Halušky are the undisputed winner among the most popular dishes in Slovak national cuisine and rightfully so. Besides being easy to prepare and incredibly tasty, they’re also budget-friendly. So, how do you make halušky? Let’s find out!
This is one invitation no Slovak will turn down
Halušky are the perfect excuse to invite your Slovak friends or colleagues over and enjoy this simple, down-to-earth dish together. But fair warning we suggest a trial run first, maybe on your own family. After all, halušky are Slovakia’s national treasure, and your Slovak guests will likely have high expectations.
Luckily, the recipe is truly simple. Stick to it, and there’s almost nothing you can mess up. On the contrary you might just strengthen the already warm ties between our two brotherly nations.
Ingredients for 4 servings
- 150 g smoked bacon (skin removed)
- 100 g English-style bacon (or streaky bacon)
- 500 g peeled potatoes (type B – all-purpose)
- Salt to taste
- 1 small egg
- 200 g semi-coarse flour (or all-purpose as a substitute)
- 250 g bryndza (Slovak sheep cheese)
- 1–2 tablespoons sour cream
- Chives for garnish
Instructions:
- Prepare the bacon:
Dice the smoked and English-style bacon into small cubes. Place them in a pan and fry slowly over medium heat until golden and crispy. Stir occasionally to ensure even browning. - Grate the potatoes:
Peel the potatoes and grate them finely ideally into a bowl of cold water. Why? It helps the dumplings keep a lighter color. Once grated, strain them through a fine sieve, squeeze out any excess water, and transfer the potato pulp to a clean bowl. - Make the dough:
Add salt, then mix in the egg and flour. Add the flour gradually the amount will affect the consistency. The dough should be smooth enough to push through a halušky maker or colander, but thick enough not to run through the holes. - Cook the halušky:
Place the bryndza in a clean bowl (if it’s too firm, mix in a bit of sour cream to soften it).
Press the dough through a halušky maker or colander into boiling salted water. Cook the dumplings until they float to the surface. Scoop them out with a slotted spoon and transfer directly into the bowl with bryndza so it melts and coats the dumplings. Gently mix. - Serve:
Divide the halušky onto plates, top with the crispy bacon, and garnish with freshly chopped chives. - Enjoy warm ideally with friends who appreciate true Slovak comfort food!
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We probably don’t need to remind you that with eStravenka, shopping for ingredients is far more cost-effective than paying with cash. You can check your balance anytime in the Můj Up app, where you’ll also find plenty of extra features and little surprises we’ve prepared just for you
