ZŠ Jana Amosa Komenského, Sereď, Slovakia
IT´S ME, THE STAR
S– share traditional dishes
Comenius – multilateral project
The pupils in the picture participated in the National Dish Contest and created paper projects,
power point projects, videos and bookmarks with recipes that are on the display in the
School´s Comenius Room and some of them were delivered as a gift to partner schools. The
following recipes are samples of the best pupils´ works.
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Pupils chose various recipes for festive opportunities even for every day. Here is just a small
part of them. We put them into electronic form for all the partner schools. Some of the recipes
show cultural similarities with the neighbouring countries like Poland or Hungary, Czech
Republic or Austria and some of them are quite unique.We hope you will enjoy all of them.
Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky
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Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky
školy Mgr. Karin Žigovej a Komisia nezodpovedá za akékoľvek použitie informácií obsiahnutých v tejto publikácii.
Traditional Slovak Dishes
The first three dishes were chosen by project team and pupils and parents that participated on
their preparation.
Garlic soup:
8 large potatoes
a bit of salt
a bit of pepper
a bit of caraway
1-2 cloves of garlic
2 eggs
a bit of vegeta stock powder
a bit of marjoran
some grated cheese
Peel the potatoes and cut them into small pieces
Clean a bulb of garlic and grate it
Put the potatoes into 3 and half liter of water
Boil the potatoes with a dash of caraway
Add pepper into soup
Beat two eggs in a small bowl and pour them into the soup
Finally add a bit of vegeta stock powder
Serve with grated cheese on the top
Potato cakes:
some potatoes
some whole meal flour
a bit of salt
a bit of marjoran
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a bit of black pepper
some apples
1 onion
1 bulb of garlic
3eggs
some oil
Peel the potatoes and apples
Grate them
Add salt, add spice
Beat eggs
Mix them together, add flour
Put small piece of mixture on the frying pan
Fry cakes until they are brown
Cup Gingerbread Cake
two and half cups of flour
1 and half cup of sugar powder
1 cup of milk
a half cup of oil
2 eggs
2 spoons of jam or marmelade
a bit of rum
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 teaspoons of cocoa
Mix together all the ingredients
in a big bowl to prepare the battter
Pour the batter in the baking tray
Bake it approximately for 40 minutes
Cover the cake with jam.
Add whipped cream and chocolate
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The most famous dish in Slovakia
Halušky, similar to Gnocchi, is the most famous dish of Slovakia and part of Slovakia’s
culture. It is made of elementary ingredients and it is very quick and simple to prepare. This
recipe is generally considered to be the most traditional and typical dish of Slovakia and the
most pupils chose this recipe.
Sheep cheese gnocchi (Bryndzové Halušky)
The most popular dish is traditional bryndzové halušky. Sheep cheese
gives a unique flavor to the meal on itself, but it is even more tasty
with small pieces of bacon greaves and chives or dill. Usually served
with a glass of sour milk called žinčica.
Recipe
Preparation time: 30 minutes
Ingredients:
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Potatoes – 3 pieces
Flour – 5 tablespoons (tbsp)
Egg – 1 piece
Bacon
Bryndza (Slovak Sheep Cheese)
Salt
Instructions:
1. First peel potatoes and shred them.
2. Add egg and flour. You need to make dough that is not watery but also not tough. If it
happens to be too watery, add more flour; if it is too tough, add some water. Add 1
tbsp of salt.
3. Boil water with 2 tbsp of salt (the water has to boil all the time during the preparation).
4. Toss pieces about 2,5 cm (an inch) long into the boiled water, using kitchen knife and
cutting board.
5. Cook them for few minutes until they float on the water level. Take them out with a
strainer and halušky are ready.
6. Cut bacon into small pieces and fry them.
7. Put bryndza on top of halušky and heat them together. It is very difficult or many
times impossible to buy bryndza outside Slovakia, but you can use other cheese
instead, for example feta cheese mixed with cream cheese and milk).
8. Put the fried bacon on the top of halušky (with a bit of grease) before serving.
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Celebratory Dishes
Traditional Christmas Meal
Cabbage or Sauerkraut Soup (Kapustnica)
Kapustnica (cabbage soup) is a Slovak thick soup traditionally
prepared at the end of the year – for Christmas and New Years Eve.
Kapustnica can be prepared in a lot of ways (ingredients, length of
cooking, etc.), it differs from region to region. In some regions,
Kapustnica may contain smoked meat, sausages and mushrooms, in
some regions it is much simpler soup. Those prepared for special
holidays are also different. For example, Vianočná Kapustnica
(Christmas Cabbage Soup) is cooked without meat, it is thickened with white plain halušky,
cream and potatoes.
Recipe
Preparation time: 1 hour
Ingredients:
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Sauerkraut – 0,5 kg
Pork – 0,5 kg
Dried mushrooms
Sausage – 1 piece
Onion – 2 small pieces
Garlic – 2 cloves
Sour Cream – 1 cup
Clove, nutmeg, caraway, bay leaf, black pepper, paprika, red pepper
Instructions:
1. Put sauerkraut with a liter of water to a large pot.
2. Turn 2 cloves of garlic into a paste and add it to the sauerkraut.
3. Add black pepper, caraway seeds, cloves and nutmeg, dried mushrooms, 2 bay leaves
and onions.
4. Cut pork into small pieces and add it to the rest of used ingredients.
5. Sometimes more water is needed. Add it if necessary and let it cook for 20 minutes.
6. While cooking, cut the sausage into small pieces (Hungarian sausage is a good choice)
and add it after the mentioned 20 minutes of cooking.
7. Add red pepper and paprika, cover the pot and simmer for approximately 30 minutes.
8. Typically, the soup is served with sour cream added after cooking, but it is up on you,
how you like it.
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Fried Fish ( Vyprážaná ryba)
Fried Fish is part of the Christmas Dinner in most of Slovak families. It
is easy to prepare and very tasty. It is served with potato salad which
recipe is just below this one.
Recipe
Preparation time: 20 minutes
Ingredients:
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Fish fillet
Eggs – 2-3 pieces
Flour – 4-5 tablespoons (tbsp)
Bread crumbs – 4-5 tbsp
Oil
Instructions:
1. First of all, rinse the fish fillet under running water and dry it using paper towel.
2. Prepare three bowls in a row. One bowl of flour, another bowl of eggs (well mixed)
and a bowl of bread crumbs.
3. Coat the fillets in flour first, than in eggs, and finally in bread crumbs.
4. Put the fillets into the healed oil and fry it (both sides). It takes only a few minutes.
Potato Salad ( Zemiakový šalát)
Potato salad is usually served at Christmas Dinner as a sidedish for the
fried fish.
Recipe
Preparation time: 1 hour preparation + few hours of sit in the fridge
Ingredients:
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Potatoes – 4-5 bigger pieces
Onion – a half
Sweet peas – medium can
Carrots – 3 peaces
Eggs – 2 pieces
Mayonnaise – 6-7 tablespoons (tbsp)
Salt, black pepper, paprika
Instructions:
1. Boil unpeeled potatoes and peeled carrots in salted water in separated pots.
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2. Also, boil 2 eggs.
3. Cut half on the onion, pickles and carrots that are soft already into small cubes;
combine them in a separate pot.
4. When the potatoes are almost done (soft outside with a slightly hard core in the
middle), take them out, peel and slice them and finally add them to the pot full of
vegetables.
5. It is time to add the mayonnaise now.
6. Last ingredients are eggs; mix them into the salad.
7. For even better taste use salt and black pepper.
8. Leave it in the fridge for a couple of hours before serving.
Traditional Easter Meal
Easter Cake/Bread (Paska)
The name came from Jewish feast called pesach and from the greek
version of the word – pascha, which states for celebrating the
resurrection of Jesus Christ.
White cake Paska is baked on Holy Saturday and Easter Sunday
mornings and worn together with eggs, ham, sausages, cheese and
other foods to sanctify the in the church. Preparation and consumption of Paska had a popular
ritual nature – its size and successful baking symbolized good future. It is a tradition of
Eastern Slovaks.
Recipe
Preparation time: 2,5 hours
Ingredients:
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Butter or margarine – 350 g
Granulated sugar – 1,5 cup
Eggs – 4 pieces
Flour – 12 cups
Raisins
Salt – 1 tablespoon (tbsp)
Milk – 1 liter
Yeast – 2 packages
Instructions:
1. Heal the milk to lukewarm, add 2 tbsp of sugar and quarter cup of milk to yeast and
put it sidelong.
2. Put 1 cup of sugar and 250 g of butter into a big mixing bowl and mix them until their
consistence is creamy. Add eggs, flour, salt, remaining warm milk and raised yeast
mixture.
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3. Knead it (if necessary add more flour by small amounts), dough should leave sides of
the bowl not sticking to hands, if it does so, there is enough flour.
4. Add 100 g of melted butter and mix it until it is totally absorbed and add also raisins.
Let it rise in a warm place until it gets double its size.
5. Shape it into loaves (or rounds) and put it into a greased baking pan; let it rise for half
an hour.
6. Bake it at 350 degrees of Celsius for 45 minutes until it gets nicely brown (sometimes
it takes more). Later brush the loaves with egg, so it gets a shiny glossy surface.
Easter Cheese ( Veľkonočný syr/hrudka)
Traditional Slovak Easter Cheese is usually served on Easter Sunday, with baked ham and
beet horseradish or on sandwiches, but it can make a lovely complement to any Easter dish.
Recipe
Preparation time: 45 minutes
Ingredients:
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Eggs – 12 pieces
Milk – 4 cups
Sugar – 1 cup
Vanilla extract – 1 tablespoon
Ground nutmeg
Instructions:
1. Mix the eggs using electric mixer; when they are well mixed, put them into a double
boiler.
2. Add milk, sugar, vanilla extract and nutmeg. Simmer for 30 minutes (be careful with
scorching, constantly stir the bottom of the pan).
3. The concoction should look just like cooked scrambled eggs; if it does so, pour it into
a cheesecloth-lined colander. Gather the ends of the cheesecloth and pull them
together.
4. After the cheese forms into a ball, tie it tightly. Let it hang (from the faucet or over a
bowl) for 1-2 hours.
5. Place on a cooling rack set over a pan or bowl. Set a heavy object on the top to press
out the liquid. Press for about 2 hours. Put the cheese info the fridge for several hours
before slicing and serving.
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Soups
Lentil Soup( Šošovicová polievka)
Recipe
Preparation time: 50 minutes
Ingredients:
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Soaked lentils – 1 cup
Onions – 2 medium pieces
Root vegetables – 200 grams
Smoked ham – 50 grams
Ground red paprika
Marjoram, parsley, soup seasoning (Vegeta)
Instructions:
1. Cut one of the onions into small cubes and fry it in hot oil.
2. Drop some flour on the top of it and add also some water. Stir all of it and add presoaked lentils.
3. Let it simmer for a while; while cooking, clean the vegetables, cut them into small
pieces. Add it to the soup with whole onion and bacon.
4. Add salt and the rest of spices and cook it until vegetables are soft.
5. Next add parsley, soup seasoning (according to your taste) and marjoram.
6. Len the soup boil and after cool it down. Take out the whole piece of onion before
serving.
Bean soup ( Fazuľová polievka)
Recipe
Preparation time: 40 minutes
Ingredients:
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White beans – 150 grams
Flour – 1 tablespoon (tbsp)
Carrot – 1 piece
Parsley – 1 piece
Peas – 50 grams
Cream of wheat – 50 grams
Garlic – 1 clove
Marjoram
Onion – 1 medium piece
Ground red paprika
Instructions:
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1. Soak the beans for several hours before cooking.
2. Put them into a pot and add 4 cups of water, salt and simmer until the beans are semisoft.
3. Cut the onion into very small cubes and fry them in some oil; add flour keep frying
until it is cooked. To make a thick mixture, add some water and put it into the soup.
4. Add also small pieces of vegetables, crushed garlic, peas, parsley, cream of wheat,
salt, and paprika. Last is marjoram.
Bouillon ( Vývar hovädzí)
Recipe
Preparation time: 1 hour
Ingredients:
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Beef – 0,5 kg
Onions – 2 medium pieces
Carrots – 4 pieces
Parsley – 2 pieces
Celery – half of a medium piece
Kohlrabi – half of medium piece
Leek – half of medium piece
Kale – quarter of medium piece
Whole black peppercorn – 10 pieces
Salt – 3 tablespoons
Instructions:
1. Cut the vegetables into cubes and put them into a pot full with cold water. Do not cut
the onion.
2. Put the beef, salt and black peppercorns into the pot as well.
3. Cook it on the highest temperature until the pot starts to hissing, then switch the heat
to the middle and cook it for another 45 minutes.
4. The soup is served with thin noodles.
Cookies, Desserts and Cakes
Bread pie ( Žemľovka)
Žemľovka is a sweet pudding made from apples and white bread steeped in sweetened milk
or eggs. Instead of apples, pears can be used, too.
Recipe
Preparation time: 1 hour
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Ingredients:
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Milk – 2 cups
Butter – 1 cup
Sugar – 2/3 cup (can be brown sugar)
Eggs – 3 pieces
Cinnamon – 2 teaspoons (tsp)
Vanilla extract – 1 tsp
Bread
Raisins – half of cup
Apples
Nutmeg
Instructions:
1. Heat up the milk in a medium saucepan. Add butter and stir it until butter is melted;
cool it down to lukewarm.
2. Put the eggs, sugar, nutmeg, vanilla and cinnamon into a separate bowl and beat it (the
best is using electric mixer on a medium speed level).
3. Mix the two concoctions together.
4. Torn the bread and place it in a lightly greased casserole.
5. Sprinkle the raisins, add shredded or sliced apples and pour batter to the top.
6. Bake it at 180 degrees of Celsius for approximately 20 minutes (untill the cake has a
gold-brown top).
Pound Cake or two colour oil cake ( Bábovka)
Recipe
Preparation time: 1,5 hours
Ingredients:
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Eggs – 5 pieces
Powdered sugar – 250 g
Flour – 250 g
Oil – 150 ml
Baking powder – 2 tablespoons (tbsp)
Vanilla – half tbsp
Cocoa powder – 1 tbsp
Butter
Instructions:
1. Separate whites and yolks of the eggs.
2. Preheat your oven up to 350 degrees.
3. Put sugar into yolks and mix them up. While mixing, slowly add oil and hot water
(150 ml). Also mix in flour and baking powder.
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4. Put egg whites in a separate bowl and using electric mixer mix them until they expand
4 times, after they are ready, add them to concoction also with vanilla and mix them
(by hand this time).
5. Pour half of the concoction into greased pan; add cocoa to the other half, mix it and
pour on the top of the first half. Do not mix them together.
6. Let it baking for 45 minutes (sometimes a bit longer).
7. Sprinkle the top of the finished cake with powdered sugar; you can also add some
raisins, nuts or pour chocolate.
Slovak Pancakes ( Palacinky)
Slovak pancakes are pretty much the same as pancakes in other countries,
but usually in Slovakia the pancakes are more thin – less dough, more
ingredients like curd, jam or chocolate.
Recipe
Preparation time: 30 minutes
Ingredients:
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Eggs – 4 pieces
Flour – 3 cups
Salt – half of tablespoon
Sugar – half cup
Milk – 1,5 liter
Instructions:
1. Start with eggs – beat them very well.
2. Add sugar, salt and 1 cup of milk and also beat it very well (use mixer).
3. Add also flour (gradually) and the remaining milk. Again, beat it until it gets very
smooth.
4. Heat oil in a skillet and put approximately 2 tbsp of the mixture inside of the skillet.
Brown both sides.
5. Filling can be hot chocolate, jam, sweet curd, even vegetables with some cheese, etc.
Nut roll ( Štrúdla)
Slovak nut roll can be prepared for holidays, but Slovaks use to bake it for a dessert even on
regular days.
Recipe
Preparation time: 1,5 hour
Ingredients for the nut filling:
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Milk – 2 cups
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Sugar – 2 cups
Vanilla Sugar – half of a cup
Shredded Nuts – 2 cups
Breadcrumbs – half of a cup
Lemon peal – half of a cup
Rum
Instructions for the nut filling:
1. Warm up the milk with sugar.
2. Add the ingredients (lemon peal and rum at the end) and mix them.
Ingredients for the cake:
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Milk – 2 cups
Butter
Sugar – 1 cup
Eggs – 2 pieces
Salt – 1 tablespoon
Flour – 8-9 cups
Yeast
Instructions for the cake:
1. Put the yeast, 1 cup of flour, warmed milk and 1 tsp of sugar into a small bowl. Mix it
very well and leave it aside for a while.
2. Mix butter and sugar to a cream in separate bigger bowl; add eggs and mix it very
well.
3. When the yeast concoction is spongy, add the other mix to it together with flour and
stir it until it gets smooth.
4. Let it rise until it doubles its size.
5. Divide it into 8 equal parts, roll them into 1/4 inch, fill up with nut filling and roll like
a jelly roll.
6. Grease a cookie sheet and place the rolls on it. Let it rise a bit before baking.
7. Bake it at 350 degrees of Celsius until they get brown.
8. Before serving, sift powdered sugar.
Steamed Buns ( Parené buchty)
Recipe
Preparation time: 1 hour
Ingredients:
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Milk – 1 cup
Flour – 450 grams
Egg – 1 piece
Jam – 350 grams (plum, strawberry, etc. anything you like)
Yeast – 25 grams
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Sugar – 2 tablespoons (tbsp)
Salt
Vegetable oil – 1-2 tbsp
Instructions:
1. Heat up the milk (to a bit warmer than room temperature) and melt the yeast in the
half of it.
2. Add the egg, sugar, salt and the rest of the milk. Beat it with electric mixer and knead
it by hand a bit.
3. Cover the dough and leave for 30–40 minutes (until it rises to double size).
4. Roll it out to 7 mm thick and cut into 24 square pieces. Put teaspoon of jam to each
piece.
5. Next seal the buchtas by folding them as envelopes and put them on a flour-sprinkled
surface.
6. Boil 2 cups of water in saucepan and place the steamer over the boiling water. Brush
the steamer with a bit of vegetable oil, so it will not stick to it.
7. Put a few buchtas to the steamer, but don’t forget to leave some space between them
as they will grow during cooking.
8. Keep the water boiling and cook them for 20 minutes.
9. Serve them with melted butter and chocolate or poppy on top, or other type of sauce,
dressing, etc. according to your taste.
Fried Cheese with French Fries( Vyprážaný syr a hranolky)
Very popular Slovak dish is fried cheese mostly served with french
fries and tartare sauce (Tatárska omáčka). You can sometimes get
the fried cheese in sandwich too, especially in street food vendors (it
looks similar to hamburger, but there is a fried cheese instead of meat).
Recipe
Preparation time: 20 minutes
Ingredients:
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Cheese – 1 slice per person
Eggs – 2-3 pieces
Flour – 4-5 tablespoons (tbsp)
Bread crumbs – 4-5 tbsp
Oil, salt
Potatoes – 3-4 pieces
Instructions:
1. Usually it takes longer to cook the French Fries, so start with them. Cut them into
slices and fry in hot oil.
2. Heat up more oil in different pan and prepare the cheese.
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3. Prepare three bowls in a row. One bowl of flour, bowl of eggs (well mixed) and a
bowl of bread crumbs.
4. Coat the cheese in flour first, than in eggs, and finally in bread crumbs.
5. Put the cheese into the healed oil; fry it (first half will take about 2 minutes, after
flipping less than a minute).
6. By the time cheese is ready you should have fries ready too so you can serve them
immediately. Sometimes it comes with vegetables (slices of tomatoes and cucumber
for example) and tartar sauce.
Other Food on Slovak Tables
Pumpkin poridge ( Tekvicový prívarok)
Prívarok is typical Slovak dish, similar to soups in its consistency, but
a bit denser. It has many tastes, depending on your choice – pumpkin,
lentil, bean, potato, etc. It is very easy to prepare and does not take a
lot of time.
Recipe
Preparation time: 30 minutes
Ingredients:
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Pumpkin – 1 kg
Flour – 50 grams
Onion – 1 medium piece
Sweet cream – 3 dcl
Oil – 50 grams
Vinegar – 2 tablespoons (tbsp)
Red peppers – 1 teaspoon (tsp)
Sugar – 1 tsp
Dill
Salt
Instructions:
1. Start with frying small pieces of onion, add salt and red pepper.
2. Scrape the pumpkin; add it to the fried onion with peppers.
3. Simmer it until the pumpkin is soft. Sometimes it is necessary to add a little bit of
water to make sure that the mixture does not burn.
4. Next mix the cream with flour and dill and add it to the mixture. Cook it until it boils.
5. Add the vinegar, sugar and salt to achieve sweet-and-sour taste.
Bean Poridge ( Fazuľový prívarok)
Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky
školy Mgr. Karin Žigovej a Komisia nezodpovedá za akékoľvek použitie informácií obsiahnutých v tejto publikácii.
Recipe
Preparation time: 35 minutes
Ingredients:
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Dry beans – 300 grams
Flour – 2 tablespoons (tbsp)
Milk – 1 dl
Bay leaves – 1–2 pieces
Black pepper – 5 pieces
Salt
Sugar
Vinegar
Instructions:
1.
2.
3.
4.
5.
6.
7.
Dip the beans into the water one day before cooking.
Cook the pre-dipped beans, bay leafs and pepper until it is soft.
Add water in which the beans were dipped; it should be 2-3 cm above the beans.
Stir the flour and milk separately, add salt and add it to beans.
Simmer it for a while until it is denser.
Leave it for a while and add sugar and vinegar according to your taste.
Serve it with roasted meat, sausage and bread.
Lentil Poridge ( Šošovicový prívarok)
Recipe
Preparation time: 35 minutes
Ingredients:
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Lentils
Bay leaf – 1 piece
Black pepper – 5 pieces
Salt
Milk
Sugar
Oil – 2 tablespoons (tbsp)
Flour – 3 tbsp
Vinegar
Instructions:
1. Cook the lentils together with bay leaf, black pepper and salt until it is soft.
2. Stir the oil, flour and milk separately; and add it to lentils and cook a bit until it gets
dense.
3. Add sugar and salt to get sweet-and-sour taste.
4. Serve with baked sausage, other meat, fried egg or bread.
Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky
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Dumplings (Knedle)
Dumplings are usually served with meat and vegetables or sauce (see
Sviečková or Vepřo-Knedlo-Zelo below) but they can be served even
with poppy. Dumplings are very delicious side dish originally coming
from Czech Republic. They can be cooked in many ways, sometimes
they are filled with fruit, jam, etc. This recipe is for knedle as side dish
to Sviečková or Vepřo-Knedlo-Zelo.
Recipe
Preparation time: 1,5 hours
Ingredients:
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Flour – 2 cups
Eggs – 2 pieces
Milk – 1 cup
Bread rolls – 2 pieces
Baking powder – 1 teaspoon (tsp)
Salt
Instructions:
1. Mix all ingredients together.
2. Cut bread rolls into small cubes and add it to the mixture, mix it until you have dough
of medium consistency.
3. Shape it into 2 or 3 longish loaves.
4. Put them into a big pot of boiling water; simmer it for approximately 20 minutes.
5. Take them out, let them cool down a bit and slice them into 2 cm thick pieces.
6. They supposed to be soft; you can use them to sop up the juices on your plate.
Sviečková (Czech beef or tenderloin with Cream Sauce)
Sviečková is the favorite meal not only for most of the Czechs, but for
Slovaks, too. This typical Czech dish is a great combination of
delicious beef, cream sauce and dumplings. You can find it nearly in
every restaurant in both of the countries.
Preparation time: 2 hours
Ingredients:
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Leg beef – 1 kg
Carrots – 3 medium pieces
Parsnips – 3 pieces
Celery root – 1 piece
Onions – 2 large pieces
Fat bacon – 120 grams
Heavy cream – 1 cup
Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky
školy Mgr. Karin Žigovej a Komisia nezodpovedá za akékoľvek použitie informácií obsiahnutých v tejto publikácii.
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Flour – 2 tablespoons (tbsp)
Vinegar – 1 tbsp
Peppercorns – 15 pieces
Allspice grains – 10 pieces
Sugar – 1 tbsp
Lemon – 1 grated rind
Cranberries
Bay leaf – 3 pieces
Thyme (dried) – 3 tbsp
Salt
Instructions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Start with cutting carrots, celery, onion and parsnips into small pieces.
Put the bacon fat in a large pan and try it until it gets brown.
Add meat, spices and salt. Then add water till all of the meat is under the watter.
Stew it until the meat gets tender. Sometimes it is necessary to add more water. Next
take the cooked meat out.
Puree the vegetables separately.
Add cream and sour to the pot and simmer it for a while.
Sauce should be thick enough; add vinegar, sugar and lemon rind.
Remove it from heat, slice the meat, put on plate and pour the sauce around the pieces.
Use cranberries as a decoration; put it around the meat.
Pork with Dumplings and Cabbage( Knedľa s kapustou a bravčovým mäsom)
This dish is also typical for Czech cuisine but it is very popular in
Slovakia. Quality of the final dish depends very much on the quality of
pork which should be streaky (so it will be succulent). It is served with
dumplings and cabbage and Czechs and Slovaks usually drink beer to
make it perfect.
Ingredients for pork:
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Pork roast – 1 kg
Garlic – 3 cloves
Caraway seeds
Salt
Ingredients for stewed cabbage:
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Cabbage – 1 head (red or white)
Onion – 1 medium piece
Butter – 2 tablespoons (tbsp)
Caraway seeds – 1 teaspoon (tsp)
Vinegar
Salt
Sugar
Instructions for pork:
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1. Crush the garlic and salt and rub the meat with it.
2. Sprinkle it with caraway seeds and roast it all together.
Pour a bit of water under it.
3. Cover it while roasting, cook until it is tender.
Instructions for the cabbage:
1.
2.
3.
4.
First cut the cabbage into thin strips. Blanch them in boiling water; next strain them.
Cut the onion into small cubes; put it into an oiled pan.
Add the cabbage strips and caraway seeds.
Cook it until the cabbage is soft (if the cabbage strips stick to the bottom, add some
water).
5. Add salt, sugar and vinegar (everything according to your taste).
6. Cabbage should reach sweet-and-sour taste.
Goulash Soup (Gulášová polievka)
Even though Goulash is originally a Hungarian meal, it is very
popular in Slovakia. Slovaks often cook it on picnics and family
meetings, in a big cauldron on open fire, while drinking beers and
enjoying the time together. But it can be cooked at home as well, of
course. Mostly it is served with bread, in some restaurants with
dumplings (depends on how it is prepared).
Recipe
Preparation time: 4 hours
Ingredients:
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Beef – 700-800 g
Potatoes – 700-800 g
Onion – 1 bigger piece
Garlic – 1 clove
Tomato – 1 medium piece
Butter
Ground paprika, red pepper, ground black pepper, caraway seeds, half green pepper
Instructions:
1.
2.
3.
4.
5.
Firstly, cut the beef into small pieces.
Melt butter in a bigger pot and brown the beef.
Add paprika, red pepper, salt, black pepper, caraway and garlic (mashed clove).
Add some water, cover the pot and let it simmer until beef is soft (1-2 hours).
Cut peeled potatoes, pepper and tomatoes into small cubes and add it to the soup.
Simmer it until potatoes get soft (approximately 1 hour).
Segedin Goulash (Segedínsky guláš)
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Another very tasty meal “stolen” from Hungarian Cousine is Segedin
Goulash (Segedínsky guláš). A dish you’ll find in most Slovak
restaurants, usually served with dumplings.
Recipe
Preparation time: 2 hours
Ingredients:
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Pork shoulder – 1.5 lbs
Sauerkraut – 1 lb
Onion – 1 medium
Flour – 3 tablespoons (tbsp)
Sour cream – I cup
Butter
Salt, paprika, black pepper, caraway seed
Instructions:
1. Start with the onion – cut it into very small pieces and brown it on butter.
2. Add pieces of pork, 1 teaspoon of paprika, half teaspoon of caraway seeds, black
pepper and salt.
3. Fry it (stirring all the time) until pork is cooked on all sides. It should take
approximately 20 minutes.
4. When pork is ready, add sauerkraut and some water, so the concoction is fully
covered.
5. Cook covered for 70–80 minutes. If necessary, add more water and simmer it
sometimes.
6. To thick the sauce, brown 3 tbsp of flour on melted butter and mix it into the stew.
7. Toss in sour cream and let it boil for a few minutes.
Deep Fried Bread Cake ( Langoš)
This food is originally Hungarian, but it is a favorite take-away in
Slovakia. Sometimes you’ll find it in a restaurant as a starter. At the
top they put garlic, cheese, sour cream, ketchup, etc. (you can choose
whatever ingredients you like). You can buy langoš almost
everywhere as a fast food or during feast days in the market stalls.
Recipe
Preparation time: 30 minutes
Ingredients:
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Ground flour – 1 kg
Sour cream – 1 cup
Salt – 1 tablespoon (tbsp)
Milk – half a liter
Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky
školy Mgr. Karin Žigovej a Komisia nezodpovedá za akékoľvek použitie informácií obsiahnutých v tejto publikácii.
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Yeast – 50 grams
Sugar – 1 tbsp
Oil
Instructions:
1. Heat up some milk and crumble the yeast and sugar into it. Leave it for couple of
minutes until it starts working.
2. Add flour and salt and mix dough and let it rise.
3. Pull out small ball from the dough. From a circle from it (with a diameter of 20 cm,
like with pizza).
4. Heat up some oil and put the circle into a deep frying pan. Fry it from both sides until
it gets pink.
5. Serve with some crushed garlic, grated cheese, ketchup or sour cream.
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Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky
školy Mgr. Karin Žigovej a Komisia nezodpovedá za akékoľvek použitie informácií obsiahnutých v tejto publikácii.