It is not a complicated or time-consuming recipe to put together, so skip the highly processed, canned foods so near and dear to my co-worker so many years ago and make this soup from fresh ingredients. Well, all this talk is making me hungry. I followed recipe using yellow wax beans. of the egg flakes for this recipe). To this I add milk and vinegar or buttermilk. If you want to thicken the soup, remember: Blend the flour into the sour cream first. Let the soup cook until the beans and potatoes get soft. I made a bean soup with white ordinary beans. My family were not gypsys but The early Hungarian gypsys were noted for stealing! I would try Def Kats suggestions but I cant since I do not have a sour cream at home and do not feel like going to a grocery store in this heat (42 degrees Celsius). by admin | Dec 16, 2016 | Slovak food | 0 comments. Then, make a mixture of sour cream, milk and flour. there shouldnt be any additives in whipping cream (before whipping, of course). It has roots in eastern Europe and therefore is very popular not only in Slovakia, but also in our neighbouring countries Czech republic, Poland, Hungary, as well as in other Slavic countries, Turkey and Greece. It can be served with potato gratin and vegetables. Add finely chopped mushrooms to onions, and cook until mushrooms are done. Christmas dinner? The staff often brought our lunch to work and inevitably wound up clustered together in the back room discussing the current days collection of dishes from brown bags and plastic containers. When all else fails, go for the organic. My Slovak grandmother made a wonderful version of the Green Bean soup. My Grandma used to put tiny dumplings in hers. Its called Maltaglianti pasta, fancy name but its a leftover from making more fancy pasta. But you can use your leftover bryndza to cook amouthwatering Slovak soup, too. The one thing i did differnt is fried some bacon and added my flour to it. Hmmm. (Spear garlic on toothpick for easy finding.) pouzva velk psmeno len na zaciatku a teda napr. It is so good hot or cold special second day. The most famous food, still popular in the Slovak kitchen, is bean soup. Im gonna cook lentil soup for a meal. How cooking the world helped a new mother from a troubled childhood find peace and self-acceptance. 1/4 cup sour cream I also like to add some pork or smoked sausage, potatoes, the zaprashka, and of course dill. To thicken a soup I make a roux (zaprasku) and add in a soup, it always works when you make roux right and not clumpy. Not only Slovak soups are cheap to make and make you full for longer time. I heard from some people that it should not be too cold when adding it to the hot water. There are many ways to use this aged sheep cheese on top of haluky (national food nr.1), as afilling in pirohy or with butter and onions as atypical and delicious spread. Add the vinegar and salt, to taste. I just get everything from the farmers market do not know how they did everything they did and have a huge garden! I made this soup a couple times now. Im definitely looking forward to the next dish that Lubos will make. Learn how your comment data is processed. This blog is powered by WordPress and HeatMap Adsense Theme, Welcome to SlovakCooking.com, website dedicated to traditional Slovak recipes and home-made cooking of our grandparents. In a large heavy soup pot or a slow-cooked pot, saut on medium heat the vegetables and pancetta in olive oil until the pancetta are cooked and onions and celery have softened about 5 minutes. Thicken with roux and season with grated garlic or green parsley. Add: water salt pepper, can use crushed garlic, bay leaf, 1chopped onion. (You can add a few drops of Kitchen Bouquet or Unauthorized use and/or duplication of this material without express and written permission from this blogs author and owner is strictly prohibited.