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Recipe
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Krkonose Soup

  1. Pour lukewarm water on the bread yeast, mix and add salt and caraway.
  2. Let it warm until the next day.
  3. Add the broth from the soaked mushrooms and the chopped mushrooms.
  4. Cook over medium heat for approx. half an hour, until the soup becomes thick.
  5. Add finely chopped onion fried in butter, and not too thick a mix of beaten eggs.
  6. Before serving the soup, add peeled and sliced potatoes that have been boiled in the skin.

 

Source: Regionální turistické informační centrum Krkonoše

Recipe

Potato Dumplings with Sheep Cheese

The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets. The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk. Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.

Recipe

Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.

Ingredients

  • Homemade recipe:
  • 200g bread yeast
  • 150g butter
  • 10 g dried mushrooms (or 100g fresh mushrooms)
  • 1 onion
  • 5 eggs
  • 500g potatoes
  • salt
  • caraway
  • 1 litre water (water as required)

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