Recipes in the world of Flavilo

Pásztortarhonya with smoked sausage and potatoes, sprinkled with fresh parsley

Pásztortarhonya

Pásztortarhonya is a true Hungarian classic, sitting comfortably between the simplicity and richness of rural kitchens. Tarhonya (egg barley), as a staple food, is an extremely nutritious and easy-to-prepare dish, often eaten by Hungarian shepherds while working in the fields. The delicate, eggy taste of tarhonya goes well with meat toppings and perfectly complements vegetables.

Traditionally, Pásztortarhonya is made with smoked meat or sausage, but it can also be prepared with other meats. The simplicity of the dish evokes the charm of rural life for many. The crumbly texture of tarhonya and the rich meaty flavors create a perfect dish that easily makes you forget even the hardest work.

Prep Time 10 min
Preparation 20 min
Total 30 min
700 Kcal
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Ingredients for this recipe

Servings: 5
⭕ 300 g Tarhonya (Hungarian Egg Barley)
⭕ 200 g Sausage
⭕ 300 g Potatoes
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 tbsp Hungarian Sweet Paprika
⭕ 2 tbsp Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Toast the tarhonya in a little oil until lightly browned. Add water and cook until tender.

    2

    Finely chop the onion and garlic and sauté until softened. Add the sliced sausage and cook until browned.

    3

    Peel and dice the potatoes, then add them to the sausage mixture. Season with Hungarian sweet paprika, salt, and pepper.

    4

    Cook until the potatoes are tender, then stir in the cooked tarhonya.

    5

    Serve hot with fresh bread.