Käännämme tämän reseptin kielellesi... Sivu päivittyy automaattisesti.
Szilvás Tarhonya Kaposztával
A hearty and flavorful dish combining chewy tarhonya (egg barley) pasta with sweet and sour braised cabbage and tender pieces of pork. This is a comforting and rustic Hungarian meal.
🧂 Ainekset
- 600 g Pork shoulder(cut into 1-inch cubes)
- 300 g Tarhonya pasta
- 500 g Sauerkraut(drained and rinsed if too sour)
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 3 tbsp Pork lard or vegetable oil
- 2 tsp Sweet paprika
- 1 tsp Caraway seeds
- 500 ml Chicken or pork broth
- 1 tbsp Sugar
- 1 tbsp Vinegar(white or apple cider)
- to taste Salt
- to taste Black pepper
- for serving Sour cream
👨🍳 Ohjeet
- 1
In a large pot or Dutch oven, heat lard or oil over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 2
Add chopped onions to the pot and sauté until softened and lightly browned, about 7-8 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in sweet paprika and caraway seeds, cooking for about 30 seconds until fragrant. Be careful not to burn the paprika.
- 4
Return the pork to the pot. Add the drained sauerkraut, broth, sugar, and vinegar. Season with salt and pepper. Bring to a simmer, then cover and reduce heat to low.
- 5
Simmer gently for 45-60 minutes, or until the pork is tender. Stir occasionally.
💡 Ammattilaisvinkit: If the mixture becomes too dry, add a little more broth or water. - 6
While the pork and cabbage are simmering, cook the tarhonya pasta according to package directions. Typically, this involves boiling in salted water for about 10-12 minutes.
- 7
Drain the tarhonya. Once the pork is tender and the cabbage is well-braised, stir the cooked tarhonya into the pot with the pork and cabbage mixture. Cook for another 5 minutes to allow the flavors to meld.
- 8
Taste and adjust seasoning with salt, pepper, sugar, or vinegar as needed. Serve hot, with a dollop of sour cream on top.
💡 Ammattilaisvinkit: The balance of sweet and sour in the cabbage is crucial.
💡 Ammattilaisvinkit
- ✓Rinsing the sauerkraut can reduce its acidity if you prefer a milder flavor.
- ✓Using pork shoulder ensures tenderness after slow cooking.
- ✓Don't overcrowd the pot when browning the pork.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add smoked sausage (kolbász) for an extra layer of flavor.
- Incorporate diced apples for a touch of sweetness.
- A bay leaf can be added during the simmering process.