Slambuc – Hungarian shepherd's soup with roasted specks

Ingredients for 4 servings:

• 300 g smoked meat
• 4 Debreczin sausages or Kolbasz
• 200 g tagliatelle, wide
• e.g. salt and pepper
• 6 leaves of white cabbage
• 2 carrots
• 2 parsley roots
• 4 waxy potatoes
• 1 leek(s)
• 2 chili peppers
• 2 tbsp, heaped paprika powder, sweet
• 2 onions
• 2 garlic cloves
• 1 ½ liters of water
• 2 tbsp, heaped vegetable stock powder or meat stock powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Kettle soup like my father made it

Cut the smoked meat into strips and the sausages into slices. Cut the cabbage leaves into wide strips. Slice the carrots, parsley root, leeks, and chilies. Roughly chop the peeled potatoes. Finely dice or chop the onions and garlic. Roast the smoked meat, onions, garlic, and uncooked pasta in a pot. The pasta should develop a strong roasted aroma. Season with salt and black pepper. Add the paprika and roast briefly. Deglaze with the water. Add the vegetables, potatoes, sausage slices, stock powder, and spices and simmer for about 25 minutes.