ZŠ Jana Amosa Komenského, Sereď, Slovakia€¦ · Web viewZŠ Jana Amosa Komenského, Sereď, Slovakia. IT´S ME, THE STAR. S– share traditional dishes. Comenius – multilateral

ZŠ Jana Amosa Komenského, Sereď, Slovakia

IT´S ME, THE STARS– share traditional

dishesComenius – multilateral project

The pupils in the picture participated in the National Dish Contest and created paper projects, power point projects, videos and bookmarks with recipes that are on the display in the School´s Comenius Room and some of them were delivered as a gift to partner schools. The following recipes are samples of the best pupils´ works.

Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky školy Mgr. Karin Žigovej a Komisia nezodpovedá za akékoľvek použitie informácií obsiahnutých v tejto publikácii.

Pupils chose various recipes for festive opportunities even for every day. Here is just a small part of them. We put them into electronic form for all the partner schools. Some of the recipes show cultural similarities with the neighbouring countries like Poland or Hungary, Czech Republic or Austria and some of them are quite unique.We hope you will enjoy all of them.



Traditional Slovak DishesThe first three dishes were chosen by project team and pupils and parents that participated on their preparation.

Garlic soup:

8 large potatoesa bit of salta bit of peppera bit of caraway1-2 cloves of garlic2 eggsa bit of vegeta stock powdera bit of marjoransome grated cheese

Peel the potatoes and cut them into small piecesClean a bulb of garlic and grate itPut the potatoes into 3 and half liter of waterBoil the potatoes with a dash of carawayAdd pepper into soupBeat two eggs in a small bowl and pour them into the soupFinally add a bit of vegeta stock powderServe with grated cheese on the top

Potato cakes:

some potatoessome whole meal floura bit of salta bit of marjoran


a bit of black peppersome apples 1 onion1 bulb of garlic3eggssome oil

Peel the potatoes and applesGrate themAdd salt, add spiceBeat eggsMix them together, add flourPut small piece of mixture on the frying panFry cakes until they are brown

Cup Gingerbread Cake

two and half cups of flour1 and half cup of sugar powder1 cup of milka half cup of oil2 eggs2 spoons of jam or marmeladea bit of rum1 teaspoon of baking soda1 teaspoon of cinnamon2 teaspoons of cocoa

Mix together all the ingredients in a big bowl to prepare the battterPour the batter in the baking trayBake it approximately for 40 minutesCover the cake with jam.Add whipped cream and chocolate


The most famous dish in Slovakia

Halušky, similar to Gnocchi, is the most famous dish of Slovakia and part of Slovakia’s culture. It is made of elementary ingredients and it is very quick and simple to prepare. This recipe is generally considered to be the most traditional and typical dish of Slovakia and the most pupils chose this recipe.

Sheep cheese gnocchi ( Bryndzové Halušky)

The most popular dish is traditional bryndzové halušky. Sheep cheese gives a unique flavor to the meal on itself, but it is even more tasty with small pieces of bacon greaves and chives or dill. Usually served with a glass of sour milk called žinčica.

Recipe

Preparation time: 30 minutes

Ingredients:

Potatoes – 3 pieces Flour – 5 tablespoons (tbsp) Egg – 1 piece Bacon Bryndza (Slovak Sheep Cheese) Salt

Instructions:

1. First peel potatoes and shred them. 2. Add egg and flour. You need to make dough that is not watery but also not tough. If it

happens to be too watery, add more flour; if it is too tough, add some water. Add 1 tbsp of salt.

3. Boil water with 2 tbsp of salt (the water has to boil all the time during the preparation). 4. Toss pieces about 2,5 cm (an inch) long into the boiled water, using kitchen knife and

cutting board. 5. Cook them for few minutes until they float on the water level. Take them out with a

strainer and halušky are ready. 6. Cut bacon into small pieces and fry them. 7. Put bryndza on top of halušky and heat them together. It is very difficult or many

times impossible to buy bryndza outside Slovakia, but you can use other cheese instead, for example feta cheese mixed with cream cheese and milk).

8. Put the fried bacon on the top of halušky (with a bit of grease) before serving.


Celebratory Dishes Traditional Christmas Meal

Cabbage or Sauerkraut Soup (Kapustnica)

Kapustnica (cabbage soup) is a Slovak thick soup traditionally prepared at the end of the year – for Christmas and New Years Eve.

Kapustnica can be prepared in a lot of ways (ingredients, length of cooking, etc.), it differs from region to region. In some regions, Kapustnica may contain smoked meat, sausages and mushrooms, in some regions it is much simpler soup. Those prepared for special holidays are also different. For example, Vianočná Kapustnica (Christmas Cabbage Soup) is cooked without meat, it is thickened with white plain halušky, cream and potatoes.

Recipe

Preparation time: 1 hour

Ingredients:

Sauerkraut – 0,5 kg Pork – 0,5 kg Dried mushrooms Sausage – 1 piece Onion – 2 small pieces Garlic – 2 cloves Sour Cream – 1 cup Clove, nutmeg, caraway, bay leaf, black pepper, paprika, red pepper

Instructions:

1. Put sauerkraut with a liter of water to a large pot. 2. Turn 2 cloves of garlic into a paste and add it to the sauerkraut. 3. Add black pepper, caraway seeds, cloves and nutmeg, dried mushrooms, 2 bay leaves

and onions. 4. Cut pork into small pieces and add it to the rest of used ingredients. 5. Sometimes more water is needed. Add it if necessary and let it cook for 20 minutes. 6. While cooking, cut the sausage into small pieces (Hungarian sausage is a good choice)

and add it after the mentioned 20 minutes of cooking. 7. Add red pepper and paprika, cover the pot and simmer for approximately 30 minutes. 8. Typically, the soup is served with sour cream added after cooking, but it is up on you,

how you like it.


Fried Fish ( Vyprážaná ryba)

Fried Fish is part of the Christmas Dinner in most of Slovak families. It is easy to prepare and very tasty. It is served with potato salad which recipe is just below this one.

Recipe


Ingredients:

Fish fillet Eggs – 2-3 pieces Flour – 4-5 tablespoons (tbsp) Bread crumbs – 4-5 tbsp Oil

Instructions:

1. First of all, rinse the fish fillet under running water and dry it using paper towel. 2. Prepare three bowls in a row. One bowl of flour, another bowl of eggs (well mixed)

and a bowl of bread crumbs. 3. Coat the fillets in flour first, than in eggs, and finally in bread crumbs. 4. Put the fillets into the healed oil and fry it (both sides). It takes only a few minutes.

Potato Salad ( Zemiakový šalát)

Potato salad is usually served at Christmas Dinner as a sidedish for the fried fish.

Recipe

Preparation time: 1 hour preparation + few hours of sit in the fridge

Ingredients:

Potatoes – 4-5 bigger pieces Onion – a half Sweet peas – medium can Carrots – 3 peaces Eggs – 2 pieces Mayonnaise – 6-7 tablespoons (tbsp) Salt, black pepper, paprika

Instructions:

1. Boil unpeeled potatoes and peeled carrots in salted water in separated pots.


2. Also, boil 2 eggs. 3. Cut half on the onion, pickles and carrots that are soft already into small cubes;

combine them in a separate pot. 4. When the potatoes are almost done (soft outside with a slightly hard core in the

middle), take them out, peel and slice them and finally add them to the pot full of vegetables.

5. It is time to add the mayonnaise now. 6. Last ingredients are eggs; mix them into the salad. 7. For even better taste use salt and black pepper. 8. Leave it in the fridge for a couple of hours before serving.

Traditional Easter MealEaster Cake/Bread (Paska)

The name came from Jewish feast called pesach and from the greek version of the word – pascha, which states for celebrating the resurrection of Jesus Christ.

White cake Paska is baked on Holy Saturday and Easter Sunday mornings and worn together with eggs, ham, sausages, cheese and other foods to sanctify the in the church. Preparation and consumption of Paska had a popular ritual nature – its size and successful baking symbolized good future. It is a tradition of Eastern Slovaks.

Recipe

Preparation time: 2,5 hours

Ingredients:

Butter or margarine – 350 g Granulated sugar – 1,5 cup Eggs – 4 pieces Flour – 12 cups Raisins Salt – 1 tablespoon (tbsp) Milk – 1 liter Yeast – 2 packages

Instructions:

1. Heal the milk to lukewarm, add 2 tbsp of sugar and quarter cup of milk to yeast and put it sidelong.

2. Put 1 cup of sugar and 250 g of butter into a big mixing bowl and mix them until their consistence is creamy. Add eggs, flour, salt, remaining warm milk and raised yeast mixture.


3. Knead it (if necessary add more flour by small amounts), dough should leave sides of the bowl not sticking to hands, if it does so, there is enough flour.

4. Add 100 g of melted butter and mix it until it is totally absorbed and add also raisins. Let it rise in a warm place until it gets double its size.

5. Shape it into loaves (or rounds) and put it into a greased baking pan; let it rise for half an hour.

6. Bake it at 350 degrees of Celsius for 45 minutes until it gets nicely brown (sometimes it takes more). Later brush the loaves with egg, so it gets a shiny glossy surface.

Easter Cheese ( Veľkonočný syr/hrudka)

Traditional Slovak Easter Cheese is usually served on Easter Sunday, with baked ham and beet horseradish or on sandwiches, but it can make a lovely complement to any Easter dish.

Recipe


Ingredients:

Eggs – 12 pieces Milk – 4 cups Sugar – 1 cup Vanilla extract – 1 tablespoon Ground nutmeg

Instructions:

1. Mix the eggs using electric mixer; when they are well mixed, put them into a double boiler.

2. Add milk, sugar, vanilla extract and nutmeg. Simmer for 30 minutes (be careful with scorching, constantly stir the bottom of the pan).

3. The concoction should look just like cooked scrambled eggs; if it does so, pour it into a cheesecloth-lined colander. Gather the ends of the cheesecloth and pull them together.

4. After the cheese forms into a ball, tie it tightly. Let it hang (from the faucet or over a bowl) for 1-2 hours.

5. Place on a cooling rack set over a pan or bowl. Set a heavy object on the top to press out the liquid. Press for about 2 hours. Put the cheese info the fridge for several hours before slicing and serving.


SoupsLentil Soup( Šošovicová polievka)

Recipe


Ingredients:

Soaked lentils – 1 cup Onions – 2 medium pieces Root vegetables – 200 grams Smoked ham – 50 grams Ground red paprika Marjoram, parsley, soup seasoning (Vegeta)

Instructions:

1. Cut one of the onions into small cubes and fry it in hot oil. 2. Drop some flour on the top of it and add also some water. Stir all of it and add pre-

soaked lentils. 3. Let it simmer for a while; while cooking, clean the vegetables, cut them into small

pieces. Add it to the soup with whole onion and bacon. 4. Add salt and the rest of spices and cook it until vegetables are soft. 5. Next add parsley, soup seasoning (according to your taste) and marjoram. 6. Len the soup boil and after cool it down. Take out the whole piece of onion before

serving.

Bean soup ( Fazuľová polievka)

Recipe


Ingredients:

White beans – 150 grams Flour – 1 tablespoon (tbsp) Carrot – 1 piece Parsley – 1 piece Peas – 50 grams Cream of wheat – 50 grams Garlic – 1 clove Marjoram Onion – 1 medium piece Ground red paprika

Instructions:Tento projekt bol financovaný s podporou Európskej Komisie.Táto publikácia reprezentuje výlučne názor autora – koordinátorky školy Mgr. Karin Žigovej a Komisia nezodpovedá za akékoľvek použitie informácií obsiahnutých v tejto publikácii.

1. Soak the beans for several hours before cooking. 2. Put them into a pot and add 4 cups of water, salt and simmer until the beans are semi-

soft. 3. Cut the onion into very small cubes and fry them in some oil; add flour keep frying

until it is cooked. To make a thick mixture, add some water and put it into the soup. 4. Add also small pieces of vegetables, crushed garlic, peas, parsley, cream of wheat,

salt, and paprika. Last is marjoram.

Bouillon ( Vývar hovädzí)

Recipe


Ingredients:

Beef – 0,5 kg Onions – 2 medium pieces Carrots – 4 pieces Parsley – 2 pieces Celery – half of a medium piece Kohlrabi – half of medium piece Leek – half of medium piece Kale – quarter of medium piece Whole black peppercorn – 10 pieces Salt – 3 tablespoons

Instructions:

1. Cut the vegetables into cubes and put them into a pot full with cold water. Do not cut the onion.

2. Put the beef, salt and black peppercorns into the pot as well. 3. Cook it on the highest temperature until the pot starts to hissing, then switch the heat

to the middle and cook it for another 45 minutes. 4. The soup is served with thin noodles.

Cookies, Desserts and CakesBread pie ( Žemľovka)

Žemľovka is a sweet pudding made from apples and white bread steeped in sweetened milk or eggs. Instead of apples, pears can be used, too.

Recipe



Ingredients:

Milk – 2 cups Butter – 1 cup Sugar – 2/3 cup (can be brown sugar) Eggs – 3 pieces Cinnamon – 2 teaspoons (tsp) Vanilla extract – 1 tsp Bread Raisins – half of cup Apples Nutmeg

Instructions:

1. Heat up the milk in a medium saucepan. Add butter and stir it until butter is melted; cool it down to lukewarm.

2. Put the eggs, sugar, nutmeg, vanilla and cinnamon into a separate bowl and beat it (the best is using electric mixer on a medium speed level).

3. Mix the two concoctions together. 4. Torn the bread and place it in a lightly greased casserole. 5. Sprinkle the raisins, add shredded or sliced apples and pour batter to the top. 6. Bake it at 180 degrees of Celsius for approximately 20 minutes (untill the cake has a

gold-brown top).

Pound Cake or two colour oil cake ( Bábovka)

Recipe


Ingredients:

Eggs – 5 pieces Powdered sugar – 250 g Flour – 250 g Oil – 150 ml Baking powder – 2 tablespoons (tbsp) Vanilla – half tbsp Cocoa powder – 1 tbsp Butter

Instructions:

1. Separate whites and yolks of the eggs. 2. Preheat your oven up to 350 degrees. 3. Put sugar into yolks and mix them up. While mixing, slowly add oil and hot water

(150 ml). Also mix in flour and baking powder.


4. Put egg whites in a separate bowl and using electric mixer mix them until they expand 4 times, after they are ready, add them to concoction also with vanilla and mix them (by hand this time).

5. Pour half of the concoction into greased pan; add cocoa to the other half, mix it and pour on the top of the first half. Do not mix them together.

6. Let it baking for 45 minutes (sometimes a bit longer). 7. Sprinkle the top of the finished cake with powdered sugar; you can also add some

raisins, nuts or pour chocolate.

Slovak Pancakes ( Palacinky)

Slovak pancakes are pretty much the same as pancakes in other countries, but usually in Slovakia the pancakes are more thin – less dough, more ingredients like curd, jam or chocolate.

Recipe


Ingredients:

Eggs – 4 pieces Flour – 3 cups Salt – half of tablespoon Sugar – half cup Milk – 1,5 liter

Instructions:

1. Start with eggs – beat them very well. 2. Add sugar, salt and 1 cup of milk and also beat it very well (use mixer). 3. Add also flour (gradually) and the remaining milk. Again, beat it until it gets very

smooth. 4. Heat oil in a skillet and put approximately 2 tbsp of the mixture inside of the skillet.

Brown both sides. 5. Filling can be hot chocolate, jam, sweet curd, even vegetables with some cheese, etc.

Nut roll ( Štrúdla)

Slovak nut roll can be prepared for holidays, but Slovaks use to bake it for a dessert even on regular days.

Recipe

Preparation time: 1,5 hour

Ingredients for the nut filling:

Milk – 2 cups


Sugar – 2 cups Vanilla Sugar – half of a cup Shredded Nuts – 2 cups Breadcrumbs – half of a cup Lemon peal – half of a cup Rum

Instructions for the nut filling:

1. Warm up the milk with sugar. 2. Add the ingredients (lemon peal and rum at the end) and mix them.

Ingredients for the cake:

Milk – 2 cups Butter Sugar – 1 cup Eggs – 2 pieces Salt – 1 tablespoon Flour – 8-9 cups Yeast

Instructions for the cake:

1. Put the yeast, 1 cup of flour, warmed milk and 1 tsp of sugar into a small bowl. Mix it very well and leave it aside for a while.

2. Mix butter and sugar to a cream in separate bigger bowl; add eggs and mix it very well.

3. When the yeast concoction is spongy, add the other mix to it together with flour and stir it until it gets smooth.

4. Let it rise until it doubles its size. 5. Divide it into 8 equal parts, roll them into 1/4 inch, fill up with nut filling and roll like

a jelly roll. 6. Grease a cookie sheet and place the rolls on it. Let it rise a bit before baking. 7. Bake it at 350 degrees of Celsius until they get brown. 8. Before serving, sift powdered sugar.

Steamed Buns ( Parené buchty)

Recipe


Ingredients:

Milk – 1 cup Flour – 450 grams Egg – 1 piece Jam – 350 grams (plum, strawberry, etc. anything you like) Yeast – 25 grams


Sugar – 2 tablespoons (tbsp) Salt Vegetable oil – 1-2 tbsp

Instructions:

1. Heat up the milk (to a bit warmer than room temperature) and melt the yeast in the half of it.

2. Add the egg, sugar, salt and the rest of the milk. Beat it with electric mixer and knead it by hand a bit.

3. Cover the dough and leave for 30–40 minutes (until it rises to double size). 4. Roll it out to 7 mm thick and cut into 24 square pieces. Put teaspoon of jam to each

piece. 5. Next seal the buchtas by folding them as envelopes and put them on a flour-sprinkled

surface. 6. Boil 2 cups of water in saucepan and place the steamer over the boiling water. Brush

the steamer with a bit of vegetable oil, so it will not stick to it. 7. Put a few buchtas to the steamer, but don’t forget to leave some space between them

as they will grow during cooking. 8. Keep the water boiling and cook them for 20 minutes. 9. Serve them with melted butter and chocolate or poppy on top, or other type of sauce,

dressing, etc. according to your taste.

Fried Cheese with French Fries( Vyprážaný syr a hranolky)

Very popular Slovak dish is fried cheese mostly served with french fries and tartare sauce (Tatárska omáčka). You can sometimes get the fried cheese in sandwich too, especially in street food vendors (it looks similar to hamburger, but there is a fried cheese instead of meat).

Recipe


Ingredients:

Cheese – 1 slice per person Eggs – 2-3 pieces Flour – 4-5 tablespoons (tbsp) Bread crumbs – 4-5 tbsp Oil, salt Potatoes – 3-4 pieces

Instructions:

1. Usually it takes longer to cook the French Fries, so start with them. Cut them into slices and fry in hot oil.

2. Heat up more oil in different pan and prepare the cheese.


3. Prepare three bowls in a row. One bowl of flour, bowl of eggs (well mixed) and a bowl of bread crumbs.

4. Coat the cheese in flour first, than in eggs, and finally in bread crumbs. 5. Put the cheese into the healed oil; fry it (first half will take about 2 minutes, after

flipping less than a minute). 6. By the time cheese is ready you should have fries ready too so you can serve them

immediately. Sometimes it comes with vegetables (slices of tomatoes and cucumber for example) and tartar sauce.

Other Food on Slovak TablesPumpkin poridge ( Tekvicový prívarok)

Prívarok is typical Slovak dish, similar to soups in its consistency, but a bit denser. It has many tastes, depending on your choice – pumpkin, lentil, bean, potato, etc. It is very easy to prepare and does not take a lot of time.

Recipe


Ingredients:

Pumpkin – 1 kg Flour – 50 grams Onion – 1 medium piece Sweet cream – 3 dcl Oil – 50 grams Vinegar – 2 tablespoons (tbsp) Red peppers – 1 teaspoon (tsp) Sugar – 1 tsp Dill Salt

Instructions:

1. Start with frying small pieces of onion, add salt and red pepper. 2. Scrape the pumpkin; add it to the fried onion with peppers. 3. Simmer it until the pumpkin is soft. Sometimes it is necessary to add a little bit of

water to make sure that the mixture does not burn. 4. Next mix the cream with flour and dill and add it to the mixture. Cook it until it boils. 5. Add the vinegar, sugar and salt to achieve sweet-and-sour taste.

Bean Poridge ( Fazuľový prívarok)

Recipe



Ingredients:

Dry beans – 300 grams Flour – 2 tablespoons (tbsp) Milk – 1 dl Bay leaves – 1–2 pieces Black pepper – 5 pieces Salt Sugar Vinegar

Instructions:

1. Dip the beans into the water one day before cooking. 2. Cook the pre-dipped beans, bay leafs and pepper until it is soft. 3. Add water in which the beans were dipped; it should be 2-3 cm above the beans. 4. Stir the flour and milk separately, add salt and add it to beans. 5. Simmer it for a while until it is denser. 6. Leave it for a while and add sugar and vinegar according to your taste. 7. Serve it with roasted meat, sausage and bread.

Lentil Poridge ( Šošovicový prívarok)

Recipe


Ingredients:

Lentils Bay leaf – 1 piece Black pepper – 5 pieces Salt Milk Sugar Oil – 2 tablespoons (tbsp) Flour – 3 tbsp Vinegar

Instructions:

1. Cook the lentils together with bay leaf, black pepper and salt until it is soft. 2. Stir the oil, flour and milk separately; and add it to lentils and cook a bit until it gets

dense. 3. Add sugar and salt to get sweet-and-sour taste. 4. Serve with baked sausage, other meat, fried egg or bread.

Dumplings (Knedle)


Dumplings are usually served with meat and vegetables or sauce (see Sviečková or Vepřo-Knedlo-Zelo below) but they can be served even with poppy. Dumplings are very delicious side dish originally coming from Czech Republic. They can be cooked in many ways, sometimes they are filled with fruit, jam, etc. This recipe is for knedle as side dish to Sviečková or Vepřo-Knedlo-Zelo.

Recipe


Ingredients:

Flour – 2 cups Eggs – 2 pieces Milk – 1 cup Bread rolls – 2 pieces Baking powder – 1 teaspoon (tsp) Salt

Instructions:

1. Mix all ingredients together. 2. Cut bread rolls into small cubes and add it to the mixture, mix it until you have dough

of medium consistency. 3. Shape it into 2 or 3 longish loaves. 4. Put them into a big pot of boiling water; simmer it for approximately 20 minutes. 5. Take them out, let them cool down a bit and slice them into 2 cm thick pieces. 6. They supposed to be soft; you can use them to sop up the juices on your plate.

Sviečková (Czech beef or tenderloin with Cream Sauce)

Sviečková is the favorite meal not only for most of the Czechs, but for Slovaks, too. This typical Czech dish is a great combination of delicious beef, cream sauce and dumplings. You can find it nearly in every restaurant in both of the countries.

Preparation time: 2 hours

Ingredients:

Leg beef – 1 kg Carrots – 3 medium pieces Parsnips – 3 pieces Celery root – 1 piece Onions – 2 large pieces Fat bacon – 120 grams Heavy cream – 1 cup Flour – 2 tablespoons (tbsp) Vinegar – 1 tbsp


Peppercorns – 15 pieces Allspice grains – 10 pieces Sugar – 1 tbsp Lemon – 1 grated rind Cranberries Bay leaf – 3 pieces Thyme (dried) – 3 tbsp Salt

Instructions:

1. Start with cutting carrots, celery, onion and parsnips into small pieces. 2. Put the bacon fat in a large pan and try it until it gets brown. 3. Add meat, spices and salt. Then add water till all of the meat is under the watter. 4. Stew it until the meat gets tender. Sometimes it is necessary to add more water. Next

take the cooked meat out. 5. Puree the vegetables separately. 6. Add cream and sour to the pot and simmer it for a while. 7. Sauce should be thick enough; add vinegar, sugar and lemon rind. 8. Remove it from heat, slice the meat, put on plate and pour the sauce around the pieces. 9. Use cranberries as a decoration; put it around the meat.

Pork with Dumplings and Cabbage( Knedľa s kapustou a bravčovým mäsom)

This dish is also typical for Czech cuisine but it is very popular in Slovakia. Quality of the final dish depends very much on the quality of pork which should be streaky (so it will be succulent). It is served with dumplings and cabbage and Czechs and Slovaks usually drink beer to make it perfect.

Ingredients for pork:

Pork roast – 1 kg Garlic – 3 cloves Caraway seeds Salt

Ingredients for stewed cabbage:

Cabbage – 1 head (red or white) Onion – 1 medium piece Butter – 2 tablespoons (tbsp) Caraway seeds – 1 teaspoon (tsp) Vinegar Salt Sugar

Instructions for pork:

1. Crush the garlic and salt and rub the meat with it.


2. Sprinkle it with caraway seeds and roast it all together.Pour a bit of water under it.

3. Cover it while roasting, cook until it is tender.

Instructions for the cabbage:

1. First cut the cabbage into thin strips. Blanch them in boiling water; next strain them. 2. Cut the onion into small cubes; put it into an oiled pan. 3. Add the cabbage strips and caraway seeds. 4. Cook it until the cabbage is soft (if the cabbage strips stick to the bottom, add some

water). 5. Add salt, sugar and vinegar (everything according to your taste). 6. Cabbage should reach sweet-and-sour taste.

Goulash Soup (Gulášová polievka)

Even though Goulash is originally a Hungarian meal, it is very popular in Slovakia. Slovaks often cook it on picnics and family meetings, in a big cauldron on open fire, while drinking beers and enjoying the time together. But it can be cooked at home as well, of course. Mostly it is served with bread, in some restaurants with dumplings (depends on how it is prepared).

Recipe


Ingredients:

Beef – 700-800 g Potatoes – 700-800 g Onion – 1 bigger piece Garlic – 1 clove Tomato – 1 medium piece Butter Ground paprika, red pepper, ground black pepper, caraway seeds, half green pepper

Instructions:

1. Firstly, cut the beef into small pieces. 2. Melt butter in a bigger pot and brown the beef. 3. Add paprika, red pepper, salt, black pepper, caraway and garlic (mashed clove). 4. Add some water, cover the pot and let it simmer until beef is soft (1-2 hours). 5. Cut peeled potatoes, pepper and tomatoes into small cubes and add it to the soup.

Simmer it until potatoes get soft (approximately 1 hour).

Segedin Goulash (Segedínsky guláš)


Another very tasty meal “stolen” from Hungarian Cousine is Segedin Goulash (Segedínsky guláš). A dish you’ll find in most Slovak restaurants, usually served with dumplings.

Recipe


Ingredients:

Pork shoulder – 1.5 lbs Sauerkraut – 1 lb Onion – 1 medium Flour – 3 tablespoons (tbsp) Sour cream – I cup Butter Salt, paprika, black pepper, caraway seed

Instructions:

1. Start with the onion – cut it into very small pieces and brown it on butter. 2. Add pieces of pork, 1 teaspoon of paprika, half teaspoon of caraway seeds, black

pepper and salt. 3. Fry it (stirring all the time) until pork is cooked on all sides. It should take

approximately 20 minutes. 4. When pork is ready, add sauerkraut and some water, so the concoction is fully

covered. 5. Cook covered for 70–80 minutes. If necessary, add more water and simmer it

sometimes. 6. To thick the sauce, brown 3 tbsp of flour on melted butter and mix it into the stew. 7. Toss in sour cream and let it boil for a few minutes.

Deep Fried Bread Cake ( Langoš)

This food is originally Hungarian, but it is a favorite take-away in Slovakia. Sometimes you’ll find it in a restaurant as a starter. At the top they put garlic, cheese, sour cream, ketchup, etc. (you can choose whatever ingredients you like). You can buy langoš almost everywhere as a fast food or during feast days in the market stalls.

Recipe


Ingredients:

Ground flour – 1 kg Sour cream – 1 cup Salt – 1 tablespoon (tbsp) Milk – half a liter


Yeast – 50 grams Sugar – 1 tbsp Oil

Instructions:

1. Heat up some milk and crumble the yeast and sugar into it. Leave it for couple of minutes until it starts working.

2. Add flour and salt and mix dough and let it rise. 3. Pull out small ball from the dough. From a circle from it (with a diameter of 20 cm,

like with pizza). 4. Heat up some oil and put the circle into a deep frying pan. Fry it from both sides until

it gets pink. 5. Serve with some crushed garlic, grated cheese, ketchup or sour cream.

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ZŠ Jana Amosa Komenského, Sereď, Slovakia€¦ · Web viewZŠ Jana Amosa Komenského, Sereď, Slovakia. IT´S ME, THE STAR. S– share traditional dishes. Comenius – multilateral