Bryndzové Halušky

Potato dumplings with sheep cheese and bacon — the national dish.

Ingredients

• 1 kg Potatoes
• 2 cups Flour
• 1 Egg
• 400 g Bryndza sheep cheese
• 200 g Bacon
• ½ cup Sour cream
• 3 Spring onions
• 2 tsp Salt
• 4 L Water

Method

1. Make the batter — Grate the raw potatoes finely and mix with flour, egg and salt into a thick sticky batter.
2. Form the halušky — Press the batter through a colander or halušky board straight into boiling salted water.
3. Boil — Cook 3 minutes — they are done about a minute after they float.
4. Fry the bacon — Cut the bacon into small cubes and render until crisp.
5. Combine — Drain the dumplings and immediately fold the bryndza through while they are hot enough to melt it.
6. Bryndzové Halušky are ready — Top with the bacon and its fat, add sour cream, and scatter spring onion.

More Slovakia recipes

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• Šúĺlance s Makom
• Zemiakové Placky
• Kapustnica
• Vyprážaný Syr