You will find this in hardly any cookbook, despite the fact that grenadir mars is a very common dish in Central Europe. It is made very often and served with pickles or green salad. It is very easy and fast to make and it is very customizable to suit your palate – feel free to experiment with this recipe by adding more or less of any of the ingredients.
It is hard to know where this meal originated. The name (“March of the grenadiers”) can tell us that it might have been invented to feed soldiers during the monarchy. The other hint is that this food used to be made very often in military kitchens all over Eastern Europe. Plenty of my older friend who had to serve the military reported that they got tired of Grenadir mars after serving the army for 2 years. Even so, it’s one of the most favorite meals in central Europe.
- 3 medium onions
- 3 Tbs vegetable oil
- 1.5 pounds of potatoes
- 3 cups of pasta squares or other flat pasta
- 1tsp salt
- Peel the potatoes, cut them into half-inch cubes and boil them until soft (cca 8-10min) and drain them.
- Dice the onions; heat about 2 Tbs vegetable oil, and saute the onions with the salt over a medium low fire. You have to be careful not to burn the onions. The idea is to make them release their juices and get them translucent. Sometimes when the onions are frying too fast I add couple of table spoons of water.
- While you saute the onions cook the pasta to al dente, and drain. Toss with a Tsb of vegetable oil in order to prevent the pasta clumping.
- And now the big finale ! Once onions are translucent higher the heat and add the potatoes. Fold the onions over the potatoes and saute for another 5-7 minutes. Lower the heat, add the paprika and fold again. Add the pasta fold and you are done. Once you add the paprika do not saute too long, because paprika tends to get bitter.
- DO NOT FORGET TO SERVE WITH PICKLES !