Bryndzové halušky

Name: Bryndzové halušky
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 SERVINGS
Cuisine: Slovenská kuchyně
Ingredients: 200 g peeled onion; 400 g bacon; 80 g lard; 150 ml milk; 150 ml cream, min. 31%; 6 teaspoons sour cream; 1 kg peeled potatoes, cooking type B; 500 g coarse flour; 2 eggs; 3 teaspoons salt; 450 g bryndza; 6 teaspoons sour cream; This dish is best enjoyed with a glass of well-chilled beer.

6 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

TOPPING

200 g peeled onion
400 g bacon
80 g lard
150 ml milk
150 ml cream, min. 31%
6 teaspoons sour cream

HALUŠKY

1 kg peeled potatoes, cooking type B
500 g coarse flour
2 eggs
3 teaspoons salt
450 g bryndza
6 teaspoons sour cream

FOOD AND BEER PAIRING

This dish is best enjoyed with a glass of well-chilled beer.

INSTRUCTIONS FOR THE TOPPING

1
Finely chop the onion. Cut the bacon into 1 cm cubes.
2
In a pan over medium heat, melt 40 g of lard, add the bacon and sauté for 2 minutes, stirring frequently. Add the remaining lard and onion and sauté until golden. Pour in the milk and cream and mix. Bring to a boil, reduce heat to one-third, and cook for 3 minutes. Remove from heat and cover with a lid to keep the mixture hot.

INSTRUCTIONS FOR THE HALUŠKY

1
Finely grate the potatoes. Place them in a bowl and squeeze out the water. Add flour, egg, and salt and mix to form a dough. Bring a large quantity of water to a boil in a large pot.
2
Spread a portion of the halušky dough onto a wet cutting board, place it on the edge of the pot with boiling water, and use a table knife to cut (chop) the halušky into the water over the edge of the board. Once they float to the surface, wait 20 seconds, then remove them with a slotted spoon and place them in a bowl. Do not cook all the halušky at once, but in roughly one-third batches, so that some are not overcooked and some undercooked.
3
Cover each batch in the bowl with some crumbled bryndza, which will melt on them. Pour the hot topping of cream, milk, onion, and bacon over the last layer. Gently mix. Season on the plate with a spoonful of sour cream.

Tip

Old potatoes are best. If you only have new ones, add 2 more tablespoons of starch to the dough. The dough must not be too runny or too thick. If you put it on a cutting board, it should stop at the edge, it should not run down. Do not salt the water for the halušky. You can also prepare halušky using a halušky sieve. You do not need to change the water between individual batches of halušky. If it boils away, just add more and let it come to a boil again. In the bowl, gently mix the halušky with bryndza and topping like a salad with two large spoons (wooden spoons). For a better taste, use full-fat milk and quality bacon. Seasoning the dish with sour cream is not necessary; it depends on your taste.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.