Bryndzove halusky

Ingredients for 4 servings:

• 250 g potatoes, cooked, still hot
• 1 kg potatoes, raw
• 150 g potato flour
• Vinegar
• 250 g sheep’s cheese (Brimsen, alternatively other sheep’s cream cheese)
• 1 large onion(s)
• 200 g bacon cubes
• 2 tbsp oil or lard
• Salt
• Nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Potato dumplings (Halusky) with Slovak sheep cheese (Brimsen) – a Slovak national dish

Finely grate the raw potatoes into a cloth soaked in vinegar and water and squeeze the excess water thoroughly. Press or mash the cooked potatoes while they are still hot and mix well with the raw potatoes. Add the potato flour and knead into a dough. Season with salt and nutmeg. Scoop out the dumplings with a teaspoon and cook in gently simmering water for 2-3 minutes, until the dumplings float to the surface. Drain. Dice the onion and fry in the fat until light brown, then add the bacon cubes. Serve the dumplings in a bowl, sprinkle with crumbled Brimsen cheese, and top with the diced onion and bacon. Serve with green salad, Chinese cabbage, lamb’s lettuce, or endive.