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Bryndzové halušky is a modest and simple meal consisting of three elements: halušky, bryndza, and bacon. Halušky is a traditional name for a type of dumpling made with grated raw potatoes and flour. The second essential ingredient in this dish is bryndza, a flavorful cheese made from sheep's milk, authentic to the Liptov area.
The original Slovak bryndza is salty, strong, crumbly, and light gray, while the mass-produced varieties are usually milder, lighter, and typically have a certain percentage of cow's cheese. Bryndza is added directly to halušky and mixed thoroughly until it melts.
MOST ICONIC Bryndzové halušky
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Halušky is the incredibly soft variety of potato dumplings, usually associated with Slovakia and the Czech Republic. The dough is created with grated raw potatoes and flour. They are typically cooked so the batter is spread on the wooden board, and small pieces of dough are cut and dropped directly into the boiling water.
Another, more modern approach, employs a special halušky strainer through which the batter is gently pressed and dropped in water, creating tiny dumplings in the process. Both techniques result in irregularly shaped dumplings which have a soft texture and pale color.
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Germknödel is a famous Austrian steamed yeast dumpling. It consists of soft dough which is filled with rum-spiced plum jam. Before serving, the dumpling is generously doused with melted butter or vanilla-based sauce and sprinkled with a considerable amount of poppy seeds.
Believed to have originated in the eastern or southern parts of Austria, this unique dessert is nowadays associated with the famous Austrian ski resorts, where it has become an irreplaceable winter staple. Even though germknödel is nowadays consumed as a dessert, this was not the case when it first appeared in Austrian cuisine.
MOST ICONIC Parené buchty
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The Slovak version of the famous Polish pierogi consists of a thin potato dough that is wrapped around a combination of grated potatoes and a traditional sheep cheese known as bryndza. These crescent-shaped dumplings are usually cooked (and occasionally fried) until golden and crispy on the exterior.
When served, they are traditionally topped with fried bacon, chives, and a dollop of sour cream.
MOST ICONIC Bryndzové pirohy
This simple, rustic Slovak dish consists of a combination of traditional halušky dumplings and tangy sauerkraut. The soft and small halušky are a unique variety of potato dumplings, incorporated in various Slovak dishes. In strapačky, their mild taste perfectly pairs with the sour, lightly sweetened and stewed sauerkraut.
The dish is often garnished with crispy bits of bacon and it is typically served as a filling main course.
MOST ICONIC Strapačky
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