Yes, yes, yes…and yes again. I like Slovakian food! So much good stuff; all of the recipes below will be on regular rotation in my household. Let’s jump right on in, shall we?
Goulash Soup (Gulášová polievka)
Adapted from a recipe at SlovakCooking.com
I hesitated to make this, since goulash seems so tied to Hungary. It’s apparently very popular in Slovakia as well, so that’s good enough for me. I’ll just make it the Hungarian way when I get there. This is truly a soup; it’s not thick like the standard goulash. I’ve read that this is often in made in a cast iron pot over a bonfire…I’m sure that takes the taste level over the top.
- 1.5 lbs of beef
- 1.5 lbs of potatoes
- butter for cooking
- one onion, diced
- one green bell pepper, diced
- one red bell pepper, diced
- one yellow bell pepper, diced
- one clove of garlic, minced
- one tomato
- ½ teaspoons Salt
- ½ teaspoons Ground Pepper
- ¼ teaspoons Caraway Seeds
- 4 Tablespoons Sweet Hungarian Paprika
- Pinch of red pepper
- Water to cover
- Melt butter in a pot and brown the beef
- Add onions and cook 5 minutes, or until softened
- Add the three sweet peppers and cook until softened
- Add spices and garlic and cook for another 5 minutes
- Add water to cover, cover and let simmer on low heat until the beef is soft (this will take a while – about an hour)
- Check the spices, adjust to taste
- Add potatoes and tomato, and continue cooking, covered, for another hour
- Serve with hearty bread, on a cold rainy day. Enjoy!
This is amazing stuff. My husband lost his mind when he first tasted it; he asked me in the very nicest way to please make this ALL OF THE TIME. The dumplings are easy and fantastic – they would be delicious even on their own. But you really, really want to make the complete dish; it’s rich, comforting, and so very satisfying.
- 1 cup flour
- 2 eggs (beaten)
- 4 potatoes (small, peeled and pureed)
- 1/2 teaspoon baking powder
- 1 tsp salt
- 1 lb bacon
- 1 package of feta cheese
- 3/4 of a pack of cream cheese
- 3-4 tbsp of milk
- 1 lb bacon
- Fry bacon until crisp. Crumble and set aside.
- Peel potatoes and puree them in a food processor.
- Add eggs, baking powder, salt and flour Make a dough that is not too tough but not too watery. You may use more or less flour or add a little bit of water if it is too tough. I was scared that my dough was too thin, but it turned out just fine.
- Boil water w 2 tbsp of salt. Drop in dough when water is at a full boil. I used a spaetzle maker to create the dumplings.
- When haluskzy are done they will float on top of the water. Strain and allow to drain for a minute or so.
- I was unable to find bryndza; from what I can tell, it’s not that common in the US. Instead, I used 1 package of Feta Cheese and 3/4 of a pack of cream cheese, and 3-4 tbsp of milk. Mix together in a medium bowl until smooth.
- In a large serving dish, place the drained halusky. Add the cheese, and top with the bacon. I mixed everything together after that – don’t know if that is authentic, but it was GOOD.
This has quickly become a favorite in our house; I make it at least once a week. You can mix up the recipe with any combination of citrus and fruit in season. In the summer, I made it with limes and plums. This is a simple and straight-forward dessert, not too sweet but full of flavor. It can be served warm, room temperature, or even cold (which I think is best!)
Adapted from a recipe at Taste My Plate.
- 1/2 cup softened butter
- 1/2 cup sugar
- 3 large eggs divided (room temperature)
- 1 tbsp lemon juice
- zest of two small to medium lemons
- 1/2 tsp salt
- pinch of cream tartar
- 1 cup all purpose flour
- 2 cups fresh fruit
1. Heat oven to 350 F with rack in center
2. Grease and flour a round cake or pie pan
3. In a medium size bowl cream together butter, sugar and yolk until light and fluffy.
Add lemon juice, lemon zest and salt. Mix well
4. In another medium bowl beat egg whites and cream of tartar until stiff
5. Alternately fold in egg whites and flour into the butter mixture
6. Spread batter into the baking pan and scatter fruit pieces over top, lightly pressing fruit into the batter
7. Bake for 30-40 minutes, or until toothpick comes out clean from the cake’s center