Make the bones with the parsley root in water for two hours.
Roast tarhonya in fat, add finely chopped parsley, onion, paprika, bacon cubes, carrots cut into small cubes or thin slices and letcho. Soften everything together in strained bone broth.
(*) Tarhonya is a dried Hungarian pasta, similar to rolled barley.
Our tip: use a delicious spicy bacon for a delicious touch!
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