Tarhonyaleves
(Pastina Pasta Soup) Recipe

Origin: Hungary Period: Traditional

Pastina pasta (sometimes known as 'pasta pellets') is a small spherical pasta shape often used to add bulk to soups. It's very popular in Hungarian cuisine.

Ingredients

1 ripe tomato, chopped
1 medium green bell pepper, chopped
300g potatoes, peeled and diced
2 tbsp olive oil
120g pastina pasta (pasta pellets)
1 small onion, chopped
1/2 tsp paprika
1 tsp fresh parsley, finely chopped
1.4l chicken stock

Tarhonyaleves
(Pastina Pasta Soup) Preparation:

Method:

Heat the oil in a pan then add the pasta and fry until golden. Remove with a slotted spoon and set aside then add the onion to the oil remaining in the pan and fry for abut 10 minutes, or until golden brown. Sprinkle the paprika over the top and fry for 1 minute before adding the tomato, bell pepper and stock. Bring to a simmer and cook for 10 minutes before adding the potatoes and pasta.

Return the mixture to a simmer and cook for about 15 minutes, or until the potatoes are tender. Ladle the soup into 4 warmed soup bowls and serve.

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