Posts Tagged ‘potato’

Bryndza Pierogi (Bryndzové Pirohy)

Ingredients: about 2 potatoes, some 2 cups flour, one egg, salt, bacon, bryndza Prep Time: 30 minutes Pirohy (pierogi) are not as common in Slovakia as in, let’s say Poland. There they are stuffed with all kinds of fillings. There are pierogi filled with meat, mashed potatoes, curd cheese, onions, or even sweet jams. But one kind you will surely find on your travels in Slovakia are bryndzové pirohy, pierogi filled with the special Slovak sheep cheese, bryndza. This cheese is also used to make the Slovak national dish, bryndzové halušky. My family did not use to make pirohy. But Read the Rest…

Shepherd’s Steak (Bačovský Rezeň)

Ingredients: half inch thick slices of pork (leg, shoulder or neck), bacon, smoked cheese, flour, milk, egg, oil, mashed potatoes Prep Time: about 30 minutes In Slovakia, people don’t generally eat meat the way steaks are eaten in America – seasoned and grilled on an open flame. Instead, a steak or schnitzel (rezeň) is typically a thin slice of meat, which has been tenderized, covered in some breading, and finally fried in oil. In this recipe, my grandma will show you how she prepares one kind of steak, bačovský rezeň. The name means bača’s steak. Slovakia is a mountainous country. Read the Rest…

Lokshe (Lokše)

Ingredients: 6 potatoes, cup of flour, oil, salt, sauerkraut or jam with poppy seeds Prep Time: 30 minutes An indispensable part of the Slovak kitchen are lokshe (lokše, lokša singular). They are thin pancakes made out of potato dough that are baked on a hot plate or an ungreased frying pan. They are kind of like Slovak tortillas. These will be found on any Christmas table! You will also find them offered at Christmas markets held in just about every town during the holidays. Today I am again at my grandma, so I watched as she prepared a batch. Follow Read the Rest…

Bacon Potatoes (Slaninové Zemiaky)

Ingredients: potatoes, bacon, paprika, caraway, salt, pepper Prep Time: 80 minutes I had some left-over bacon from preparing the St. Nicholas Day kapustnica, so I decided to make bacon potatoes, the way my mom makes them. Start by peeling and washing several large Russet potatoes. Also preheat the oven to 400F. Then cut each potato (zemiak) in half and cut out a wedge from the round part. Place half a slice of bacon (slanina) in each slot. Season with paprika, caraway (rasca), salt (soľ) and black pepper (čierne korenie). Bake at 400F for about an hour, or until the potatoes Read the Rest…

Potato Dumplings (Halušky)

Ingredients: 750g potatoes (about 2 large ones), 2 cups flour, salt Prep time: 25 minutes Halušky are what really defines Slovak cuisine. The name is typically translated to English as potato dumplings, but this is not quite right. Halušky are just that, halušky (pronounced halushky). Potato dumplings, in Slovak, are zemiakové knedľe. Halušky are somewhat similar to German spätzle. You can top them with just about anything. Few years back, my dad had a restaurant near Banská Bystrica’s town square where he served mostly halušky. I don’t remember exactly how many varieties were on the menu, but it must have Read the Rest…