Tarhoňa with cabbage and smoked meat
If you haven't tried tarhoňa yet, be sure to try this tasty quick recipe. Tarhoňa - these are small balls of noodle dough that go great with meat. In this recipe, tarhoňa is prepared with sauerkraut and smoked meat and tastes great.
Ingredients · Servings 3
- 1 cup tarragon
- 250 g smoked shoulder
- 400 g sauerkraut
- 1 onion
- 2 tablespoons lard
- granulated sugar (or granulated sugar, to taste)
- salt
- ground pepper
- To serve:
- grated cheese (optional)
Method · 1 h 30 min
- Wash the smoked meat and place it in a pot of water. Bring to a boil and cook for about 20 minutes.
- Remove the cooked meat from the broth and let it cool. Take 1.5 cups of the broth to pour over the tarragon later.
- Heat a tablespoon of lard in a frying pan and fry the tarragon until golden brown. Stir constantly to prevent it from burning.
- Pour the smoked broth that we have taken from the cooked meat over the roasted tarhona. Carefully add salt, as the smoked broth is already a little salty, and cook until the tarhona has absorbed all the liquid (about 15 minutes). Set aside, cover with a lid and let it simmer.
- Peel and finely chop the onion. Drain the sauerkraut, let it drain and chop it. Cut the cooked smoked meat into cubes.
- Fry the chopped onion in a tablespoon of heated lard. When it starts to turn golden, add the meat and fry.
- Add the chopped cabbage to the meat, cover and simmer gently for about 20 minutes. Season the soft cabbage with pepper, salt and sugar.
- Add the tarragon to the mixture and mix everything together. Heat briefly and serve. You can sprinkle with grated cheese if you like.
