Traditional Slovak Recipes
Bryndzové halušky
Bryndzové halušky is a traditional Slovak dish made with small potato dumplings, bryndza sheep cheese and crisp fried bacon. They are hearty, simple and closely tied to Slovakia’s mountain and shepherding traditions.
- Cuisine
- Slovak cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Medium
- Prep
- 25 min
- Cooking
- 20 min
- Total
- 45 min
Recipe
Bryndzové halušky are one of the best-known dishes in Slovak cuisine. They are made from small dumplings prepared with raw grated potatoes and flour, then mixed with bryndza, a tangy sheep cheese.
Their strength lies in their simplicity: potatoes, flour, salt, bryndza and fried bacon. That is why the texture of the dough, the quality of the bryndza and serving the dumplings hot all matter so much.
Practical cooking
Ingredients
4 servings
For the dumplings
- 600 g potatoes (peeled and finely grated)
- 200 g plain flour (adjust the amount depending on how watery the potatoes are)
- 1 tsp salt
To finish
- 250 g bryndza
- 150 g bacon (cut into small cubes)
Cook flow
Instructions
Total: 45 min
- 1
Prepare the dough
Prepare the potatoes
Peel the potatoes and grate them finely. If they release a lot of liquid, carefully drain off some of the excess.
Mix the dough
Add the salt and flour to the grated potatoes. Mix into a thick, sticky dough. It should not be as runny as pancake batter, but it should not be too stiff either.
- 2
Cook the halušky
Bring the water to a boil
Bring a large pot of salted water to the boil.
Form the halušky
Press the dough through a halušky maker, spaetzle maker or a sieve with larger holes directly into the boiling water.
Cook the halušky
Cook the halušky until they rise to the surface, then let them cook briefly for a little longer before draining.
- 3
Add the bryndza and bacon
Fry the bacon
Meanwhile, fry the bacon in a pan until crisp. Keep the rendered fat for finishing the dish.
Mix with the bryndza
Mix the hot halušky with the bryndza until the cheese softens and coats the dumplings evenly.
Serve
Serve immediately, topped with the crisp bacon and, if you like, a little of the rendered fat.
Refine
Tips and variations
Dough consistency
The amount of flour depends on the type of potatoes and how much water they contain. The dough should be thick and sticky, but still soft enough to press through a halušky maker.
Serve fresh
Halušky are best served straight after cooking. If they sit for too long, they can thicken and lose their softer texture.
Variation
In some households, a little sour cream is stirred into the finished halušky for a milder, creamier taste.
Variation
If bryndza is not available, you can use a mild mixture of sheep cheese and sour cream, although the flavour will not be the same.
After cooking
Storage and serving
Serving
Traditionally, bryndzové halušky are served with fried bacon and a little rendered fat.
Serving
They are often enjoyed with a glass of sour milk, kefir or žinčica.
Storage
Store cooked halušky in a sealed container in the fridge and use them ideally within 1–2 days.
Storage
When reheating, adding a small splash of milk or cream helps prevent the dish from becoming too dry.
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