Grenadirmarsch

Grenadirmarsch is a traditional Central European dish made from potatoes, pasta, onions, and often bacon, seasoned with paprika. Its origins are tied to the Austro-Hungarian army, where it was a hearty and simple meal for soldiers, or grenadiers.

The dish spread throughout Austria, Hungary, Slovakia, and Croatia, becoming popular due to its simplicity and readily available, inexpensive ingredients. Over time, it became a staple in rural households, known for its practicality and connection to historical military cuisine.

Serving:

Preparation time:

35 min

Calories per person:

344

Ingredients

Marodi Quadretti: 200 g

Potatoes: 550 g+

Pork lard: 1 tbs

Yellow onion: 180 g

Ground red paprika: 1 teaspoon

Salt: to taste

Preparation instructions:

Peel, wash, and cut the potatoes into smaller pieces to speed up the cooking process.
Place them in salted water and cook for 20-25 minutes until they become soft and can be easily pierced with a fork.
Once the potatoes are cooked, drain them and roughly mash them with a fork in a deep bowl.
While the potatoes are cooking, finely chop the onion, and in the meantime, cook the large pasta squares in salted water according to the instructions on the package.
In a deep pan, heat the pork lard, add the chopped onion, and fry for 5-7 minutes until it softens and turns golden.
Towards the end of frying, sprinkle the onion with ground red paprika and briefly sauté it for about a minute, being careful not to burn the paprika.
Then add the mashed cooked potatoes to the pan and mix well.
When the pasta squares are cooked, drain them and mix them into the potato and onion mixture.
If needed, add a little of the pasta cooking water to make the dish juicier.
Serve Grenadirmarsch warm, with cabbage salad or as a side dish to a meat dish, and optionally sprinkle with additional red paprika.

Nutritional value:

Carbohydrates: 66.3 g

Proteins: 9.7 g

Fats: 4.5 g

Origin of the recipe: