Sauerkraut is as important an ingredient in Slovak cooking as olive oil is in Italian or tofu in Asian. We grow up eating sauerkraut in both the raw form or cooked in our most typical and oldest dishes, like a sauerkraut soup or strapatchki. Indeed, all these ancient recipes come from the times when sauerkraut, alongside … Continue reading Red Lentil and Mushroom Dip
This is a special bonus for Cookslovak fans and followers, as well as those who have already bought the cookbook. Each recipe in 'A Taste of Slovakia' had been tested at least twice, so we had a good choice of photos from different shoots when my graphic designer was laying out the book pages. Sometimes a … Continue reading Chicken Braised in Beer
The mercury plunged to -16ºC last night, which is not uncommon for January, especially in the northern parts of Slovakia and most of its valleys. Do you know what we do to survive such harsh winters? We have a list of old recipes and potent ingredients we return to when those nasty bacteria are getting … Continue reading Decadent Sauerkraut Soup
This is another variation on the traditional Slovak pasta. Yes, our halushki can also be served with sauerkraut, and topped with fried bacon. The old name for the dish is Strapačky (pronounced as strapatchki), which would translate as 'curly halushki' - the name very likely derived from the look these small potato dumplings get from the sauerkraut. … Continue reading Strapatchki
