Posts Tagged ‘parsley’

Tenderloin on Cream (Sviečková na Smotane)

Ingredients: about 2lb cut of beef (sirloin, tenderloin or eye round), bacon, 4 carrots, 1 parsley root, 1 onion, 1 stalk of celery, lemon, few caraway seeds, 1 bay leaf, 6 peppercorns, whipping cream, knedľa Prep Time: The way I did, 3 days. Some 3 hours otherwise. You may have noticed that there are not too many meaty dishes on this site. This is not because Slovaks don’t eat meat. On the contrary, meaty foods are actually quite popular. The reason is instead different. It is I who is not a big meat eater. And because of this, I don’t Read the Rest…

Chicken Noodle Soup (Kuracia Polievka)

Ingredients: few carrots, parsley root, few small onions, one small chicken, oil Prep Time: About 30 minutes My grandma makes, hands-down, the best ever chicken noodle soup. Part of her secret are her hand-made noodles. The other part is the recipe, which is posted here. As you will see it’s quite simple. The Slovak version of chicken [noodle] soup (kuracia or slepačia polievka) is bit different from the American kind. First, it is always clear and “brothy”. Second, Slovaks use slightly different ingredients. While celery is an integral part of the American version (or at least the canned version I Read the Rest…

Garlic Soup (Cesnaková Polievka)

Ingredients: one large potato, 1.5L (6 cups) water, 3 cloves of garlic, quarter stick of butter, 40g (1/3 cup) of flour, handful of parsley, one yolk Prep Time: About 2 hours French have their onion soup, but we Slovaks have a garlic soup. Actually, we have quite a few different types of garlic soup. In my dad’s restaurant, you can order something very similar to the French variety, with the exception that the onion has been replaced by garlic. I decided to prepare this soup out of an old cookbook called “Grandmother’s Recipes” by M. Martišová. That book lists two Read the Rest…

Stuffed Pepper (Plnená Paprika)

Ingredients: 4 or 5 peppers, 2lbs ground beef, 1 cup rice, 1 jar tomato sauce, 1 onion, oil, flour, black pepper, paprika, knedľa, parsley, marjoram Prep time: 1hr 15 minutes Recipe: Here is the recipe for a Slovak stuffed pepper dish. It is similar to the what is eaten in America, with the exception that it’s served with a side of knedľa (steamed dumpling). You can substitute rice or potatoes if you don’t have these dumplings. Start by cleaning peppers by removing seeds and the “veins”. You can use either sweet bell peppers or spicy ones. Fry finely diced onion Read the Rest…