Slovak Recipes

Christmas Eve Soup (Stedrovecerna Polievka)

My dad came from Katlovce where the family looked forward to this soup every year. These days we look forward to the first Christmas Eve when some unsuspecting new in-law is served this soup. They are usually quite surprised by a prune staring back at them from a sea of sauerkraut and mushrooms!

Empty sauerkraut into soup kettle and add 2 1/2 cans of water (using the sauerkraut can). Simmer for 1 1/2 hours. Add mushroons (don't drain can) and prunes. While this mixture is cooking, prepare the zapraska (the French call it "roux"). Mix flour and butter and fry in a skillet until a light brown. Add 3/4 cup water, beat until smooth, then mix with soup. Season to taste. Scoop sour cream into individual bowls when serving. [Source: Mike Chinoransky]

Dumplings With Feta Cheese (Bryndzove Halusky)

Grate the peeled raw potatoes, mix with flour and add a little water if necessary. Add salt to taste. Halusky are formed with a knife or a teaspoon on a wooden plate washed with cold water and thrown into bubbling salted water. Boil a little. When they float to the surface take them out, rinse with water and mix with feta cheese. Serve with bacon cut up into small pieces and mix with feta cheese. Fry in butter. Bon apetit. To make bryndza from the feta cheese: wash the feta with water, grate and mix with butter to bryndza consistence.

Source: Slovak Heritage and Cultural Society of British Columbia

Kolacky (Rich Cold Dough Cakes)

Dissolve yeast in lukewarm milk. In large bowl, sift baking powder and flour then add butter and crisco and "work like dough." Add sour cream, beaten egg yolks and then milk with yeast. Work dough thoroughly and place in refrigerator overnight. Take small portion and roll on sugar. Cut in 3-inch squares and place filling (nut, apricot or poppy-seed) in center. Can make into small rolls or fold corners into middle. Brush tops with beaten egg whites and bake for 15 minutes at 325 F (do not grease cookie sheet).

Fillings (Nut and Poppy-Seed):

Mix all ingredients well in bowl

*Can also make into large rolls. Instead of cutting squares, roll dough out flat (about 1/4" thick) and spread desired filling on top (be generous). Then roll from one end and bake at 350 F approximately 50 minutes. [Source: Dennis Melko]


Sift flour, sugar and salt in bowl. Work butter into flour. Beat egg yolks well. Pour into mixture. Add sour cream and wine or beer. Mix until well blended. Turn out on floured board and knead until smooth. Divided into 2 or 3 pieces. Roll very thin. Cut into about 5-inch diamond shaped pieces (at this point, you could also make a 2-inch slit lengthwise in the diamond and pull one end through- just to make them fancier...) Fry in very hot deep fat (or crisco or other oil) for about 1 to 2 minutes or until golden brown. When cool, dust with powdered sugar. [Source: Dennis Melko]

Mushroom Soup (Hubova Polievka)

Soak dry mushrooms in small bowl for 1/2 hour in warm water, making sure all are covered. Drain and save water. Chop mushrooms on board (not too small in size). Put sauerkraut in large pot with 1/2 gallon water and add all ingredients (EXCEPT flour, butter and onion - these are to make what is called "za praska" to be added later) and boil for one hour (keep pot covered).

Fry stick of butter in pan until just brown. Add 3/4 cup flour and brown again (don't burn and don't leave it whitish). When almost brown, add onion and brown again. When onions are almost brown, add water saved from the soaking of the mushrooms (only 1/2 cup of this water and not the residue). Mix out lumps and add to pot only after pot has boiled for one hour. Cook for 1/2 to 1 hours more while stirring occasionally and make sure all garlic cloves are crushed. [Source: Dennis Melko]

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