Bryndzové Halusky • The blonde abroad


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Kate Douglas is here today bringing the Slovak national dish to the "Recipes World" series!

Bryndzové halušky is a dish of small potato buns (halušky) with “bryndza” (Slovak sheep cheese) and is the best food.

My grandparents immigrated to the United States from a village in Eastern Slovakia, and my grandmother did this for her family every Friday. Now my mom and I do it using her recipe.

It can be consumed as the main dish or, in smaller portions, as a side dish. However, my family always eats it alone as it is VERY full. as my grandmother would say – it's meant to keep you going for a whole day!

Dough is the hardest part of this dish, but once you understand the consistency, I promise it's quick and easy to make!

Here's a recipe for how to make Bryndzové Halusky Slovak at home!

Slovakia

Cultural context

Bryndzové halušky is the national dish of Slovakia! In some areas where sheep were scarce and only cows were kept, halušky is made with cottage cheese and not bryndza (sheep's cheese).

We do not have Slovak bryndza in the United States, so our family makes a bryndza substitute using crumbled feta cheese and sour cream, which tastes similar.

Often, bryndzové halušky is supplemented with thick bacon or sausage, but as a vegetarian, I leave the meat out and this is the version I share with you.

So put on some traditional Slovak music Fujara and let's get started!

Components

It makes 4 servings

  • 4 medium / large red potatoes or 2 large Russet potatoes
  • 2 cups flour
  • 1 teaspoon salt (plus a pinch to salt the water)
  • 1 tablespoon butter (optional)

For the bryndza substitute:

  • 6 ounces (about a cup) of feta cheese
  • About 5 tablespoons of sour cream

bryndzove halusky Slovakia

The dough is ready when the spoon can stand on the dough and fall slowly to the side.

Recipe + Preparation

  1. Prepare the bryndza substitute: Separate any larger crushed slices with a knife to make it smaller. Combine the feta and sour cream and mix well. Allow the mixture to sit and come to room temperature while you prepare the hallouki.
  2. For halusky: Bring a large pot of boiling water to a boil and add a pinch of salt. While the water is heating, wash and peel the potatoes.
  3. Grate the potatoes well in a large bowl. This can be done by hand, using a good food grater, or by placing the peeled and chopped potatoes in a food processor and processing until cleaned. Carefully discard any excess water from the grated potatoes.
  4. Stir in the salt and gradually add the flour, stirring well. Great: Slowly mix the flour to make sure you don't add too much, as the amount required will vary depending on the size of the potato. You can't use all the flour or you may need a little more. The dough is ready when the spoon can stand on the dough and fall slowly to the side.
  5. Place a piece of dough on a wooden cutting board. Using a small knife, cut and "roll" the dough into boiling water, making sure to keep the pieces relatively small and similar in size. The dough drops should remain together in boiling water and not dissolve. If they break, add more flour to the dough to thicken.
  6. When the halušky climbs to the top, use a slotted spoon to remove it and place it in a strainer. Repeat this process with portions of the dough, so as not to leave the cooked dough in boiling water for a long time.
  7. Give pastry pasta a quick rinse in a hot water strainer to remove excess starch.

8. Pour the water from the pot and transfer the gravel back to the pot. Mix the butter to cover the halušky (optional).

9. Carefully mix the bryndza / substitute, evenly overlapping the halušky. Serve hot.

Tips and tricks

Work WRINKLES when peeling and grate the potatoes to avoid coffee. I recommend pouring water over the grated potatoes as you go and stir the flour in a little while to prevent the excess dough from turning too black as you work to peel and grate the potatoes.

My family prefers to use red potatoes as they seem to be less starchy and not as sticky as the Russians, but both will work.

In Slovakia, most people use a halušky manufacturer called "haluškár" that looks like a pan with holes in the bottom. The dough is placed in the haluškár and poured through the holes in the boiling water. This keeps the halogen uniform in size and shape.

A spaetzle maker could be used for a similar effect, but I like to throw the dough the way my grandmother did.

A variation of this dish, called Strapačky s kapustou, which my family also enjoys, can be made with sauerkraut (can of a 28 ounce spoon) and not cheese as follows:

Rinse and drain the sauerkraut. Melt 4 tablespoons butter in a saucepan. Add a medium-sized onion to cubes, cook for about 3 minutes until translucent. Add the sauerkraut and a teaspoon of sugar. Mix well and cook until lightly browned. Mix the prepared cabbage mixture with the prepared pasta gravel. Serve hot.

Final thoughts

This recipe evokes warm feelings of family and tradition. On a recent trip to Slovakia with my mom, we enjoyed many nights of dinner in hot flashes, enjoying this dish along with other traditional Slovak meals.

One thing is for sure, this is cooking with love! Dobrú chut »!

(If you were to add bacon or fake meat cover – there is a photo report above!)

Want to find other delicious foods from around the world to make? Checkout these recipes!