Hungarian foods – March of the Grenadiers

The story of how the potato and pasta dish Gránátos kocka, which is more widely known as grenadirmars (March of the Grenadiers), got its name is highly amusing. It appears that at the time of the Napoleonic Wars, the Austrian army was running low on provisions, and the cook found himself with only dried pasta and a few potatoes leit, from which he had to prepare a meal. The Hungarians who were serving in the Imperial Army “refined” their portions with ground paprika, which lent color and flavor to the dish. This dish, created from need, has been passed from generation to generation, and is still popular today.

Ingredienst:

1 1/4 lbs/600 g potatoes

1 medium onion

3 1/2 tbsp oil

1/2 tsp mild, sweet paprika

Salt

14 oz/400 g large, square pasta shapes

Peel the potatoes and cut into small dice. Finely chop the onion and sauté in the oil. Remove from die heat, then sprinkle over the paprika and salt. Add the potatoes, pour over a little water, and cook, stirring frequently. Press the cooked potatoes with a fork, but not too much; they should still be lumpy. Cook the pasta and add to the potatoes.

Season with salt, il required. Heat the mixture again and serve hot.

Serve with sour gherkins.