Recipes from tarragon that will make your menu special in 5 variations

Doesn’t this pasta mean anything to you? Then try our tarragon recipes that will bring it closer to you.

It is a traditional snack used in Hungarian cuisine.

Tiny balls made of eggs and wheat flour are used as a side dish, but also as a main dish.

How to modify this pasta to surprise family and friends with it?

Take a look at the following recipes and see how wide its uses are.

Vegetable tarragon

If you are new to tarragon, you can try this recipe. How about him? This is a quick dish with vegetables that can be used as a main dish or as a side dish.

Ingredients:

• 300 g of tarragon
• 2 small onions
• 2-3 stalks of celery stalks
• 2 large carrots
• 2 red peppers
• 2-3 cloves of garlic (to taste)
• 3 tomatoes
• 500 ml of vegetable broth
• 2 tablespoons of olive oil
• 1 teaspoon of buckwheat
• salt
• pepper

Method:

• Saute the finely chopped onion in olive oil, then add the diced pepper, carrot and celeriac.
• When the vegetables soften a little, add the diced tomatoes and season with salt and pepper and add the crushed garlic.
• Sprinkle tarragon over the vegetables, mix and cover with broth (add gradually as needed).
• Cook for about 8-10 minutes, stirring occasionally, the pasta will gradually absorb all the liquid. Finally, season with buckwheat and, if necessary, add salt or pepper.
• Serve alone or as a side dish to meat or fish, you can sprinkle with fresh herbs.

Tarragon with mushrooms and onions

A simple, tasty and at the same time nutritionally valuable dish, which, as in the previous case, can be served on its own or as a side dish, either hot or cold. What ingredients will you need?

Ingredients:

• 300 g of tarragon
• 600 ml of vegetable broth
• 2 tablespoons of olive oil
• 3 large onions cut into half moons
• 500 g of mushrooms cut into slices
• 1 teaspoon of dried and chopped rosemary
• salt
• freshly ground pepper

Procedure :

• Fry the tarragon in a dry pan for 1-2 minutes.
• Then pour it into a pot and cover with the prepared vegetable broth.
• Bring to a boil and simmer on low heat for about 40 minutes.
• Once the tarragon is ready, let it stand for a while in the pot. Meanwhile, prepare the onion with mushrooms. Prepare an onion cut into half-moons in olive oil and fry it lightly until it turns a little brown.
• Put the onion aside, add a spoonful of olive oil to the pan and fry the sliced mushrooms.
• Add the prepared onion to the mushrooms, saute together for a while and then mix the mixture with the prepared tarragon.
• Season with rosemary, salt and pepper.

Hungarian tarragon soup

An honest Hungarian soup that warms and fills you up. In addition to tarrhoni, there are also other typical Hungarian ingredients, such as paprika or smoked bacon. You can’t go wrong with this hearty soup.

Ingredients:

• 30 g of diced smoked bacon
• 100 g of tarragon
• 1 tablespoon ground sweet paprika
• 2 liters of water
• 1 tomato (peeled, diced)
• 1 round hot pepper
• 200 g of potatoes
• 1 tablespoon of butter
• a bunch of fresh parsley
• salt
• pepper

Method:

• Fry the chopped bacon in butter until crispy.
• Add the tarragon, mix well with the bacon and fry for a while.
• Then remove the pot from the heat, add the ground pepper, cover with water and return to the stove.
• Add tomatoes, hot pepper and spices (salt, pepper). Once the pepper has softened, add the peeled and chopped potatoes and cook until soft.
• Sprinkle the hoza soup with chopped parsley and serve alone or with pastries.

TIP: Do you like hearty soups? Then be inspired by our recipes for thick creamy soups.

Stewed beef with tarragon

In this case too, we will look under the hood of Hungarian cuisine. Tarhoňa with stewed beef, in the original marhaperkelt, is one of the favorite traditional dishes that tourists cannot miss in Hungary. However, bringing a piece of this cuisine home is not a big problem. How is marhapelket prepared?

Ingredients:

For meat

• 500 g beef legs
• 1 onion
• 2-3 cloves of garlic
• 3 teaspoons of sweet paprika
• 1 tablespoon lard
• 1 teaspoon cumin
• 1 dl dry red wine
• 1 dl of tomato puree
• 1 chili pepper

On the tarragon

• 250 g of tarragon
• 2 tablespoons of vegetable oil
• 1 teaspoon of salt
• 1 teaspoon sweet paprika

Method:

• Lightly fry finely chopped onion together with garlic in lard, add salt and cumin.
• Add the diced beef and sauté over medium heat for 10 minutes. Once the meat is seared on all sides, remove the pot from the heat.
• Sprinkle paprika, mix thoroughly and cover with water. Return to the heat, bring to a boil and simmer gently for 2 hours.
• Then add red wine, tomato sauce and cook for another 30-40 minutes (if the sauce is thin, thicken it with classic stock)
• Meanwhile, prepare the tarragon. Preheat the fire in the pan and briefly fry the tarragon on it until golden.
• Remove from heat and add salt, paprika, and enough water to submerge the pasta (about one to one).
• Cook for 30-40 minutes.
• When the tarragon is ready, serve it as a side dish to the stewed beef with sauce.

Baked tarragon with tomatoes and beans

Like other pastas, this one tastes great baked. This time in the company of tomatoes and beans.

Ingredients:

• 300 g of tarragon
• 16 larger tomatoes
• 400 g peeled canned tomatoes
• 70 g tomato puree
• 165 g of black beans
• 200 g of ricotta
• 750 ml of vegetable broth or water
• 2 onions
• 6 cloves of garlic
• 2 tablespoons of olive oil
• 200 ml of red wine
• 1 teaspoon sweet paprika
• 1 tablespoon balsamic reduction
• a pinch of dried thyme, rosemary and parsley
• salt
• pepper

Method:

• Fry finely chopped 8 tomatoes together with onion and garlic in medium-heated olive oil. Add spices.
• Then put the mixture in the oven to bake for 15 minutes.
• After removing, pour red wine, add canned tomatoes, puree, ground paprika, balsamic reduction and herbs.
• Add tarragon, beans to the mixture and cover with broth. Reduce the oven temperature to 160°C and bake again.
• Bake for 1 hour and then stir again.
• Add the rest of the tomatoes (they can be left whole) and if the mixture is dry, add stock or water.
• Bake for another 2 hours or until the tarragon and tomatoes are soft.
• Then remove the dish from the oven, let it cool slightly and serve on a plate with the ricotta.

TIP: Get inspired by other recipes with beans, for example our best baked beans recipes .

As you can see, Hungarian pasta has many uses. Malinke nocchi are made from coarse flour and eggs, and in addition to Hungary, you can also find them in Slovakia.

A popular preparation is frying in lard, mixing with sour cream or egg, or milk porridge. You can also prepare tarragon recipes for sweets.

The universal snack is suitable as a main dish and as a side dish or as a preserve for soups and salads.

If you haven’t had anything to do with it before, it’s time to try it. Enjoy your meal!