Pásztortarhonya (Shepherd's Egg Barley)
Pásztortarhonya is a hearty, one-pot Hungarian dish traditionally made by shepherds. It features tarhonya (an egg barley pasta) cooked with smoked sausage, potatoes, and paprika, offering a rustic and comforting meal.
🧂 Ingredients
- 300 g Tarhonya (Hungarian egg barley pasta)
- 200 g Smoked bacon or pork belly(diced)
- 200 g Smoked Hungarian sausage (kolbász)(sliced)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 medium Potatoes(peeled and diced)
- 1 small Bell pepper (green or red)(diced (optional))
- 1 medium Tomato(diced (or 2 tbsp tomato paste))
- 2 tsp Sweet Hungarian paprika
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 1 tbsp Pork lard or vegetable oil(if needed)
- 800 ml Hot water or broth
- Fresh parsley(for garnish (optional))
- Pickles or green peppers(for serving)
👨‍🍳 Instructions
- 1
Render the bacon in a heavy-bottomed pot or deep skillet over medium heat until the fat is released and the pieces start to crisp. If using leaner meat, add a tablespoon of lard or oil.
- 2
Add the chopped onion to the rendered fat and cook until translucent and soft. Stir in the minced garlic and sauté for another minute until fragrant.
- 3
Add the sliced kolbász sausage and cook until it releases its paprika-rich oil and aroma, and is lightly golden.
- 4
Add the tarhonya to the pot and toast for 2-3 minutes, stirring constantly, until it takes on a light golden hue. This step is crucial for developing flavor.
- 5
Stir in the diced potatoes, bell pepper (if using), and diced tomato (or tomato paste). Mix well.
- 6
Remove the pot from the heat and sprinkle the sweet Hungarian paprika over the mixture. This prevents the paprika from burning and becoming bitter.
- 7
Pour in enough hot water or broth to just cover the ingredients. Season with salt and freshly ground black pepper to taste. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. Add more liquid a bit at a time if the mixture appears too dry, as the tarhonya will absorb a significant amount of liquid.
- 8
Once the tarhonya is tender and the liquid is mostly absorbed, let the dish stand covered off the heat for 10 minutes to allow the flavors to meld.
- 9
Serve hot, garnished with fresh parsley if desired. Traditionally served with pickles or green peppers.
đź’ˇ Pro Tips
- âś“Use authentic Hungarian tarhonya for the best texture. Orzo or Israeli couscous can be used as substitutes.
- âś“High-quality sweet Hungarian paprika is recommended for the best color and taste.
- âś“While not strictly traditional, a dollop of sour cream on top is a delicious modern addition.
- âś“This dish reheats well and is often considered even tastier the next day.
🔄 Variations
- Add other vegetables like peas, carrots, or mushrooms.
- Use different types of smoked sausage, such as chorizo, if Hungarian kolbász is unavailable.
- For a richer flavor, use chicken or pork broth instead of water.