Slovak Foods Recipes

This is the Czech national dish.  I had it many times in Slovakia as well. As the name indicates, there are three main components to this dish: (1) Vepřo - Roast Pork, (2) Knedlo - Dumpling, and (3) Zelo - Cabbage.  There are many variations to this, but you usually need the following for 4 people: 1 pork roast (traditionally a pork loin joint, but I use a leaner pork sirloin tip roast plus a smoked hock for flavor) 3-4 Tbsp. caraway seeds 2 yellow onions 3 cloves garlic 2 Tbsp. butter Salt and Pepper (have a decent amount on hand) 1 Tbsp. vegetable or canola oil 16 oz. sauerkraut 2 tsp. powdered sugar 3 Tbsp. dry yeast (not a typo, that's really how much yeast you need) 3 cups flour 1 egg 1/2-2/3 cup breadcrumbs (or two dinner rolls) Procedure: Set roast out to thaw for 8-12 hours if frozen Begin preparing roast as outlined in Part I, leave in slow cooker Prepare dough in Part II and leave to rise Prepare cabbage in Part III and leave to simmer Start heating water to boi...

This one is a quick and easy go-to side dish for picnics, barbecues, potlucks, and any dish that might have a heavy taste and needs a palate cleanser. Many dishes would fit under the title "Slovak Salad," but this one is easy and versatile. I was frequently served this dish with Rezen (Czech/Slovak schnitzel) and Halusky . Think of it as a fresh salad with a pickled flavor. You will need (for 4 servings): 2 cucumbers 2 medium tomatoes (any kind will do, the fresher the better) 1/2 white or yellow onion 1/2 - 1 cup white vinegar 2 tsp. garlic salt 1/2 tsp. ground black pepper Procedure: Grate cucumbers on a normal grater (peeling beforehand is optional) Finely grate onion and add to cucumber Dice tomatoes (1/2-inch cubes at largest) and add to mixS Add vinegar, garlic salt, and black pepper Stir, cover, and refrigerate before serving.  Best when eaten within 4 hours of preparation.

What better way to start a Slovak cooking blog than with the most iconic (and arguably most delicious) Slovak dish? Bryndzové Halušky literally means "Potato Dumplings with Bryndza (soft sheep cheese)." For those who have struggled to find bryndza or a proper substitute in the United States, search no more. There are three main components to this dish; Potato Dumplings, Bryndza Cheese, and Bacon. I will first give an overview of the ingredients and process, then give plenty of options and guidance for each part of the dish to accommodate many cooking styles and tastes. You will need (assuming 4 people): Dumplings: 4-6 potatoes (Russet is nice but any kind will do) 2 eggs 1/2 cup milk 2-4 cups all-purpose flour lots of boiling water in a big pan Cheese: 4-7 oz. fresh goat cheese 6-8 oz. quark cheese 1/2 cup milk (optional) 1 pound double-smoked bacon Serve with: salt and pepper sour cream (8 oz. should be more than plenty) sparkling water, diet soda (regular has strange taste ...