Igor Pargac - young talented director from Slovakia. Among his recent
accomplishments is a documentary movie "Skade si chlapce" about the
Jewish Holocaust and the camaraderie between Christians and Jews
before and during WWII. Thanks to this project, old friends were reunited
after 50 years of separation.
You can order this impressive DVD by wiriting e-mail to jsiska@excite.com
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Peel and wash potatoes grind about
1/2 of them. The other half needs to be cut in small pieces. Add a
little bit of salt to the ground potatoes and enough flour to
make thicker dough. Grate the dough to make small dumplings and
cook them in the salty water. Cook the other half of the potatoes
in salty water too. Mix the dumplings and cooked potatoes together. Cut the bacon in small pieces, fry it and mix it
with the dumpling mix. Serve with butter, milk or sauerkraut.
Source: Magazine Zivot
Bean soup
6
oz white beans
Oil
1
TB flour
1
carrot, parsley
salt,
ground black pepper
2
oz of peas
2
oz of cream of wheat
1
clove of garlic
ground
red paprika
marjoram to taste
one medium onion chopped
Beans need to be soaked in water for
several hours before cooking. Once the beans are soaked, take them out of the water, put the beans into a pot, and
add about 4 cups of water. Salt the water and cook until the beans
are semi-soft. Fry chopped onion in oil, add flour and keep frying
until cooked. Then add water to make a thick mixture. Add to the soup. Cleaned vegetables need to be cut into smaller
pieces, crush the garlic and add to the soup together with peas,
parsley and cream of wheat. Also, add salt, pepper and paprika according to
your taste. Finish with marjoram.
Source: Magazine Zivot
Slovak Lentil Soup
1 cup of soaked lentils
2 whole onions
oil
ground red paprika
8 oz of root vegetables (carrots, parsnip)
2 oz smoked bacon
soup seasoning (e.g. Vegeta)
Marjoram
3 tb oatmeal
parsley
Chop one onion and fry it in a
pot with oil. Then drop some flour on top and add water. Stir
everything and then add pre-soaked lentils. Let everything cook
slowly. Clean the vegetables, cut them into small pieces and add
to the soup together with whole onion and piece of bacon. Next add
salt and spices and cook until the vegetables become soft. Then
add parsley, soup seasoning according to your taste, marjoram and
oat meal. Bring the soup to boiling once again and let it cool.
Before serving take out the piece of bacon and the whole onion.
Source: Magazine Zivot
Gulas (Goulash)
6-8 oz beefstew
2 large onions
12 oz potatoes
1 small bottle of letcho (red peppers in tomato sauce)
2 tb caraway seed
1 tb ground red paprika
oil
3 tb flour
10 black peppercorns
4 cloves garlic
salt, marjoram
soup seasoning
Beefstew should be cut into small pieces. Clean
the onions, chop into small pieces and fry in oil. Add
beefstew and stir constantly. Once the stew is well cooked, add
paprika. Then add water and let simmer. Add peppercorns, caraway, crushed garlic and
letcho. You should cover the pot and let everything cook until
almost soft, then just add cleaned and diced potatoes.
Oil and flour should be used to make a rue, add cold water, mix and
add to the soup. Once potatoes become soft, remove
from the heat and spice accordingly with marjoram.
Source: Magazine Zivot
Liver
Shishkabob
1 lb liver (pork or beef)
2 onions
1/4 lb smoked bacon
10 oz potatoes
ground black pepper
ground red paprika
2 green peppers
butter
salt
Liver should be washed, dried and then cut into
approx. 1 1/2 inch pieces. Peel the potatoes and onions and cut them into
circles. Cut bacon and peppers into 1 1/2 inch slices. To prepare sticks,
alternate liver, beacon, potatoes, onions and peppers. Sprinkle
with spice and fry on each side in pan with butter. Salt the
stick just before serving. Recommended side dish is either mashed
potatoes or vegetable salad.
Source: Magazine Zivot
Pirogi (Perky)
salt
5
cooked potatoes in peels
Roasted
onions or smoked bacon
1
lb flour
Filling:
6
cooked potatoes in peels
1/2
tsp salt
3
TB of butter
3
TB of cream cheese
1
egg yolk
chives
1/2
TB
dill
pinch
of ginger
Dough: Mash cooled and peeled potatoes, add salt and
flour and mix into supple dough. Once you have made the dough,
let it sit for a while. Filling: Potatoes for filling need to be
peeled and either crushed with fork or scraped. Mix the
filling potatoes with cream cheese, soft butter and one egg yolk. Also,
add herbs and salt to your taste.
Next step is to press the dough to about 1/8 of inch and cut into triangles. Place
about 1 tsp of filling on each piece. Close dough around the filling using egg white to seal. Pirohy should be
cooked in boiling salted water for about eight minutes. Once done,
sprinkle with cream cheese and roasted onions or bacon.
Source: Magazine Zivot
Buchty
1 lb flour
2
egg yolks
5 TB powdered sugar
7
oz oil
1
oz yeast
1
tsp crystal sugar
250 ml milk
Filling:
11
oz cottage cheese
1
egg
2
tsp. vanilla
2 oz raisins
Topping:
1
oz butter
3.5
oz flour
1
oz powder sugar
First prepare a leaven. To do this,
warm up milk and mix with yeast. Then add egg yolks, sugar, 2/3 cu of lukewarm milk and oil to sifted flour. Knead a dough and let it raise. Then knead it and let it raise once again.
Sprinkle flour on a board and knead the dough into 1/2 inch thickness. Cut into 3 inch squares. Mix all the ingredients for filling together. Make a well in the squares with a spoon and put filling in. Then roll into a ball (to keep filling inside) (buchty ). With fingers
mix flour, butter and sugar to make the topping. Mix an egg in
the 3.5 ozl of milk and soak the top of each buchta in it.Then
press it into the topping. Put the buchty on a greased baking sheet bake
at 350 until golden.
New Book
www.fgslovakia.com - "The foreigner's guide to living in Slovakia" by Margarete Hurn is a must to read for foreigners planning to travel to Slovakia.
Margarete Hurn is an American who has lived and worked in Slovakia for more than five years. Her book is a guide for thouse who are inquisitive of how to acclimate smoothly within Slovakia.
