Slambuc a la Oregszőlő – (Öregszőlői slambuc)

Ingredients: serves 10
1.1 lb/50 dkg smoked bacon and smoked ham combined, 1.1 lb/50 dkg homemade slambuc (lasagna) pasta, 1 medium knob celery with greens
intact, 2 large potatoes, 2 large onions, 3 cloves garlic (1 tablespoon garlic cream), 18 oz/50 dkg fairy ring or regular mushrooms, 1 tablespoon
Sweet Ann (sweet cherry pepper paste), 1 teapoon Strong Steven (hot cherry pepper paste), 1 1/2-2 dl homemade tomato juice, 1 heaping tablespoon quality paprika

Dice the bacon and ham into 1/3 ”/1 cm cubes and brown in a pot or cauldron over an open fire until the fat is rendered. Toss in the pasta, brown it, and pour water over it, about 3 fingers’ width deep. Bring to a boil, stirring. Clean the vegetables. Grind up the entire knob celery including the greens. Dice the potatoes into 1/2”-3/4”/1 1/2-2 cm cubes, slice
the onions into thin rounds. Crush the garlic, wash and drain the mushrooms. Since we are using a small type of mushroom, it is not necessary to cut them up. Put all these into the pasta’s cooking liquid, along with the Sweet Ann, “Strong Steven” hot cherry pepper paste, tomato juice, and paprika. Cook over low heat, stirring and shaking the pot (cauldron) until soft, but you do not have to put a lid over it. It also does not require salting since both the smoked bacon and ham are salty.

Preparation time: 50 minutes
Calories per serving: 615
Skill: Easy to prepare