Parasztos (“peasant style”) Hungarian dishes are usually made with smoked meat and bacon. They are not only rich, but are also easy to prepare. This recipe comes from the online recipe collection Tutireceptek.
Ingredients:
400 grams Kolozsvári szalonna, thinly sliced
800 grams boned loin cut into thick slices
1 kilogram sauerkraut
500 grams field beans, soaked
300 grams raw smoked meat (e.g. loin), thickly sliced
1 parasztkolbász, cut into thick pieces
2-3 cans of tomato puree
1-2 tablespoon spicy paprika paste
Method:
“Layer the ingredients into a six-liter pot in the following order: bacon, loin, half of the cabbage, beans, smoked meat, parasztkolbász, other half of the cabbage, half of the tomato puree mixed with 200 or 300 milliliters of water and the paprika paste, as much water as necessary to reach to the top of the ingredients, and the rest of the the tomato puree. Cook covered, over a high flame for two hours and uncovered for another hour. Tip: If the water boils away, more liquid has to be added, which can be water or wine.”
