Hefty handmade drop noodles with creamy cheese and bacon.
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"I am convinced that the only way to truly live is to immerse yourself in the flavors of life." - Peter Bielik
Bryndzové halušky is a classic Slovak dish that consists of small potato dumplings served with bryndza cheese, bacon, and sometimes topped with sautéed onions. It's considered one of the national dishes of Slovakia and holds cultural significance in Slovak cuisine.
Bryndzové halušky has a long history that reflects the traditional way of life in Slovakia. Historically, it was a dish associated with shepherds and rural communities. The dish originated as a practical and hearty meal that could be prepared using simple, readily available ingredients like potatoes, cheese, and bacon. Shepherds, who spent long periods of time in the mountains with their flocks, needed sustenance that could be easily prepared over an open fire.
Bryndzové halušky is not only a culinary delight but also a symbol of Slovak identity and culture. It's often served at gatherings, celebrations, and festivals, and is considered a comfort food that evokes feelings of nostalgia and connection to Slovak traditions. The dish has become popular beyond Slovakia's borders and is frequently enjoyed by both locals and tourists as a way to experience authentic Slovak cuisine.
Overall, bryndzové halušky embodies the essence of Slovak culinary heritage, offering a taste of the country's history and traditions through its simple yet flavorful ingredients and preparation.
Bryndzove Halusky Recipe
Prep time 20 minutes | Cook time 20 minutes | Serves 4
Ingredients:
For the Halušky (potato drop dumplings):
500g potatoes (about 2 large potatoes)
200g all-purpose flour
1 egg
Salt
For the Bryndza Sauce:
200g bryndza cheese (can be substituted with feta cheese)
100g bacon, diced
2 tablespoons butter
Salt and pepper to taste
Instructions:
1. Prepare the Halušky:
Peel the potatoes and grate them using a coarse grater. Squeeze out any excess moisture from the grated potatoes.
In a mixing bowl, combine the grated potatoes, flour, egg, and a pinch of salt. Mix until you have a thick batter. It should be thicker than crepe batter, but not as thick as actual dough.
Bring a large pot of salted water to a boil.
Using a grater, colander or spaetzle maker, push the batter through the small holes of your apparatus into the boiling water to form dumplings. You can do this by gently sliding the batter off the spoon into the water, altough you might get dumplings that are larger than they should be. TIP: I used a grater, but make sure to use the large slicing side. These are free form dumplings, so test a couple different methods to find the best one for your kitchen.
Let the dumplings cook until they float to the surface. This usually takes a few minutes. Once they're floating, let them cook for an additional minute, then remove them with a slotted spoon and place them in a colander to drain.
2. Prepare the Bryndza Sauce:
In a skillet, melt the butter over medium heat. Add the diced bacon and sauté until crispy. Remove the bacon from the skillet and set it aside.
Crumble the bryndza cheese into the skillet. Stir and cook until the cheese is melted. If using feta cheese, you can add a small amount of milk or cream to help create a creamy sauce.
Season the sauce with salt and pepper to taste.
3. Combine Halušky and Bryndza Sauce:
In a large mixing bowl, combine the cooked halušky with the bryndza sauce. Gently mix until the dumplings are coated with the cheese sauce.
Serve the Bryndzové Halušky in individual plates or bowls.
Garnish with the crispy bacon pieces on top.
Enjoy your delicious homemade Bryndzové Halušky! This dish is a celebration of Slovak culinary heritage and is best enjoyed with family and friends.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
Central Europe
Czech Kulajda - A creamy mushroom soup
Hungarian Csirke Paprikash - A creamy paprika stew with chicken
Polish Pierogis - Rich stuffed dumplings served with bacon and onions
Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon
Eastern Europe
Belarussian Draniki - Crispy and crunchy potato pancakes
Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.
Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon
Finnish Lohikeitto - A light and creamy salmon soup
Latvian Auksta Zupa - A kefir and beet summer soup
Lithuanian Cepelinai - A potato dumpling with a rich meat filling
Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork
Russian Shuba - A unique salad of beets, herring, carrots, and potatoes
Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant
Ukrainian Borsch - A rustic beetroot stew with beef
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