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Bryndzove Halušky

Bryndzove Halušky with Chives and Bacon
So our summer vacation is coming to its end. Someone whose name starts with S took only two weeks off work, although he could have taken more, and tomorrow we’ve got to start packing our bags to go back to Riga. We’ve spent two wonderful weeks in Slovakia with Stano’s family and friends. I had expected a sunnier weather though; it’s been raining since the beginning of the week, so Ivanka could hardly play in the garden. Last week, she spent hours and hours in the garden playing, picking currants and learning to walk - something she’s deprived of in the city.

Trenčiancky hrad - the Trenčin Castle

Trenčiancky hrad - the Trenčin Castle

As always in Slovakia, I’ve been eating like crazy. Fruit, sweets, cakes, and megatons of delicious and fluffy multigrain-sprinkled bread. I’ve tried Žinčica - a fermented sheep milk drink that is left from making Bryndza cheese, and Parenica - rolls of mild string cheese, and Oštiepok - formed smoked sheep cheese that has been steeped in salted water. I’ve drunk fresh, full-fat milk that can be turned into creamy, rich home-made cottage cheese. And of course we’ve had Bryndzove Halušky by Stano’s Mom. Fianlly I had the time to take photos and to write down the recipe. Now I think it’s time to update our blog author info in the right sidebar of the site :)

Me by Krater - a mini lake of mineral water in Eastern Slovakia

Me by Krater - a mini lake of mineral water in Eastern Slovakia

Bryndzove Halušky is a staple of Slovak cuisine. That’s a food it might take you some time to get used to, because it’s very heavy. Halušky are small potato dumplings mixed with Bryndza cheese sauce and flavoured with bits of fried bacon. Something you need before a physically exhausting day in the field or on the farm. Halušky are traditionally served with Žinčica, Kefir or any other fermented milk drink.

To make Halušky, you will need a special perforated tool called Haluškaren. Now we’ve got one too, but before Stano has used a sheet of perforated cardboard that he had prepared himself :) Using some kind of a colander with large holes is a possible alternative.
Haluškaren - a perforated tool for making Halušky

 


Bryndzove Halušky

Ingredients
10 medium-large potatoes, peeled
1/2 cup wheat flour
2 eggs
2/3 tsp salt
250g Bryndza cheese
1 cup 10% cream
200g bacon
3 tbsp diced chives

Serves 6-8

 

Grate down the potatoes and mix them with eggs and salt. Add flour and mix until combined. Note that the batter should not be too loose: test by dropping a little batter into boiling water - it should not spread in the water.

Cut bacon into fine cubes and fry them until golden-brown and crispy.

In a mixing bowl, blend Bryndza cheese and cream (sour cream can be used instead as well).

In a large saucepan, bring to a boil about 3 liters salted water.

Pass the batter through a perforated tool into the boiling water and cook until they float to the surface.
Mix Bryndza and cream into cooked Halušky and stir until well-combined. Fold in fried bacon and chives.
Another option is to mix in the fat left from frying bacon and sprinkle remaining bacon on top of Halušky.
Bryndzove Halušky with Chives and Bacon
Slovak Bryndzove Halušky with Chives and Bacon

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Category: Slovak

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15 Responses

  1. Very unique and interesting dish

  2. Amanda says:

    cool! hope you had a great vacation!

  3. Katie says:

    Mmmmmm halushky! That looks so delicious. I miss this food.

  4. [...] Bryndzove Halušky – Russian Season: Russian and Eastern European … [...]

  5. Little Inbox says:

    Potato, cheese, bacon, oh, this is yummy!

  6. Sara says:

    I love Halusky, though I’m still trying to master. I’ve been trying to get better at the “scrape off a board” method I saw people doing in the Czech Republic. I have not tried the potato version (not that I’ve cracked the code on the flour and egg method). Just found your site, will be bookmarking as I used to live in the Czech Republic and generally love all things Eastern European! Spasibo/Dekuji!

  7. Betka says:

    Love this dish, and love that you included a pic of Trencin in your post. I spend my whole summers there (seems like we were there at the same time this year), and love this food. I just wish it were possible to buy bryndza in the states.
    One thing I do in addition to what your recipe says, is rinse the halusky in hot water after cooking them, to remove some of the starch. it keeps them from sticking as much. …just a thought!
    dobru chut!

  8. Katka says:

    Halusky are the best, even though I can imagine that they do not seem extremely appealing to foreigners. My husband (American) tried them this summer for the first time and wasn’t too impressed :D
    As to the method, similarly as Sara mentions, they can be done by scrapping them of the board into boiling water - you put the dough on a smaller board and throw them into water with fork. My grandma and mum do them this way and you get the softest halusky using this way, so yummy!
    Now I really crave halusky, heeelp :)

  9. [...] New Blog to Report for Real Russian Recipes Posted on June 27, 2012 by TammyeHoney Bryndzove Halušky [...]

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  11. Kiki says:

    Actually, you dont need haluškaren to make dumplings. Halušky could also be “thrown” and many people believe that haluškaren is used just for hungarian recipe (without potatos, smaller and softer). This belief of course may vary from region to region.

    Thrown halušky are more oblong in shape and pleople who manage this skill are acknowledged. Our mothers and grand mothers can “hadzat halusky” (throw the dumplings) in very high BPM, but in restaurants using haluskaren is easier for great amount of food.

    For throwing dumplings you use little wooden board (the same you cut vegetable) which you hold in one hand resting the end of the board in the edge of the pot over the boiling watter. with the other hand you cut the small peaces of dough which are falling directy to the pot. The smaller amount of dough is on on the board more energy you need to throw the peace into the pot. You have to heat the knife in boiling watter after every few peaces otherwise the dough would bound to the knife. Firstly it seems impossible but in time your skill will improve.

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