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Cooking
Bryndza Halušky with Bacon – A Tasty Classic
· 4 servings
Make a smooth mash
Grate the raw potatoes on the finest grater. It's quite a fiddly job, so you can also grate them coarsely and then blend with a stick blender. You want the mixture as smooth as possible.
Cover with water
Pour the liquid from the potatoes into a small jug and let it stand for a while. The starch will settle at the bottom. Pour off the water, then stir the settled starch back into the potatoes.
Mix in the flour
Combine the two types of flour and stir into the potato mixture. You may not need to use it all. The dough should end up neither too thick nor too runny.
Cut off pieces of dough
Bring a large pot of water to the boil and season with about two teaspoons of salt. Drop the dumplings into the boiling water. It's easiest with a special halušky sieve, but a colander with large holes works too, or you can cut small pieces straight off a board with a knife.
Scoop them out once they float
The dumplings are done as soon as they float to the surface. Drain them straight away, then toss with a knob of butter back in the pot so they don't stick together.
Fry the onion and whip up the cheese cream
Chop the onion and roughly chop the bacon, then fry both in a hot pan until nicely crispy. Mix the bryndza with the cream until you get a smooth, creamy sauce.
Add sauerkraut, if you like
Serve everything together, adding sauerkraut or sweet-and-sour cabbage, warm or cold, if you fancy it.