Yellow Split Pea Stew with Fried Onion Rings

Rinse the yellow split peas thoroughly, then soak them in cold water for at least 2-3 hours, ideally overnight. Drain the water, then place the peas in fresh cold water with the bay leaf and bring to a boil. Cook until soft and falling apart, which takes about 40-50 minutes. Season with salt during cooking.

While the peas are cooking, prepare the roux. Heat 2 tbsp of oil in a pan, add the finely chopped 1 pc of red onion and minced garlic, and sauté over medium heat until translucent, about 5 minutes. Remove from heat, stir in the flour, then quickly add the sweet paprika powder, being careful not to burn it.

Smooth the paprika roux with a little cold water, then add it to the cooked yellow split peas. Mix thoroughly and bring to a boil. If it's too thick, add a little more water. Cook for another 5-10 minutes until it thickens. Remove the bay leaf, then season with vinegar, salt, and pepper to taste.

Peel the remaining 3 pcs of red onions and slice them into rings about 0.5 cm thick. Separate the rings. In a bowl, mix the flour, cold water, a pinch of salt and pepper to form a thick pancake-like batter. Heat plenty of vegetable oil in a deep pan or pot (to about 170-180°C / 340-350°F). Dip the onion rings into the batter, then fry them in batches until golden brown on both sides, about 2-3 minutes per batch. Remove to a paper towel-lined plate to drain excess oil.

Serve the warm yellow split pea stew with the freshly fried, crispy onion rings. You can also offer fresh bread or pickles on the side.