisine due to their affordability and nutritional value.

The History of Romanian Pea Stew

Romanian pea stew, or mâncare de mazăre, evolved as a hearty, simple dish that can be made with basic pantry ingredients like onions, carrots, and dill. During communist Romania, fresh peas were a summer treat, while dried peas were preserved for winter. The dish was often enriched with pork or chicken when available, and, as Granny would insist, always finished with a touch of butter for that creamy, rich flavor.

What’s the Price of Peas in Romania?

A kilo of canned peas is about 10 Ron (2 Eur).

Other Romanian Recipes with Peas:

• Romanian beef salad – salată de boeuf
• Potato pea stew – mâncare de mazăre și cartofi
• Meat or sausage pea stew – mâncare de mazăre cu carne sau cârnați

Before you go to the best Romanian pea stew (mancare de mazare) recipe, let’s see the ingredient list:

Ingredients:

• Casa Taraneasca frozen peas,
• Casa Taraneasca frozen vegetable mix,
• dill and parsley chopped,
• spice mix,
• tomato sauce,
• lemon,
• butter,
• salt.

Best Romanian Pea Stew (Mancare de mazare)

Recipe by ViviCourse: Lunch, Dinner, MainCuisine: RomanianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

40

minutes

5 Reasons Why This Pea Stew is Healthy

1. Rich in nutrients: peas are packed with vitamins A, C, and K, as well as essential minerals like potassium and magnesium, which support overall health.
2. High in fiber: this dish promotes healthy digestion and helps regulate blood sugar levels.
3. Low in fat: aside from the butter (in moderation!), this stew is low in unhealthy fats and perfect for a balanced diet.
4. Protein-packed: peas are an excellent plant-based protein source, making this dish satisfying and energizing.
5. Dill and carrots add antioxidants: Fresh dill and carrots provide antioxidants that support immunity and reduce inflammation.

Ingredients

• 🍲1 liter of water or vegetable stock

• 🍲2 cups fresh or frozen peas

• 🍲1 cup carrot, pea, celery root vegetable mix (or just chopped carrots)

• 🍲1 onion chopped

• 🍲150 g tomato paste

• 🍲75 g butter

• 🍲1 tsp sugar (optional, if the peas don’t have the natural sweetness)

• 🍲salt, pepper to taste

• 🍲juice of ½ lemon or lime

• 🍲1-2 tbsp cilantro and/or dill, parsley chopped

Directions

• 🥘Heat olive oil in a skillet and sauté the onion until golden (we did not add onion this time)
• 🥘Bring the water to a boil in a 3-liter stew pot
• 🥘Add (Casa Taraneasca) peas and vegetable mix
• 🥘Add the sautéed onion
• 🥘Bring to a boil and cover. Cook for 10 minutes.
• 🥘In a cup, mix tomato paste with some water
• 🥘Add salt and pepper to taste
• 🥘Add tomato paste and butter
• 🥘Add sour cream
• 🥘Cover and boil over medium heat for 20-30 minutes
• 🥘Add lemon juice
• 🥘Add dill and parsley
• 🥘Serve as side or main.

Recipe Video

Notes

• 🍲You can use chicken or vegetable broth instead of water.
• 🍲Sauté an onion, bring the water to a boil, and add the onion. We did not add the onion this time because Adara does not like sautéed onion in her pea stew.
• 🍲Add 1 tsp sugar when you add the butter if you like the sweeter taste. Butter is the secret ingredient my Granny used when cooking pea stew, and it is a game changer.
• 🍲Add 2 tbsp of sour cream or substitutes: heavy cream, cream cheese, Greek yogurt, or coconut cream.
• 🍲Add 1 tbsp all-purpose flour instead of sour cream to help the sauce get thicker.
• 🍲Add fresh cilantro, dill or parsley at the end. We used both dill and parsley this time.

Vivi is a passionate teacher, story teller and photographer. Adara is a passionate accountant, businesswoman and videographer. On Cooking Romania by Vivi, the Mom and Daughter play together at the intersection of self and food mastery.