Get your Slovak Cookbook
Are you new to Slovak cooking and don’t know where to start? You came to the right place!
While I hope to one day write an actual cookbook based on this site, this will have to wait until my schedule frees up a bit (meaning after I finish my PhD). But in the meantime, I have put together two recipe mini-cookbooks that will get you started. The first one, Ten Tasty Slovak Recipes, contains recipes for some of what I consider the most traditional Slovak dishes. This one is now out of print and is available only in the electronic form.
The second one is hot-off-the-press and contains recipes for Slovak Easter and Christmas cookies and treats – an all year favorite. So what will you find inside?
- Recipes for Slovak Christmas cookies, such as those that were part of the 2010 sweepstakes
- Recipes for Easter treats fánky (fried bowties) and šišky (donuts)
- Recipe for vianočka, a sweet braided raisin bread common on both Christmas and Easter
- Few words about Slovak Christmas and Easter traditions.
How do you get your copy? It’s easy, just scroll to the bottom. But first:
- Please donate to this site
SlovakCooking.com is operated completely in my spare time without any financial sponsors. There are no ads on this site, and these brochures are basically how I finance the site. I’ll mail two copies to anyone (even if you are outside the US) who donates at least $5 to support the website. Donating is easy, just press the Donate button below. This will take you to a PayPal site where you will be able to type in any amount you wish to donate. Five dollars is the minimum since this basically covers the expense of printing and mailing the brochures. If you can, please donate more. Ten or twenty dollars is greatly appreciated and will get you more brochures to share with friends and colleagues.
Also, if you prefer to donate by check, no problem! Just send me an email and I’ll provide you with my mailing address. Please note that I can accept only checks issued by U.S. banks.
- Let your friends know
Next, help me get the word out about Slovak cooking. I am hoping that through this site more people will find out about the delicious and natural Slovak food.
The best way is to simply email your friends. But you should also connect with Slovak cooking on Facebook and Twitter, and invite your friends to join too.
And to make sure that you don’t miss any new Slovak recipes, sign up for the email newsletter. Just enter your email address above. You will receive a copy of the latest recipe or blog post in your email inbox whenever new content is posted (about once a week). And no worry, your email address will never be sold or given to a third party.
- Download your cookbook
Finally, you can download the recipe books here.
- Ten Tasty Slovak Recipes (2.3Mb PDF), the older brochure with intro to Slovak cuisine
- Slovak Cookies (3.5Mb PDF), the new brochure with recipes for Slovak cookies and other treats
On Twitter or Facebook? Connect with us. Prefer email? Subscribe to the newsletter.
Cauko Lubos,
Dakujem moc za tvoj website,i feel like i hit the jackpot when i found it.
I loooove cooking,eating & servong Slovakian dishes. This Christmas i’m planning to cook Slovakian dishes for 200 orphans,such as kapustnica polievka,zemiakovy salat a vyprazena ryba. Drz mi palce. God Bless you!
Mas recept a step by step na Slovensky Kremes z cokoladom on top?have u ever made it? ja si pamatam the layers,puff pastry, vanilkovy pudding, shlahacka a puff pastry & varena cokolada,hhmmm….my fave childhood dessert.Previously i live in BC,Canada now I moved temporary to tropical Jakarta. I found Slovakian food extremely comforting and it’s a great way to spread the love for those dear to your heart. Dobru Chut!
Ohhhh how wonderful this site is. It was sent to me today by a coworker as I told him how when I was growing up and was sick grammy Polak would make caraway seed soup……yum!!!! We make the one with the egg droppings instead of the dumplings.
Christmas is coming….and it is time for my sisters (Lisa, Judy and Jennifer) and I to make homemade pierogies for our traditional Christmas Eve meal….I am in charge of making the mushroom soup (grammy Mingora taught me)….love that sauerkraut juice….my sister Jennifer makes the dumplings and dad still purchases the Oplatky from our church,,,,Sts Cyril and Methodius.
We range in age 52 – 42 and are passing the tradition down to our daughters to carry on.
Thank You for your time in working on this site! I am making my donation now!
Thank you for visiting, Laurie – and please do tell your friends too. I actually just made Christmas mushroom soup for a St. Nicholas dinner at the Slovak Embassy this last weekend. It turned out great. I made it with onions, mushroom, prunes and little bit of potatoes. Very simple and delicious,
Lubos, I’d just love to have the recipe for your mushroom soup. It sounds so yummy.
Yvonne, go here for now http://www.slovakcooking.com/2010/recipes/mushroom-soup/comment-page-1/#comment-3523. I’ll make it again and will take photos that time too.
Would love to hear some comments.
forgot to click to get comments.
I found you while searching for a recipe for kielbasa baked inside a slightly sweet dough which we called kielbasa roll. We received it as a gift every Christmas from Slovak friends.
I have many nut roll and poppy seed roll recipes, and I may just have to use one of those and experiment. I live in Oregon, and real kielbasa is an unknown so I try to buy some on trips to Pittsburgh. I’ll be using the cookbook to plan a slovak meal for friends.Thanx
Did you ever find the recipe for kielbasa baked in a semi-sweet dough? My gram made that all the time and I have never been able to duplicate it. Thanks for your help, Laura
Hi Laura, sorry, that doesn’t ring any bells. Any idea what it was called or where your grandmother came from?
Zdravím, mohlo by ísť o párky v lístkovom ceste alebo párky v /slanej/palacinke. Google ponúka veľa sposobov úpravy.
http://kuchtim.webnode.sk/ine-jedla/ine/parky-v-listkovom-ceste/
http://www.superrecepty.sk/na/Vyprazane-parky-v-slanych-palacinkach/54
looking for a recipe for “chriszicki” (sp). It is a dough that is cut into strips and twisted and then deep fried – after which powdered sugar is applied.
Do you mean “chrapne” or “fanky”?
If yes, here’s the recipe (per my mother):
2 cups flour
1 whole egg and 4 yolks
2 tablespoons powdered sugar
2 teaspoons rum
1/2 cup white wine
a little salt
Make a soft dough like for strudla. Knead it well, so it’s elastic, so you can pull it well with your fingers. Let the dough stand for about an hour. Roll out the dough rather thin, and cut into lopsided rectangles. Make a slit in the middle of each rectangle and pull the dough from one side through the hole.
Fry them in oil and do both sides. Let them dry out on paper towels, but while they’re still warm coat them with vanilkovy cukor (vanilla sugar).
Be careful. These are addictive, worse than potato chips.
My Slovak cookbook had a variation:
300 g polohrubej muky, 20 g drozdia, 50 g margarinu, 2 zltky, 30 g cukru, 1 lyzicu rumu, kysla smotana alebo mlieko (podla potrby), sol, 300 g masti na vyprazanie, vanilkovy cukor.
Drozdie zmiesame s cukrom, pridame muku, zltky, sol, rum, margarin, podla potreby smotany alebo mlieka a vypracujeme tuhsie cesto, ktore nechame asi pol hodiny stat. Potom ho na pomucenom lopari vyvalkame asi na 1/2 cm. Ostrozkou ho pokrajame na rovnake obdlzniky, ktore v strede priecne narezeme. Jeden koniec pretiahneme cez otvor a vyprazame v horucej masti. Vyprazane posypeme vanilkovym cukrom.
Grandma Ondrus’s Recipe for “Angel Wings”
2 eggs (beaten) 2-1/4 C. sifted flour
1/4 C. cream 2 tsp. brandy(opt.)
1/4 C. milk Confectioner’s sugar
1/4 C. sugar
Beat eggs until this & lemon colored. Stir in cream, milk, sugar and brandy. Add flour gradually to make stiff dough. Turn out onto lightly floured surface. Knead until smooth and elastic (about 7 min.). Cover and let rest for 10 min. (or, for easier handling, place in refrigerator for 2 hours). Roll out half the dough at a time to a 12″x20″ rectangle. Cutinto 2″x3″ rectangles. Cut slit in center of each piece and draw one end through slit. Fry at 400 deg., a few at a time, in deep fryer. Drain on paper toweling. Sprinkle with confectioner’s sugar.
Note: The thinner the dough, the crispier the cookie. Also, it doesn’t appear to be much dough, but will make 7-12 dozen cookies.
Thanks for the recipe for “Božé Milosti” (Angel Wings)!! My mother made them for Easter, without the brandy!!
I would contribute but your column states you only send in the US. Why is this. thanks
Hi Margaret, the main reason is my laziness, as I have to go to the post office to mail the international mail. Also, originally the text said that I will mail out the brochures to anyone donating two dollars or more. Well, after you subtract the fee that PayPal charges, the dollar for international postage, and the cost of the actual brochures, you end up with a negative number. But I have received several donations from the overseas anyway, and have mailed the brochures to all of them. So feel free to donate, and I’ll mail you the brochures – it will just take few extra days for you to get them, as I only make it to the post office once a week. Thank you for your support!
Looking for a Christmas cookie recipe. My mother always called them nut thins. When my non-Slovak friends would try them, the would always remark “mm just like chortbread”. I suppose so, but there are walnuts, shortening, sugar, flour, eggs, vanilla, no bakng soda, or powder, they would come out like wafers, crispy on the edges and soft and chewy in the middle… Been making them all my adult life and alas have lost the recipe this year! i just need the proportions.. does this ring a bell with anyone? thanks!
Grace, can’t think of anything off the top of my head. Got any pictures? Also, try posting your question on the Facebook page, http://www.facebook.com/slovakcooking
Last night all 38 of us in my Family gathered for our traditional Slovak Christmas. . . My sisters, nieces and myself had the tasks of making the whole meal this year. Mom doesn’t remember all the steps or ingredients for all the dishes SSSOOOO we had to wing it on some of the courses. . . The one thing that we can’t seem to find out about is the Schumizal (Beans and Barley). We don’t even know if it is a traditional dish or if our Grandmother just made it up. Can you help? Thank You. . . Merry Christmas. . . and God Bless!
Ahoj,
Šumajster Je to asi vegetariánska obdoba klasického židovského šóletu.
Suroviny
• fazuľa strakatá
• krúpy jačmenné
• cibuľa
• olej alebo masť
Veľkú strakatú fazuľu deň vopred namočíme a na druhý deň v tej istej vode uvaríme. Solíme až pred koncom varenia. Zároveň uvaríme veľké krúpy. Uvarené a scedené zmiešame dokopy a v omastenom pekáči v rúre necháme tak 15-20 minút zapiecť.Na tanieri posypeme upraženou cibuľkou. Nevegetariáni pridajú aj slaninu, prípadne šunku, prípadne údené mäso, klobásu, dusené mäso… Ako príloha je vhodný šalát zo sladkej kapusty.
Šumajster It’s probably similar to classical Jewish vegetarian šóletu.
raw materials
• pinto beans
• barley grits
• onions
• oil or lard
Great mottled beans and soak the day before the second day in the same water cook.Salts to the end of cooking. At the same time a great cook grits. Cooked and drained, mix together and omastenom pan in the oven and leave 15-20 minutes zapiecť.Na platesprinkle with roasted onions. Non-vegetarians also added bacon or ham or smoked meat, sausage, stew … The Annex is suitable sweet cabbage salad.
I am looking for a recipe for Jeziskove, the name given a special Slovak Christmas drink made with whiskey and spices. Depending on what was available they would sometimes use whiskey or wine. I remember my Grandfather making this drink and letting us children sip it on Christmas Eve. I would love to make it for my Father who is 93 years old. Does anyone have a recipe for Jeziskove? Thank you.
I don’t know if this is what you are looking for but this is from coal regions of Pennsylvania:
Boilo – Traditional Yuletide drink of the Coal Region
Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Cheers!
Boilo recipe #1: Crock pot style
2 oranges (med-large size)
2 lemons
1 small box raisins (about 1 1/2 ounces)
8 oz honey
12 oz whiskey (or more, to taste). Use Four Roses, or Seagrams 7, or something similar. At least 80 proof (40% alcohol).
1/2 to 1 teaspoon each of any or all of these spices: Cinnamon, Nutmeg, Cloves, Caraway seed, Anise seed
Make this in a crock pot. It’s easier than cooking on the stove and much less likely to overcook or scorch. For the quantities shown here, a small (1.5 quart) crock pot will do.
Peel the oranges and lemons. Cut up the fruit and squeeze them into the crock pot. A garlic press works, or you can use some kind of juicer or fruit squeezer if you have one. Put the remaining fruit pulp into the crock pot as well.
Add the raisins, honey, and spices. Stir.
NOTE: do not add whiskey yet!
Start the crock pot and let the mixture cook for about 2-4 hours. Stir occasionally. It’s done when the fruit pulp gets “cooked-down”.
Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid. NOW add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate (and who wants that to happen??). Taste, and add more whiskey to your liking.
Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be heated in the microwave.
This recipe makes about 12 ounces of “virgin” boilo. Add 12 ounces of whiskey to this and you get 24 ounces of coal region nectar, enough for 12-18 servings.
Boilo recipe #2: Stovetop style
1 bottle whiskey (any relatively cheap, blended whiskey will do)
Several oranges. Quantity depends on how much you wish to make. Use at least 4.
Same number of lemons
1/4 cup raisins
2 tablespoons sugar
2 cups of honey
2 cinnamon sticks
Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Beware, this can knock you for a loop! Cheers!
Peel the oranges and lemons and cut into quarters. Squeeze the fruit into a pot, then throw in the remaining fruit pulp. Add some water (some people use ginger ale). Add the remaining ingredients EXCEPT the whiskey. Cook everything at a slow simmer, stirring constantly. This will take about 15-20 minutes. If necessary, add orange juice and a bit more water. The color should be a yellow-orange. Don’t overcook; the name is misleading. You don’t want to boil this. Then slowly stir in the whiskey. Be careful – this can catch fire if splashed on the stove. Keep adding whiskey to taste. It’s not uncommon to use the whole bottle. Simmer for just a few more minutes once the whiskey is added.
Strain and serve hot in shot glasses (a regular glass may crack). Drink in sips. Individual servings can warmed later in a microwave.
Everyone’s recipe uses pretty much the same ingredients, but the quantities on each vary greatly. You’ll have to experiment to find what suits your taste. See also a traditional Lithuanian recipe.
Thank you Anna! I also found this recipe online (in Slovak), it sounds quite similar to yours. http://varecha.pravda.sk/recepty/vianocny-napoj-fotorecept/12079-pouzi.html
I have never heard of a drink by that name, or even tried something remotely similar. It sure sounds good though.
This sounds like this could be similar to the one my Grandfather made. I am going to make it this weekend and if it tastes like my Grandfathers or even similar I will surprise my Father with it. Thank you for taking the time to reply to my request. Happy New Years to you and yours.
Susan
Ahoj,
Mull
Ingredients:
• granulated sugar
• ground black pepper
• ginger
• duck fat
• domestic brandy
• Water
Procedure: Melt 2 dl water 2 tablespoons sugar 1 tablespoon duck fat. After boiling, add 4 dl domestic brandy, a pinch of ground ginger and spices.
http://diva.aktuality.sk/recept/27518/hriato/
Thank you so much for helping me to make some wonderful Slovak dishes for my Husband. I have just made him knedl’a and cervena kapusta with sunka he is so happy he has just phoned his Mom in SK to tell her how fabulous it was.
Keep up the good work.
Lori
Kettering England
Lubos,
Thank you for sharing your recipes. I’m studying Slovak culture and enjoy trying new foods. I’ll give these recipes a shot. While I’m not in a position to make a monetary donation, I would be happy to provide some website or graphic design assistance pro bono. I work for a marketing and web design shop in Virginia. Keep up the good work!
Lubos – love your site!
My husband’s grandparents emigrated in early 1900′s from Slovakia (Hungary/Austria) probably from the town of Klenovec in Banska Bystrica. My husband remembers a great potato dish like a potato pancake but with very thin, crispy edges. that his grandmother made called “bubby” Do you have a recipe for that?
We will visit our Lutheran sister-church soon and want to try to find any relatives my husband may have in Slovakia. The only information we have is a list of family surnames: Kocka, Ostrica, Hruska, Trnavsky, Pallo (Palyo, Pal’o or Palho). Do you have any suggestions for us about how to conduct our search once we get there? Also, please recommend gifts from the US that Slovaks might like to receive?
Zdravím, jedlo ktoré popisujete je asi “zemiaková baba”. Pozostáva zo strúhaných zemiakov asi 1 kg, 2 lopatky hladkej múky, vajíčko, lyžica masti, soľ, mleté čierne korenie, cesnak a majoránka. Všetko s mierou. Rukou sa to všetko vymieša a na vymastenom pekáči sa pečie do zlatova až sú okraje hnedé. Podávame s kyslou uhorkou. Snáď som Vám pomohla.
Hello, you describe a meal that is about “potato girl”. It consists of grated potatoes,about 1 kg, 2 blades of flour, egg, tablespoon lard, salt, pepper, garlic and marjoram.Everything in moderation. Hand it all scramble in a greased pan and bake until golden, the edges are brown up. Serve with pickle. Perhaps I can help.
Google Translate: lopatka- blade,scoop,
baba- hag,old woman.
V niektorých častiach Slovenska sa “zemiaková baba” volá “haruľa”.
My Baba certainly was not a old hag by any means! She was a wonderful, warm, kind, loving person my entire life. Whoever is defining Baba as a old hag is out of their minds! That is insulting!
Chary:
My mother came from Banska Bystrica, I was born in Lysa pod Makytou. I was 4 years old when my family immegrated to Canada in 1937. I went to Slovakia for the first time about 6 years ago and would you believe I recogfnized the house we lived in when I was born?
Would like to go back again, have a lot of family there. Perhaps your family knows of the Janicek’s?
my mailpaadis1436@att.net. PLEASE respond.
Hi Chary, Try to help you… Do you have contact at present with anyone in the town of Klenovec? If not I suggest you contact the pastor of the church before you go. He probably will be a good help.
keep us posted here on the Slovak site!
Philka
Dear Luboš,
I made a donation and when I tried to download the cookbook it only gave me 1 page.
Please help. I love your site.
Thanks!
Thank you for your donation, Rosemary. I’ll let you know once the full cookbook gets done.
Does anyone have a recipe for a veal dish called “beranek” (spelling is questionable). It uses ground cooked veal and eggs and bread crumbs and spices which are baked like a meatlosf. The dish was always served either cold or at room tempature. My mother always made it only at Easter.
Hi John, nope don’t have the recipe, but baranek is Czech for “baby ram” (male lamb). So you remembered the name almost completely right.
http://varecha.pravda.sk/recepty/velkonocna-plnka-ii-fotorecept/16411-recept.html
Lubos,
I have been doing research for a class about Slovak immigrants and the steel mill towns and can not tell you how wonderful and happy finding your site has made me. I am not Slovak although after cooking some of your recipes I wish I was! I made the doughnuts tonight and made them with peach jam they were wonderful. I was happy they turned out on the first attempt. If you let the dough rise in a warm oven it only takes 45 mins at high altitude. (I am at 5280 feet)
Thanks again!! I am bringing this and halukski kapusta to class tommorrow evening. THANKS for the good recipes I am eager to try more.
Awesome! How did the class like them? Hopefully you got me some new converts to Slovak cooking
Hello, Cathy. I would like to know what type of Slovak class you were taking and where? My grandparents immigrated first to Pittsburgh area, and then in 1906 my Slovak born grandfather came to Gary, Indiana and labored to build the foundation of our Great steel Mills!
hope to see a reply from you,
Philka
why are you advertising a free cookbook when there is none
Val, did you see the link under “Download your cookbook”?
Hey, I was looking for some great recipies in order to make a fantastic meal for my partner. He is Slovakian, (from Stara L’ubovna), however lives with me in Scotland and very much misses his cuisine. He is a big meat fan so anything you can think of would be very much appreciated.
Kindest Regards
Katy Orwin
Hi Katy,
In Slovakia, we don’t eat meat “plain” the way it is eaten here in the US (sorry, I am not too familiar with Scottish cuisine). Meat is usually served in a sauce of some kind, or at least with some dumplings and cabbage (like the national Czech dish, knedľo vepřo zelo). Few exceptions to this are baked chicken. But if you want something very traditional, try the Segedin goulash. It’s really tasty (well if you like sauerkraut, but I think just about anyone from Slovakia does), and easy to make.
By the way, you will find all meat recipes at http://www.slovakcooking.com/category/recipes/meats/ and goulashes at http://www.slovakcooking.com/category/recipes/goulash/.
Let me know what you end up making and how it turned out.
Hey, I was looking for some healthy slovak dishes I can prepare for my grandmother, any suggestions?
Thanks
Hi there.. I need to find the Haluska song. I remember singing it with my uncles when I was a kid.
Weekend cake.
http://www.akosatorobi.sk/video/2478/orechovy-zakusok-recept-na-orechovo-kavovy-kolac-s-piskotami
Hi…would like your address so I could send a donation. tried but the link did not work. I am a Canadian Slovak and love your recipes. I have some from my mom but have lost some. thanks Margaret
Hi Guys,
Where can I buy Bryndza in the USA?
Regards,
Rudy
Hi Rudy.,
You can buy bryndza in concentrated form at:
Slovak-Czech Varieties Store Online
Address: 10-59 Jackson Ave. L.I.C., NY 11101
Phone 1 718 752-2093
email: info@slovczechvar.com
They ship all over USA . You can buy not only bryndza also other cheese products /ostiepok, korbaciky, parenica/ as well as variety of pickled vegetables /Moravanka , uhorky….etc
sweets, baked goods, e.g. great poppy seed roll, baking goods, useful kitchen gadgets, nonalkohlic beverages all made in Slovakia or Czech rep.
You can get wooden toys, decorative glass ornaments, books, CD’s. People there are very nice.
On order over $ 75 You can even get free shipping. I hope you will enjoy the website
Are any Czechs/Slovaks in the Harrisburg (PA) area?
Hi Rudy, There must be some Slovaks in the Harrisburg area of PA. Try typing in Slovak orgainzations, Harrisburg,Pa, see what u find.Please reply and let us know what you found!
Hope this helps,
Philka from Indiana
Is anyone (Czech/Slovak) from Harrisburg, PA area?
Hi Rudy,
I am Slovak and my husband too. We live in Huntingdon, PA
Mrežovník starej mamy. Miesto jabĺk sa môže použiť slivkový lekvár. Potieranie cesta cukrovou polevou nie je tradičné.
http://www.akosatorobi.sk/video/1318/jablkovy-mrezovnik-recept-na-jablkovy-kolac
I am looking for a recipe for pierogi filling that was made with dry cottage cheese.
Ako sa robia pirohy.
http://www.akosatorobi.sk/video/410/sladke-pirohy-1-2-recept-na-pirohy-s-lekvarom-cesto-na-pirohy-
http://www.akosatorobi.sk/video/412/sladke-pirohy-2-2-recept-na-pirohy-
http://www.akosatorobi.sk/video/415/mrazene-pirohy-recept-na-mrazene-pirohy
Joyce,
The videos were wonderful. I just wish I understood the language.
Hi Adele,
Pirohy Slovak filling with dry cottage cheese is super!
Put one 8oz dry cottage cheese in a bowl, add one slightly beaten egg, pinch of salt and mix together well with a fork, let stand 15 mins. or more before using to fill your pirohy.:) Please try it and submit a comment to let me know if this helps!
Philka
Philka,
I live in Alabama and I am unable to find dry cottage cheese. Any ideas how to use something else or make it with other cottage cheese?
Thanks.
When dry cottage cheese was not available in the grocery, my mom used to put regular creamy cottage cheese (large curd if possible) in a strainer over a bowl, and let it drip. Occasionally she stirred it. In about an hour it would be acceptably dry to use in the recipe.
You can also use a cheesecloth and squeeze the liquid out. It works well but is a bit messy.
Does anyone have a good recipe for boblinki(spelling?)I have a slovak friend who asked me about it and I promised I would try to get it for her.
Thanks
Amy
Boblinky? Could it be also called bobalky? This bobalky dish is cooked on Christmas.
Hi Amy Padis!
Please,what you think the word,,boblinki?,,,I can help you find a recipe.
Hi All,
Is anyone (Czech/Slovak) from Harrisburg, PA area?
Don’t know about Hbg., PA, but there is a huge Solvak community in the Reading area as well as the NE PA region, around Wilkes Barre. Check out the shsnepa.org website.
i would like to know if anyone has a recipe for bohemian pies my grandmother who was slovak made it i think i was made out of a sweet dough and she put cherries on it with a crumb toppin
martha, I think you are talking about “bublanina” recipe that Lubos described in
http://www.slovakcooking.com/2010/recipes/bubbly-cake-bublanina/
My mom made them all the time (she was from Moravia)
If we do not have weight, we know how.
http://www.katherine.sk/ked-si-neviete-poradit/ked-nemame-vahu/
Anyone have receipe for cooked prunes? When my father made it had cloves & cinnamon sticks cooked in with it.
Also anyone with receipe for creamed rice?
I would like to carry on the family tradition..wish I would have learned it before his passing in ’08.
Can you send me the recepie for Munchunka. It is a redish thick dish we ate as young children.
Made with Bacon grease, flour, crushed tomatoes or tomato paste, cheese. Atge it by Dipping it with French Bread.
Thank you
Rick Misanko
Akron, OH
rickmmisanko@gmail.com
Richard:
I have seen it spelled machunka. Don’t have a recipe, learned by watching grandma. Make a zaprushka with equal parts bacon grease and flour. Brown a little then add chopped onion and stir and brown till deep carmel color. Then add tomato juice and cook and stir till it thickens. A little sugar and salt to taste.
I would start with about 4 tablespoons of bacon grease and flour and one chopped onion and then add the tomato juice slowly till you get the right consistency.
I think a proper spelling (in English) is “machanka” or “macanka” in Slovak, meaning “dipping something, aka bread” in food.
I have a recipe for “macanka” in my Slovak cook book, however it’s a bit different, starts the same but not much tomatoes, just a sauerkraut, and then some potatoes. I suspect that “macanka” refers to any food where you can “dip bread” or in Slovak “macat chlieb” which can lead to a variety of recopies.
Grandma used it as a sauce on stuffed cabbage and the meat from beef soup. Sauerkraut in it sounds good.
Our Machanka was a tomato gravy, that also started with a zaprazka (butter and flour), was seasoned, and usually had a few eggs dropped into it. Usually served on Fridays, especially during Lent.
hi, my grandama use to make a soup she called prune soup; 1 can of cream of mushrooms and 1lb. of pitted prunes and 1 can sauerkraut and little bit of sugar and cooked till done. i love it and i still make it at my house for myself.
Ahoj, chci se zeptat, jakou moukou nahrazujes polohrubou a hrubou mouku? Ziji kratce v USA a rada bych i nadale varila tradicni ceska jidla. Dekuji za odpoved.
I think Lubosh covered it pretty well in
http://www.slovakcooking.com/2011/blog/flour-difference/
[...] website is simple: there’s a blog; there’s a cookbook; and there’s a language primer that includes a video of one of the best 1980′s Slovak [...]
I want to thank you with all my heart when I discovered your site I spent a long time pouring over all the wonderful recipes. Growing up my Baba and Poppa lived with me and my family on a farm. I grew up in the kitchen side by side with my beloved Baba she taught me everything I know about cooking. I actually had tears streaming down my face as I reviewed your site. Hearing your language primer brought back so many wonderful memories for me. I miss her and my mother so much and it is a way for me to share with my children my heritage and for them to hear what a wonderful language that my grandparents spoke on a daily basis. Thank you!
Thank you very much, Terri!
Does anyone have a recipe for bolio a drink made with whiskey and honey? Thank you.
This is from the coal regions of northeastern Pa-USA:
Recipes
Straight outta da Coal Region kitchen!
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Boilo – Traditional Yuletide drink of the Coal Region
Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Cheers!
Boilo recipe #1: Crock pot style
2 oranges (med-large size)
2 lemons
1 small box raisins (about 1 1/2 ounces)
8 oz honey
12 oz whiskey (or more, to taste). Use Four Roses, or Seagrams 7, or something similar. At least 80 proof (40% alcohol).
1/2 to 1 teaspoon each of any or all of these spices: Cinnamon, Nutmeg, Cloves, Caraway seed, Anise seed
Make this in a crock pot. It’s easier than cooking on the stove and much less likely to overcook or scorch. For the quantities shown here, a small (1.5 quart) crock pot will do.
Peel the oranges and lemons. Cut up the fruit and squeeze them into the crock pot. A garlic press works, or you can use some kind of juicer or fruit squeezer if you have one. Put the remaining fruit pulp into the crock pot as well.
Add the raisins, honey, and spices. Stir.
NOTE: do not add whiskey yet!
Start the crock pot and let the mixture cook for about 2-4 hours. Stir occasionally. It’s done when the fruit pulp gets “cooked-down”.
Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid. NOW add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate (and who wants that to happen??). Taste, and add more whiskey to your liking.
Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be heated in the microwave.
This recipe makes about 12 ounces of “virgin” boilo. Add 12 ounces of whiskey to this and you get 24 ounces of coal region nectar, enough for 12-18 servings.
Boilo recipe #2: Stovetop style
1 bottle whiskey (any relatively cheap, blended whiskey will do)
Several oranges. Quantity depends on how much you wish to make. Use at least 4.
Same number of lemons
1/4 cup raisins
2 tablespoons sugar
2 cups of honey
2 cinnamon sticks
Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Beware, this can knock you for a loop! Cheers!
Peel the oranges and lemons and cut into quarters. Squeeze the fruit into a pot, then throw in the remaining fruit pulp. Add some water (some people use ginger ale). Add the remaining ingredients EXCEPT the whiskey. Cook everything at a slow simmer, stirring constantly. This will take about 15-20 minutes. If necessary, add orange juice and a bit more water. The color should be a yellow-orange. Don’t overcook; the name is misleading. You don’t want to boil this. Then slowly stir in the whiskey. Be careful – this can catch fire if splashed on the stove. Keep adding whiskey to taste. It’s not uncommon to use the whole bottle. Simmer for just a few more minutes once the whiskey is added.
Strain and serve hot in shot glasses (a regular glass may crack). Drink in sips. Individual servings can warmed later in a microwave.
Everyone’s recipe uses pretty much the same ingredients, but the quantities on each vary greatly. You’ll have to experiment to find what suits your taste. See also a traditional Lithuanian recipe.
Babka
Barbecue
Bean Soup
Bethlehem Cookies
Bleenies
Boilo
Hot Bologna
Borscht
City Chicken
Flitch
Halushki
Halupkies
Hrudka
Mozhee
Pickles
Pickled Eggs
Pierogies
Poplanuk
Paska
This web site is absolutely fantastic; and to think I came across it just by chance!
I have visited Slovakia many times, and absolutely love the food.
I can’t wait to try making the plum dumplings!
Hi there – I have a quick question. My family is from Padina, Serbia (former Yugoslavia). Padina was founded by slovak immigrants. Do you know how much different their food would be from the recipes you have on your site? Much of what you have, my grandma used to make. But I am not sure how different the recipes might be. Thanks
Jenny, you are asking an impossible question to answer. When folks move, and settle in a location different from where they came, they adjust. They keep cooking ‘old ways” but adjust and incorporate a different style of cooking.
I would say that recipes on this site may not be much different but maybe different spices and more “hot seasoning” would be used.
I really don’t know it’s just my guess
As a 100% Slovak gal married living in CA your web site is so appreciated. Thank you for doign such a wonderful job with this!
Mary
mary, where in CA? by any chance in bay area?….
Someone mentioned to me about losing a recipe for Kielbasa soup. anyone have a recipe for it?