Alpár Kató | Mar 20, 2019 | 0
Recipe of the week: Slambuc, the meal of the famous Hungarian herdsmen
Today, we are sharing the traditional recipe for the meal of herdsmen, the Slambuc. What is it exactly? It is a traditional Hungarian dish made from potatoes, pasta and bacon, which was probably first ever made in the Hortobágy, cooked in a pot, and it is often confused with the Austrian-Hungarian Grenadiermarsch.
150 g smoked bacon, 250 g ‘lebbencs’ pasta, 500 g of potatoes, 1 paprika, 1 or 2 tomatoes, 2 onions, 1 clove of garlic, salt, ground pepper, half a tablespoon of Hungarian sweet paprika
First things first: start a fire because Slambuc cannot be called Slambuc if it is not cooked in a pot.
Peel the potatoes and then slice them up. Put them into an iron bowl. Chop the smoked bacon and the onions up into small pieces and put them into the bowl as well. Let them simmer and stir the mixture in order not to burn it. When the bacon starts to get reddish, crack the pasta into small pieces and put it into the pot. Take it off the fire, add half a tablespoon of sweet paprika powder and mix it.
Fill up the bowl with water until it covers the meal. Add salt and put the bowl back onto the fire. It will soon start to boil while the potato and pasta are getting ready as well. The dense dish will sniffle, which means “szuszog” in Hungarian, that is why it is also called “szuszinka”. Stir it continuously with a big wooden spoon in order not to let it stick to the bottom of the bowl. Cook it until it boils the broth and then roast it until it gets red a little bit.
Serve it with greaves and/or sausage. Enjoy your meal!
Featured Image: facebook.com/Slambuc-123444791023687/