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Thank you!
Luboš
Cauko Lubos,
Dakujem moc za tvoj website,i feel like i hit the jackpot when i found it.
I loooove cooking,eating & servong Slovakian dishes. This Christmas i’m planning to cook Slovakian dishes for 200 orphans,such as kapustnica polievka,zemiakovy salat a vyprazena ryba. Drz mi palce. God Bless you!
Mas recept a step by step na Slovensky Kremes z cokoladom on top?have u ever made it? ja si pamatam the layers,puff pastry, vanilkovy pudding, shlahacka a puff pastry & varena cokolada,hhmmm….my fave childhood dessert.Previously i live in BC,Canada now I moved temporary to tropical Jakarta. I found Slovakian food extremely comforting and it’s a great way to spread the love for those dear to your heart. Dobru Chut!
Ohhhh how wonderful this site is. It was sent to me today by a coworker as I told him how when I was growing up and was sick grammy Polak would make caraway seed soup……yum!!!! We make the one with the egg droppings instead of the dumplings.
Christmas is coming….and it is time for my sisters (Lisa, Judy and Jennifer) and I to make homemade pierogies for our traditional Christmas Eve meal….I am in charge of making the mushroom soup (grammy Mingora taught me)….love that sauerkraut juice….my sister Jennifer makes the dumplings and dad still purchases the Oplatky from our church,,,,Sts Cyril and Methodius.
We range in age 52 – 42 and are passing the tradition down to our daughters to carry on.
Thank You for your time in working on this site! I am making my donation now!
Thank you for visiting, Laurie – and please do tell your friends too. I actually just made Christmas mushroom soup for a St. Nicholas dinner at the Slovak Embassy this last weekend. It turned out great. I made it with onions, mushroom, prunes and little bit of potatoes. Very simple and delicious,
Lubos, I’d just love to have the recipe for your mushroom soup. It sounds so yummy.
Yvonne, go here for now http://www.slovakcooking.com/2010/recipes/mushroom-soup/comment-page-1/#comment-3523. I’ll make it again and will take photos that time too.
I see in your post you mention St. Cyril.. where are you from?
Would love to hear some comments.
forgot to click to get comments.
I found you while searching for a recipe for kielbasa baked inside a slightly sweet dough which we called kielbasa roll. We received it as a gift every Christmas from Slovak friends.
I have many nut roll and poppy seed roll recipes, and I may just have to use one of those and experiment. I live in Oregon, and real kielbasa is an unknown so I try to buy some on trips to Pittsburgh. I’ll be using the cookbook to plan a slovak meal for friends.Thanx
Did you ever find the recipe for kielbasa baked in a semi-sweet dough? My gram made that all the time and I have never been able to duplicate it. Thanks for your help, Laura
Hi Laura, sorry, that doesn’t ring any bells. Any idea what it was called or where your grandmother came from?
Zdravím, mohlo by ísť o párky v lístkovom ceste alebo párky v /slanej/palacinke. Google ponúka veľa sposobov úpravy.
http://kuchtim.webnode.sk/ine-jedla/ine/parky-v-listkovom-ceste/
http://www.superrecepty.sk/na/Vyprazane-parky-v-slanych-palacinkach/54
I am originally from Pittsburgh and have a recipe for kielbasa roll that was given to me by a friend 38 years ago. We make it every Christmas and Easter and has become a family favorite h’ordeurve any time we have a party. I would be happy to share it.
Hello,
Can you please email me your recipe for Kielbasa roll
I would greatly appreciate it
Hi Jean,
Just found this site and would like to have the recipe for the kielbasa roll.
Both of my grandparents are from slovica.My mother was born there also. I am now 83 and still like to get any thing about that country. I was born in a coal mineing town about 50 miles south of Pittsburg. my only regret is not having learned the language. The food is great. Everyone loves my potica. I make 2 pans at all holidays. Need to increase it to 3 pans.
Thank you
Esther Talkington
Hi Esther! I’m from Uniontown and also Slovak. There is a store called the Slovak Shop north of Pittsburgh near the Grove City Outlets. They have EVERYTHING Slovak including some terrific cookbooks!!
looking for a recipe for “chriszicki” (sp). It is a dough that is cut into strips and twisted and then deep fried – after which powdered sugar is applied.
Do you mean “chrapne” or “fanky”?
If yes, here’s the recipe (per my mother):
2 cups flour
1 whole egg and 4 yolks
2 tablespoons powdered sugar
2 teaspoons rum
1/2 cup white wine
a little salt
Make a soft dough like for strudla. Knead it well, so it’s elastic, so you can pull it well with your fingers. Let the dough stand for about an hour. Roll out the dough rather thin, and cut into lopsided rectangles. Make a slit in the middle of each rectangle and pull the dough from one side through the hole.
Fry them in oil and do both sides. Let them dry out on paper towels, but while they’re still warm coat them with vanilkovy cukor (vanilla sugar).
Be careful. These are addictive, worse than potato chips.
My Slovak cookbook had a variation:
300 g polohrubej muky, 20 g drozdia, 50 g margarinu, 2 zltky, 30 g cukru, 1 lyzicu rumu, kysla smotana alebo mlieko (podla potrby), sol, 300 g masti na vyprazanie, vanilkovy cukor.
Drozdie zmiesame s cukrom, pridame muku, zltky, sol, rum, margarin, podla potreby smotany alebo mlieka a vypracujeme tuhsie cesto, ktore nechame asi pol hodiny stat. Potom ho na pomucenom lopari vyvalkame asi na 1/2 cm. Ostrozkou ho pokrajame na rovnake obdlzniky, ktore v strede priecne narezeme. Jeden koniec pretiahneme cez otvor a vyprazame v horucej masti. Vyprazane posypeme vanilkovym cukrom.
Grandma Ondrus’s Recipe for “Angel Wings”
2 eggs (beaten) 2-1/4 C. sifted flour
1/4 C. cream 2 tsp. brandy(opt.)
1/4 C. milk Confectioner’s sugar
1/4 C. sugar
Beat eggs until this & lemon colored. Stir in cream, milk, sugar and brandy. Add flour gradually to make stiff dough. Turn out onto lightly floured surface. Knead until smooth and elastic (about 7 min.). Cover and let rest for 10 min. (or, for easier handling, place in refrigerator for 2 hours). Roll out half the dough at a time to a 12″x20″ rectangle. Cutinto 2″x3″ rectangles. Cut slit in center of each piece and draw one end through slit. Fry at 400 deg., a few at a time, in deep fryer. Drain on paper toweling. Sprinkle with confectioner’s sugar.
Note: The thinner the dough, the crispier the cookie. Also, it doesn’t appear to be much dough, but will make 7-12 dozen cookies.
Thanks for the recipe for “Božé Milosti” (Angel Wings)!! My mother made them for Easter, without the brandy!!
I would contribute but your column states you only send in the US. Why is this. thanks
Hi Margaret, the main reason is my laziness, as I have to go to the post office to mail the international mail. Also, originally the text said that I will mail out the brochures to anyone donating two dollars or more. Well, after you subtract the fee that PayPal charges, the dollar for international postage, and the cost of the actual brochures, you end up with a negative number. But I have received several donations from the overseas anyway, and have mailed the brochures to all of them. So feel free to donate, and I’ll mail you the brochures – it will just take few extra days for you to get them, as I only make it to the post office once a week. Thank you for your support!
Looking for a Christmas cookie recipe. My mother always called them nut thins. When my non-Slovak friends would try them, the would always remark “mm just like chortbread”. I suppose so, but there are walnuts, shortening, sugar, flour, eggs, vanilla, no bakng soda, or powder, they would come out like wafers, crispy on the edges and soft and chewy in the middle… Been making them all my adult life and alas have lost the recipe this year! i just need the proportions.. does this ring a bell with anyone? thanks!
Grace, can’t think of anything off the top of my head. Got any pictures? Also, try posting your question on the Facebook page, http://www.facebook.com/slovakcooking
Last night all 38 of us in my Family gathered for our traditional Slovak Christmas. . . My sisters, nieces and myself had the tasks of making the whole meal this year. Mom doesn’t remember all the steps or ingredients for all the dishes SSSOOOO we had to wing it on some of the courses. . . The one thing that we can’t seem to find out about is the Schumizal (Beans and Barley). We don’t even know if it is a traditional dish or if our Grandmother just made it up. Can you help? Thank You. . . Merry Christmas. . . and God Bless!
Ahoj,
Šumajster Je to asi vegetariánska obdoba klasického židovského šóletu.
Suroviny
• fazuľa strakatá
• krúpy jačmenné
• cibuľa
• olej alebo masť
Veľkú strakatú fazuľu deň vopred namočíme a na druhý deň v tej istej vode uvaríme. Solíme až pred koncom varenia. Zároveň uvaríme veľké krúpy. Uvarené a scedené zmiešame dokopy a v omastenom pekáči v rúre necháme tak 15-20 minút zapiecť.Na tanieri posypeme upraženou cibuľkou. Nevegetariáni pridajú aj slaninu, prípadne šunku, prípadne údené mäso, klobásu, dusené mäso… Ako príloha je vhodný šalát zo sladkej kapusty.
Šumajster It’s probably similar to classical Jewish vegetarian šóletu.
raw materials
• pinto beans
• barley grits
• onions
• oil or lard
Great mottled beans and soak the day before the second day in the same water cook.Salts to the end of cooking. At the same time a great cook grits. Cooked and drained, mix together and omastenom pan in the oven and leave 15-20 minutes zapiecť.Na platesprinkle with roasted onions. Non-vegetarians also added bacon or ham or smoked meat, sausage, stew … The Annex is suitable sweet cabbage salad.
I am looking for a recipe for Jeziskove, the name given a special Slovak Christmas drink made with whiskey and spices. Depending on what was available they would sometimes use whiskey or wine. I remember my Grandfather making this drink and letting us children sip it on Christmas Eve. I would love to make it for my Father who is 93 years old. Does anyone have a recipe for Jeziskove? Thank you.
I don’t know if this is what you are looking for but this is from coal regions of Pennsylvania:
Boilo – Traditional Yuletide drink of the Coal Region
Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Cheers!
Boilo recipe #1: Crock pot style
2 oranges (med-large size)
2 lemons
1 small box raisins (about 1 1/2 ounces)
8 oz honey
12 oz whiskey (or more, to taste). Use Four Roses, or Seagrams 7, or something similar. At least 80 proof (40% alcohol).
1/2 to 1 teaspoon each of any or all of these spices: Cinnamon, Nutmeg, Cloves, Caraway seed, Anise seed
Make this in a crock pot. It’s easier than cooking on the stove and much less likely to overcook or scorch. For the quantities shown here, a small (1.5 quart) crock pot will do.
Peel the oranges and lemons. Cut up the fruit and squeeze them into the crock pot. A garlic press works, or you can use some kind of juicer or fruit squeezer if you have one. Put the remaining fruit pulp into the crock pot as well.
Add the raisins, honey, and spices. Stir.
NOTE: do not add whiskey yet!
Start the crock pot and let the mixture cook for about 2-4 hours. Stir occasionally. It’s done when the fruit pulp gets “cooked-down”.
Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid. NOW add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate (and who wants that to happen??). Taste, and add more whiskey to your liking.
Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be heated in the microwave.
This recipe makes about 12 ounces of “virgin” boilo. Add 12 ounces of whiskey to this and you get 24 ounces of coal region nectar, enough for 12-18 servings.
Boilo recipe #2: Stovetop style
1 bottle whiskey (any relatively cheap, blended whiskey will do)
Several oranges. Quantity depends on how much you wish to make. Use at least 4.
Same number of lemons
1/4 cup raisins
2 tablespoons sugar
2 cups of honey
2 cinnamon sticks
Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Beware, this can knock you for a loop! Cheers!
Peel the oranges and lemons and cut into quarters. Squeeze the fruit into a pot, then throw in the remaining fruit pulp. Add some water (some people use ginger ale). Add the remaining ingredients EXCEPT the whiskey. Cook everything at a slow simmer, stirring constantly. This will take about 15-20 minutes. If necessary, add orange juice and a bit more water. The color should be a yellow-orange. Don’t overcook; the name is misleading. You don’t want to boil this. Then slowly stir in the whiskey. Be careful – this can catch fire if splashed on the stove. Keep adding whiskey to taste. It’s not uncommon to use the whole bottle. Simmer for just a few more minutes once the whiskey is added.
Strain and serve hot in shot glasses (a regular glass may crack). Drink in sips. Individual servings can warmed later in a microwave.
Everyone’s recipe uses pretty much the same ingredients, but the quantities on each vary greatly. You’ll have to experiment to find what suits your taste. See also a traditional Lithuanian recipe.
Thank you Anna! I also found this recipe online (in Slovak), it sounds quite similar to yours. http://varecha.pravda.sk/recepty/vianocny-napoj-fotorecept/12079-pouzi.html
I have never heard of a drink by that name, or even tried something remotely similar. It sure sounds good though.
This sounds like this could be similar to the one my Grandfather made. I am going to make it this weekend and if it tastes like my Grandfathers or even similar I will surprise my Father with it. Thank you for taking the time to reply to my request. Happy New Years to you and yours.
Susan
Ahoj,
Mull
Ingredients:
• granulated sugar
• ground black pepper
• ginger
• duck fat
• domestic brandy
• Water
Procedure: Melt 2 dl water 2 tablespoons sugar 1 tablespoon duck fat. After boiling, add 4 dl domestic brandy, a pinch of ground ginger and spices.
http://diva.aktuality.sk/recept/27518/hriato/
Thank you so much for helping me to make some wonderful Slovak dishes for my Husband. I have just made him knedl’a and cervena kapusta with sunka he is so happy he has just phoned his Mom in SK to tell her how fabulous it was.
Keep up the good work.
Lori
Kettering England
Lubos,
Thank you for sharing your recipes. I’m studying Slovak culture and enjoy trying new foods. I’ll give these recipes a shot. While I’m not in a position to make a monetary donation, I would be happy to provide some website or graphic design assistance pro bono. I work for a marketing and web design shop in Virginia. Keep up the good work!
Lubos – love your site!
My husband’s grandparents emigrated in early 1900’s from Slovakia (Hungary/Austria) probably from the town of Klenovec in Banska Bystrica. My husband remembers a great potato dish like a potato pancake but with very thin, crispy edges. that his grandmother made called “bubby” Do you have a recipe for that?
We will visit our Lutheran sister-church soon and want to try to find any relatives my husband may have in Slovakia. The only information we have is a list of family surnames: Kocka, Ostrica, Hruska, Trnavsky, Pallo (Palyo, Pal’o or Palho). Do you have any suggestions for us about how to conduct our search once we get there? Also, please recommend gifts from the US that Slovaks might like to receive?
Zdravím, jedlo ktoré popisujete je asi “zemiaková baba”. Pozostáva zo strúhaných zemiakov asi 1 kg, 2 lopatky hladkej múky, vajíčko, lyžica masti, soľ, mleté čierne korenie, cesnak a majoránka. Všetko s mierou. Rukou sa to všetko vymieša a na vymastenom pekáči sa pečie do zlatova až sú okraje hnedé. Podávame s kyslou uhorkou. Snáď som Vám pomohla.
Hello, you describe a meal that is about “potato girl”. It consists of grated potatoes,about 1 kg, 2 blades of flour, egg, tablespoon lard, salt, pepper, garlic and marjoram.Everything in moderation. Hand it all scramble in a greased pan and bake until golden, the edges are brown up. Serve with pickle. Perhaps I can help.
Google Translate: lopatka- blade,scoop,
baba- hag,old woman.
V niektorých častiach Slovenska sa “zemiaková baba” volá “haruľa”.
My Baba certainly was not a old hag by any means! She was a wonderful, warm, kind, loving person my entire life. Whoever is defining Baba as a old hag is out of their minds! That is insulting!
Pomenovanie baba na slovensku neznamená urážanie niekoho ale je to pomenovanie starej mami v rodine: rodinu tvoria otec, mama, deti- syn, dcéra, starí rodičia – starí otec a stará mama ktorú volajú aj babka, prípadne starenka, starká,starého otca zas dedo, dedko, deduško alebo i starký.
Chary:
My mother came from Banska Bystrica, I was born in Lysa pod Makytou. I was 4 years old when my family immegrated to Canada in 1937. I went to Slovakia for the first time about 6 years ago and would you believe I recogfnized the house we lived in when I was born?
Would like to go back again, have a lot of family there. Perhaps your family knows of the Janicek’s?
my mailpaadis1436@att.net. PLEASE respond.
Chary, My grandmother’s maiden name was Hruska. She is from Bojna. I have visited my family who still live there and am going again this fall.
Hi Chary, Try to help you… Do you have contact at present with anyone in the town of Klenovec? If not I suggest you contact the pastor of the church before you go. He probably will be a good help.
keep us posted here on the Slovak site!
Philka
Dear Luboš,
I made a donation and when I tried to download the cookbook it only gave me 1 page.
Please help. I love your site.
Thanks!
Thank you for your donation, Rosemary. I’ll let you know once the full cookbook gets done.
Does anyone have a recipe for a veal dish called “beranek” (spelling is questionable). It uses ground cooked veal and eggs and bread crumbs and spices which are baked like a meatlosf. The dish was always served either cold or at room tempature. My mother always made it only at Easter.
Hi John, nope don’t have the recipe, but baranek is Czech for “baby ram” (male lamb). So you remembered the name almost completely right.
http://varecha.pravda.sk/recepty/velkonocna-plnka-ii-fotorecept/16411-recept.html
Lubos,
I have been doing research for a class about Slovak immigrants and the steel mill towns and can not tell you how wonderful and happy finding your site has made me. I am not Slovak although after cooking some of your recipes I wish I was! I made the doughnuts tonight and made them with peach jam they were wonderful. I was happy they turned out on the first attempt. If you let the dough rise in a warm oven it only takes 45 mins at high altitude. (I am at 5280 feet)
Thanks again!! I am bringing this and halukski kapusta to class tommorrow evening. THANKS for the good recipes I am eager to try more.
Awesome! How did the class like them? Hopefully you got me some new converts to Slovak cooking 🙂
Hello, Cathy. I would like to know what type of Slovak class you were taking and where? My grandparents immigrated first to Pittsburgh area, and then in 1906 my Slovak born grandfather came to Gary, Indiana and labored to build the foundation of our Great steel Mills!
hope to see a reply from you,
Philka
why are you advertising a free cookbook when there is none
Val, did you see the link under “Download your cookbook”?
Hey, I was looking for some great recipies in order to make a fantastic meal for my partner. He is Slovakian, (from Stara L’ubovna), however lives with me in Scotland and very much misses his cuisine. He is a big meat fan so anything you can think of would be very much appreciated.
Kindest Regards
Katy Orwin
Hi Katy,
In Slovakia, we don’t eat meat “plain” the way it is eaten here in the US (sorry, I am not too familiar with Scottish cuisine). Meat is usually served in a sauce of some kind, or at least with some dumplings and cabbage (like the national Czech dish, knedľo vepřo zelo). Few exceptions to this are baked chicken. But if you want something very traditional, try the Segedin goulash. It’s really tasty (well if you like sauerkraut, but I think just about anyone from Slovakia does), and easy to make.
By the way, you will find all meat recipes at http://www.slovakcooking.com/category/recipes/meats/ and goulashes at http://www.slovakcooking.com/category/recipes/goulash/.
Let me know what you end up making and how it turned out.
Hey, I was looking for some healthy slovak dishes I can prepare for my grandmother, any suggestions?
Thanks
Hi there.. I need to find the Haluska song. I remember singing it with my uncles when I was a kid.
Weekend cake.
http://www.akosatorobi.sk/video/2478/orechovy-zakusok-recept-na-orechovo-kavovy-kolac-s-piskotami
Hi…would like your address so I could send a donation. tried but the link did not work. I am a Canadian Slovak and love your recipes. I have some from my mom but have lost some. thanks Margaret
Hi Guys,
Where can I buy Bryndza in the USA?
Regards,
Rudy
Hi Rudy.,
You can buy bryndza in concentrated form at:
Slovak-Czech Varieties Store Online
Address: 10-59 Jackson Ave. L.I.C., NY 11101
Phone 1 718 752-2093
email: info@slovczechvar.com
They ship all over USA . You can buy not only bryndza also other cheese products /ostiepok, korbaciky, parenica/ as well as variety of pickled vegetables /Moravanka , uhorky….etc
sweets, baked goods, e.g. great poppy seed roll, baking goods, useful kitchen gadgets, nonalkohlic beverages all made in Slovakia or Czech rep.
You can get wooden toys, decorative glass ornaments, books, CD’s. People there are very nice.
On order over $ 75 You can even get free shipping. I hope you will enjoy the website
Are any Czechs/Slovaks in the Harrisburg (PA) area?
Hi Rudy, There must be some Slovaks in the Harrisburg area of PA. Try typing in Slovak orgainzations, Harrisburg,Pa, see what u find.Please reply and let us know what you found!
Hope this helps,
Philka from Indiana
Is anyone (Czech/Slovak) from Harrisburg, PA area?
Hi Rudy,
I am Slovak and my husband too. We live in Huntingdon, PA
Mrežovník starej mamy. Miesto jabĺk sa môže použiť slivkový lekvár. Potieranie cesta cukrovou polevou nie je tradičné.
http://www.akosatorobi.sk/video/1318/jablkovy-mrezovnik-recept-na-jablkovy-kolac
I am looking for a recipe for pierogi filling that was made with dry cottage cheese.
Ako sa robia pirohy.
http://www.akosatorobi.sk/video/410/sladke-pirohy-1-2-recept-na-pirohy-s-lekvarom-cesto-na-pirohy-
http://www.akosatorobi.sk/video/412/sladke-pirohy-2-2-recept-na-pirohy-
http://www.akosatorobi.sk/video/415/mrazene-pirohy-recept-na-mrazene-pirohy
Joyce,
The videos were wonderful. I just wish I understood the language.
Hi Adele,
Pirohy Slovak filling with dry cottage cheese is super!
Put one 8oz dry cottage cheese in a bowl, add one slightly beaten egg, pinch of salt and mix together well with a fork, let stand 15 mins. or more before using to fill your pirohy.:) Please try it and submit a comment to let me know if this helps!
Philka
Philka,
I live in Alabama and I am unable to find dry cottage cheese. Any ideas how to use something else or make it with other cottage cheese?
Thanks.
When dry cottage cheese was not available in the grocery, my mom used to put regular creamy cottage cheese (large curd if possible) in a strainer over a bowl, and let it drip. Occasionally she stirred it. In about an hour it would be acceptably dry to use in the recipe.
You can also use a cheesecloth and squeeze the liquid out. It works well but is a bit messy.
Does anyone have a good recipe for boblinki(spelling?)I have a slovak friend who asked me about it and I promised I would try to get it for her.
Thanks
Amy
Boblinky? Could it be also called bobalky? This bobalky dish is cooked on Christmas.
Hi Amy Padis!
Please,what you think the word,,boblinki?,,,I can help you find a recipe.
Hi All,
Is anyone (Czech/Slovak) from Harrisburg, PA area?
Don’t know about Hbg., PA, but there is a huge Solvak community in the Reading area as well as the NE PA region, around Wilkes Barre. Check out the shsnepa.org website.
i would like to know if anyone has a recipe for bohemian pies my grandmother who was slovak made it i think i was made out of a sweet dough and she put cherries on it with a crumb toppin
martha, I think you are talking about “bublanina” recipe that Lubos described in
http://www.slovakcooking.com/2010/recipes/bubbly-cake-bublanina/
My mom made them all the time (she was from Moravia)
If we do not have weight, we know how.
http://www.katherine.sk/ked-si-neviete-poradit/ked-nemame-vahu/
Anyone have receipe for cooked prunes? When my father made it had cloves & cinnamon sticks cooked in with it.
Also anyone with receipe for creamed rice?
I would like to carry on the family tradition..wish I would have learned it before his passing in ’08.
Can you send me the recepie for Munchunka. It is a redish thick dish we ate as young children.
Made with Bacon grease, flour, crushed tomatoes or tomato paste, cheese. Atge it by Dipping it with French Bread.
Thank you
Rick Misanko
Akron, OH
rickmmisanko@gmail.com
Richard:
I have seen it spelled machunka. Don’t have a recipe, learned by watching grandma. Make a zaprushka with equal parts bacon grease and flour. Brown a little then add chopped onion and stir and brown till deep carmel color. Then add tomato juice and cook and stir till it thickens. A little sugar and salt to taste.
I would start with about 4 tablespoons of bacon grease and flour and one chopped onion and then add the tomato juice slowly till you get the right consistency.
I think a proper spelling (in English) is “machanka” or “macanka” in Slovak, meaning “dipping something, aka bread” in food.
I have a recipe for “macanka” in my Slovak cook book, however it’s a bit different, starts the same but not much tomatoes, just a sauerkraut, and then some potatoes. I suspect that “macanka” refers to any food where you can “dip bread” or in Slovak “macat chlieb” which can lead to a variety of recopies.
Grandma used it as a sauce on stuffed cabbage and the meat from beef soup. Sauerkraut in it sounds good.
Our Machanka was a tomato gravy, that also started with a zaprazka (butter and flour), was seasoned, and usually had a few eggs dropped into it. Usually served on Fridays, especially during Lent.
hi, my grandama use to make a soup she called prune soup; 1 can of cream of mushrooms and 1lb. of pitted prunes and 1 can sauerkraut and little bit of sugar and cooked till done. i love it and i still make it at my house for myself.
Ahoj, chci se zeptat, jakou moukou nahrazujes polohrubou a hrubou mouku? Ziji kratce v USA a rada bych i nadale varila tradicni ceska jidla. Dekuji za odpoved.
I think Lubosh covered it pretty well in
http://www.slovakcooking.com/2011/blog/flour-difference/
I want to thank you with all my heart when I discovered your site I spent a long time pouring over all the wonderful recipes. Growing up my Baba and Poppa lived with me and my family on a farm. I grew up in the kitchen side by side with my beloved Baba she taught me everything I know about cooking. I actually had tears streaming down my face as I reviewed your site. Hearing your language primer brought back so many wonderful memories for me. I miss her and my mother so much and it is a way for me to share with my children my heritage and for them to hear what a wonderful language that my grandparents spoke on a daily basis. Thank you!
Thank you very much, Terri!
Does anyone have a recipe for bolio a drink made with whiskey and honey? Thank you.
This is from the coal regions of northeastern Pa-USA:
Recipes
Straight outta da Coal Region kitchen!
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Boilo – Traditional Yuletide drink of the Coal Region
Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Cheers!
Boilo recipe #1: Crock pot style
2 oranges (med-large size)
2 lemons
1 small box raisins (about 1 1/2 ounces)
8 oz honey
12 oz whiskey (or more, to taste). Use Four Roses, or Seagrams 7, or something similar. At least 80 proof (40% alcohol).
1/2 to 1 teaspoon each of any or all of these spices: Cinnamon, Nutmeg, Cloves, Caraway seed, Anise seed
Make this in a crock pot. It’s easier than cooking on the stove and much less likely to overcook or scorch. For the quantities shown here, a small (1.5 quart) crock pot will do.
Peel the oranges and lemons. Cut up the fruit and squeeze them into the crock pot. A garlic press works, or you can use some kind of juicer or fruit squeezer if you have one. Put the remaining fruit pulp into the crock pot as well.
Add the raisins, honey, and spices. Stir.
NOTE: do not add whiskey yet!
Start the crock pot and let the mixture cook for about 2-4 hours. Stir occasionally. It’s done when the fruit pulp gets “cooked-down”.
Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid. NOW add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate (and who wants that to happen??). Taste, and add more whiskey to your liking.
Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be heated in the microwave.
This recipe makes about 12 ounces of “virgin” boilo. Add 12 ounces of whiskey to this and you get 24 ounces of coal region nectar, enough for 12-18 servings.
Boilo recipe #2: Stovetop style
1 bottle whiskey (any relatively cheap, blended whiskey will do)
Several oranges. Quantity depends on how much you wish to make. Use at least 4.
Same number of lemons
1/4 cup raisins
2 tablespoons sugar
2 cups of honey
2 cinnamon sticks
Boilo is traditionally made during the Christmas and New Year’s holiday. It’s great on those cold winter nights. Beware, this can knock you for a loop! Cheers!
Peel the oranges and lemons and cut into quarters. Squeeze the fruit into a pot, then throw in the remaining fruit pulp. Add some water (some people use ginger ale). Add the remaining ingredients EXCEPT the whiskey. Cook everything at a slow simmer, stirring constantly. This will take about 15-20 minutes. If necessary, add orange juice and a bit more water. The color should be a yellow-orange. Don’t overcook; the name is misleading. You don’t want to boil this. Then slowly stir in the whiskey. Be careful – this can catch fire if splashed on the stove. Keep adding whiskey to taste. It’s not uncommon to use the whole bottle. Simmer for just a few more minutes once the whiskey is added.
Strain and serve hot in shot glasses (a regular glass may crack). Drink in sips. Individual servings can warmed later in a microwave.
Everyone’s recipe uses pretty much the same ingredients, but the quantities on each vary greatly. You’ll have to experiment to find what suits your taste. See also a traditional Lithuanian recipe.
Babka
Barbecue
Bean Soup
Bethlehem Cookies
Bleenies
Boilo
Hot Bologna
Borscht
City Chicken
Flitch
Halushki
Halupkies
Hrudka
Mozhee
Pickles
Pickled Eggs
Pierogies
Poplanuk
Paska
This web site is absolutely fantastic; and to think I came across it just by chance!
I have visited Slovakia many times, and absolutely love the food.
I can’t wait to try making the plum dumplings!
Hi there – I have a quick question. My family is from Padina, Serbia (former Yugoslavia). Padina was founded by slovak immigrants. Do you know how much different their food would be from the recipes you have on your site? Much of what you have, my grandma used to make. But I am not sure how different the recipes might be. Thanks 🙂
Jenny, you are asking an impossible question to answer. When folks move, and settle in a location different from where they came, they adjust. They keep cooking ‘old ways” but adjust and incorporate a different style of cooking.
I would say that recipes on this site may not be much different but maybe different spices and more “hot seasoning” would be used.
I really don’t know it’s just my guess
As a 100% Slovak gal married living in CA your web site is so appreciated. Thank you for doign such a wonderful job with this!
Mary
mary, where in CA? by any chance in bay area?….
Someone mentioned to me about losing a recipe for Kielbasa soup. anyone have a recipe for it?
Hello Lubos,
just get to your web side. I think it’s wonderful. I am living in The Netherlands and have a lot of international friends who are in love with my slovak dishes, also the family of my boyfriend is already cooking slovak. Now I am sharing the link to your web with all this great people 🙂 Amazing job! Very much appreciated.
Take care and good luck!
Thanks Lydia!
Zdravim ta, Lubos. Nie som ziadny velky patriot, dokonca ani velky fanusik slovenskej kuchyne (celiakia ma naucila, resp. odnaucila), ale tvoja stranka ma dojala. Je super vediet, ze ludia vo svete odovzdavaju slovenske tradicie dalsim generaciam, a tiez ze tolki cudzinci maju zaujem o slovensku kuchynu. Je to prijemny hrejivy pocit a tesi ma, ze takto siris kuchynu nasich babiciek dalej. Nech sa dari!
Does anyone have a recipe for fresh kielbasa.?
t ranslate some proper names from slovak to english
Oh my, not sure what you are asking for. I tried to do that with meat cuts. To translate all things from Slovak cooking to English is pretty much impossible. I am not sure what is your biggest problem in naming things. It may be a vegetable stuff, spices, meats, ingredients, etc.
I think most of it was addressed already, except for some funky meal names used in different Slovakia region.
I may try to give you some translation but I am not sure what are you asking for.
what do you mean by “proper names”, I am lost at this time about what are you asking for.
Umele vianоcnе ѕtromсeky. Superluxusny,
husty ѵianocny stгоmсek na nerozоznanie oԁ praѵеhо zіνeho vianοcnеho ѕtгomcekа .
.. Dorucenie zdаrma do 24 hodin – РERӏNBАΒA.
ѕk
I just came back from my church where we were baking nut rolls for our fundraiser. More than half of the ones baked today split open while being baked. What causes this? Thank you for any help you can give us.
As a kid I was raised by my grandmother and to this day I am sorry I did not pay attention to her cooking. I came from a Slovak/Russian home. She used to make this thing we called shoe leather. It was a combination of par boiled potato, kraut and flour and rolled flat and cut into pieces that looked like shoe leather. It was fried on top of the coal stove. Yep right on top of the stove..I am sure a cast iron frying pan will suffice now..Sooo does this sound familiar to you? Rich
My Mom made something similar that we called (phonetically) plutski. It was riced, cooked potatoes mixed with flour and salt. Rolled thin and cooked in a cast iron skillet brushed with bacon grease. It looked similar to a tortilla. We put sauerkraut on it and rolled it up to eat. I am 79 now and in many years of looking at numerous Czech cookbooks I never found a similar recipe. I mentioned it once to an aunt whose family was from southern Moravia and she said her mother made it also. Years ago I ran across a Scandinavian recipe for “lefse.” It is very similar to what I remember. Google the name; it is still a very popular dish. Way back in history the Czech/Slovak lands were invaded by the Scandinavians so maybe what we remember is not Slavic at all.
http://www.slovakcooking.com/2010/recipes/lokshe/
Hello, Lubos! Thank you SO much for this website!
My great-grandparents and some of their family immigrated from Slovakia to Minneapolis, Minnesota (USA) and settled in a Slovak neighborhood in the late 1800s, early 1900s that came to be known as the Bohemian Flats. I have a cookbook that was made in 1988 that comes from the Slovak Lutheran church they attended there, on the church’s 100 year anniversary. Well, it’s actually my mom’s but I say it’s mine because it’s one of my most prized possessions!
I’ve grown up making certain dishes with family since I was a kid, but there haven’t really been that many that we’ve made. I really want to get more in touch with my beautiful heritage, and want to start making traditional dishes for family gatherings, as well as in my own home on a regular basis. The cookbook I mentioned, does have some great recipes, but not as many as I would like! I found your website and am THRILLED to have found it! Thank you so much for creating this! I have also made it my goal to learn to speak the beautiful language.
I hope you are doing well!
Looking for a recipe my grandmother made using ground raw potatoes, onions and ham. It is spread thin on a baking sheet and baked till crispy. You just pick up the pieces and eat it with your hands. Any ideas? Thanks, and thanks for a great website.
Sue, there are many variations of simple recipes using a potatoes, onion, and some kind of meat, e.g. ham, sausage, etc.
A basic is described in a potato pancakes in
http://www.slovakcooking.com/2009/recipes/potato-pancakes/
If you bake it, instead of fry it, you would get (I think) what you are looking for. Our parents/grandparents were very creative in making a simple and cheap food from what they had in home. Baking “potato pancakes” instead of frying them would make for healthier variation of the same thing, and it may be a matter of preference, but that’s just my opinion.
cheers – Miro
I suspect you’re right, but healthy eating wasn’t at the top of their list! They called this “bokey” (phonetic interpretation) which my mom told me meant “leftovers” or “garbage”. And it definately included ham (different from potato pancakes.) Any thoughts on the name?
thanks again,
Sue
Sue, I looked and the only thing what comes close (though not the same) is described here:
http://www.slovakheritage.org/Recipes/potatobaba.htm
as potato baba, harula, or placerka. They use bacon but ham or sausage would do as well.
Hey, I do many times my own concoction which does not have any name but “Miro is cooking some crazy stuff again” It usually contains some form of potatoes, some meat, some cabbage, etc, mixed together and baked. What you describe might be one of the family recipes. Hey, experiment and you’ll see if you can get anything close what your grandma did.
The name bokey could have come from Dutch word “Proky” which means leftovers.
I think you’re right and thanks for the great site!
you are welcome but don’t thank me, it’s Lubos who runs the site and does all the work. I just like cooking and talk too much
– Miro
my Grandmother used to make a dish that was haluski dumplings lima beans and sauerkraut (or cabbage) does anyone know of this recipe?
Hi Lubos, just back from a family ski trip to Jasna and to a friends parents home in Povaska.We sampeled a few local dishes and was so pleased to find your website so i can try to replicate them. Good simple tasty cooking. May even get a few rabits in the garden. Thanks Ian.
where can I find this cook-book ?Querino
Looking for a recipe for a veal dish my mother in law used to make which she called “machanka” (sp?) I have seen the sour mushroom soup called this, so I’m a little confused. The dish was pieces of sauteed veal with a creamy sauce which was “tinted” with a hint of orange/pink. I’m guessing it was sour cream with some tomato sauce or soup in it? Can anyone help?
JANET, most veal recipes originated in Italy, so I think you need to search for in in Italian cooking. Slovak cousine in old days did not do much veal, as it was expensive and vaste of animal at young age.
I hope this comes through OK, It’s “fancy” but it looks close to what you described, of course as with everything there are variation and you can adjust it
http://www.foodnetwork.com/recipes/giada-de-laurentiis/veal-scaloppini-with-saffron-cream-sauce-recipe/index.html
I am a big foodie and always look for some interesting,delicious dishes on internet.I have tried Mexican,Chinese,Italian,Indian cuisine but never knew much about Slovak dishes.I find the Xmas cookies recipes quite innovative and I am already very excited to try them out.The cookbook is also very well designed and organized with good description.
I am Slovak, grew up in McKeesport PA, and try to make as many Slovak recipes as my non slovak Californian hubby will let me get away with. He loves stuffed cabbages best. I saw Oplatky mentioned on this site, I don’t remember this. What is Oplaky, maybe I call it something different.
The only oplatek that I know of is the Christmas Wafer. Is this what you are referring to?
Oplatki wafers usually have a religious scene printed on them (essentially it is raised from the surface, no color) and they resemble the Communion wafer offered at Mass in the Catholic Church. The wafer is the size of a small envelope and you break off a piece, dip it in honey and eat it. I remember it being a “good luck” in the new year kind-of-thing and that you are breaking bread with members of your family in the hopes that good times are to come through the Lord. Typically you can purchase them at a Catholic parish during Advent that has a history of Slovak members. If you happen to live in Pittsburgh, PA there are several Catholic parishes that sell these during Advent. You can also find them on-line.
thank you, now I remember what they are, but did not remember them being called oplatki.
My Grandmother used to make balah skonzas. I’m not sure how to spell it and have been trying to find the recipe. It’s potatoes in bacon grease basically. Would anyone be able to help?
Oplatki wafers usually have a religious scene printed on them (essentially it is raised from the surface, no color) and they resemble the Communion wafer offered at Mass in the Catholic Church. The wafer is the size of a small envelope and you break off a piece, dip it in honey and eat it. I remember it being a “good luck” in the new year kind-of-thing and that you are breaking bread with members of your family in the hopes that good times are to come through the Lord. Typically you can purchase them at a Catholic parish during Advent that has a history of Slovak members. If you happen to live in Pittsburgh, PA there are several Catholic parishes that sell these during Advent. You can also find them on-line.
I’m not sure if this is correct Britt, but my Grammy made potato pancakes with raw grated potatoes, bacon (ham or bacon fat), grated onions, spices, salt and pepper. There may have been garlic in them, but I can’t remember. The pancakes are fried in bacon fat (traditionally) or baked in a greased baking pan in the oven. They are traditional slovak potato pancakes. I think they are called “baba” or “boba” when baked. They are traditional slovak potato pancakes. I left my cook book in Dallas over the holidays and just discovered that I forgot to bring it back. I’ll get my book back and send the recipe. I would love to share many of the recipes in the book with all of you. I have strudel, hulupka, pampooskies, kolachy (both leavened like the Polish style and unleavened “Slovak” style. Bosia Milosti (Celestial Crust) Christmas Saurkraut Soup, Plum dumplings (yum), etc. I may try to put them together in a smaller version of a cookbook. If it is workable, I’ll give y’all a link to download it. Right now I’m busy with my 92 year old Mom. She has Alzheimer’s and just had cataract surgery. My hometown newspaper used to call my Grandma for her recipes. She was a very awesome woman. Just for starters she had two sets of twins back to back after the age of 40. Then two more children after that! What a woman!
My step-mother was born in Halic, Slovakia – she was an excellent cook. Christmas eve she would serve a cream of mushroom soup with kielbasa, does anyone have this recipe?
Skoda, ze príspevky sú v anglictine. My zijeme uz niekolko desatrocí v zahranicí a kedze úradný jazyk je v súcastnosti jazykom viac ako pol miliardy obyvatelstva Zeme, anglictina tu nemá budúcnost.
Len na upresnenie:
Vianočka je síce populárny sladký chlieb-koláč na Slovensku, ako malé deti nám ho mamicka v nedelu dávala na ranajky s kakaom, ale nie je originálnym slovenským výtvorom. Prebrali sme ho od zidovských spoluobcanov, ktorí ho podávajú pri sviatocnej veceri (ak to nie je celkom tak, nech ma niekto opraví – v USA je viac Zidov nez v Izraeli a tak to máte s kým skonzultovat). Jeho názov je Jalá (Challah). Neviem, ako ho nazývajú americkí Zidia.
Does anyone know a recipe fork replete
It is a pastry my grandma used to make
Kind of a triangle flaky and filled with nuts
Carol are u talking about a dough rolled out and sliced in triangles and filled with lemon rind and walnut paste? I’m not sure if it’s Slovac or Hungarian.
I will donate by check. please send me your address. just found this site today and love it. thank you
Thank you so much for posting such helpful information for free use! 🙂
Where can I buy a book
Hi Sylvia Ann,
I got this book from my Mom and all of my family has one. It is the only book that I know of written by slovak home cooks. Here is a link on how to purchase.
http://www.fcsla.org/cookbook.shtml
We all call it the “green cookbook”
Has many variations of the traditional recipes as they changed from Baba to Baba.
I have a cookbook, Woman’s Glory by Slovenian Women in 1951 and updated int 1971. Has some good recipes in it. Your recipes seem to be more authentic where the cookbook seems to have Americanized them.
The “green book” is still sold by the First Slovak Ladies Assn. It has many good recipes in it.
Thank you for such a great and informative site, Lubos. I don’t have much, but I am very happy to donate when I can. Please keep the grandmother foods coming! Ron
Thanks for your wonderful site. I plan to try many recipes. My mother said one of her fathers favorites (he spent time in Hungary so maybe it’s Hungarian?)was Potatoes and green beans w/ maybe creamery vinegar sauce served warm.
Ever hear of that?
Thank you Peter Culen
This blog was how do I say it? Relevant!! Finally I have found something which helped me. Thanks! Yeh Rishta Kya Kehlata Hai Star Plus Serial