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Tarhonya
5 serving
A Hungarian soup that contains noodles of the same name. Venesz's version of this recipe represents his interpretation of this traditional peasant dish through the lens of post-revolution Communist Hungary.
Ingredients
Instructions
Instructions
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125 minutes1.
Boil carrot, parsnip, and onion in salted water for 2 hours. Strain, discarding solids. Return liquid to pot.
2.
Fry tarhonya, parsley, and bacon in lard until browned. Stir in pepper and paprika, then transfer mixture along with lecsó to the broth. Boil until noodles are tender.
József Venesz,
Hungarian Cuisine, Kossuth Printing Office, Budapest 1958, p. 20
- Jan. 1, 1958