Traditional Slovak Christmas Dinner Recipes

SLOVAK BOBALKI - CHRISTMAS EVE TRADITION

Slovak Bobalki - Christmas Eve Tradition image

Bread Balls with Poppyseeds and Honey. This is a traditional dish from the Slovak Velija or Christmas Eve Holy Supper that consists of twelve meatless dishes representing the twelve Apostles. Bobalki - Awaiting Baptism by Water.

Provided by Lulu - Southern Cze

Categories Grains

Time 35m

Yield 36 Bobalki Dough Balls

Number Of Ingredients 9

Ingredients

2 cups water
3 tablespoons sugar
1 tablespoon sugar (used with yeast)
2 teaspoons salt
5 tablespoons canola oil (if not fasting) or 5 tablespoons butter (if not fasting)
2 (1/4 ounce) packages active dry yeast
6 cups all-purpose flour
1/2 cup poppy seed
1/2 cup honey

Steps:

In a medium saucepan, bring to boil 2 cups water, 3 tablespoons sugar, salt and oil. Cool to lukewarm. Meanwhile, dissolve yeast in 1 tablespoon sugar and 1/2 cup warm water.
Place flour in large bowl. Add lukewarm water-sugar mixture and yeast mixture. Combine thoroughly and knead until smooth (10 minute by hand or 7 minute in mixer). Cover and let rise until doubled.
Punch down dough and turn out onto a lightly floured surface. Roll dough to 1/2- to 1-inch thick and cut into pieces and roll by hand into 1 inch balls.
Place on a parchment-lined or floured cookie sheet with dough ball sides touching. Heat oven to 375 degrees. Let rise, covered with oiled plastic wrap until nearly doubled. Bake 15-20 minutes or until lightly browned. Cool completely.
Meanwhile, grind poppyseeds in a mortar and pestle with a little water or milk and set aside. When Bobalki are cool, break dough balls apart, and place in colander. Pour just enough boiling water over Bobalki to soften but not turn them into mush. Drain well. Pour warm honey and ground poppyseeds over all. Stir lightly and serve immediately.

Nutrition Facts : Calories 124.3, Fat 3, SaturatedFat 0.3, Sodium 130.9, Carbohydrate 21.9, Fiber 1.1, Sugar 5.4, Protein 2.7

SLOVAK CHRISTMAS EVE MUSHROOM SOUP

Slovak Christmas Eve Mushroom Soup image

This was passed down from generation to generation. I don't have a recipe for this soup, but I will try to esitmate the portions. It is a sour soup but it is delicious. People either love it or not. My neice never liked it and now she loves it, can't wait till Christmas Eve. My grandmother used to use mushrooms my grandfather and dad would pick up in the woods. I believe they called them sheephead. My grandmother would then clean them and hang them to dry. We can't find the mushrooms for sale and are afraid to go and look for them in the woods. We don't know the good from the bad.

Provided by Jane from Ohio

Categories Clear Soup

Time 2h

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 lb onion, chopped
1 1/4 cups butter, divided (May need a little more)
2 lbs mushrooms, finely chopped (we use white mushrooms)
1 quart water
10 (7 1/2 ounce) cans sauerkraut juice
1/4 cup flour

Steps:

Saute chopped onions in 1 cup butter until golden brown.
Add finely chopped mushrooms to onions, and cook until mushrooms are done.
Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
Add roux to soup and cook another 15 minutes to 30 minutes. Serve.

TRADITIONAL SLOVAK HALUSKI

Traditional Slovak Haluski image

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.

Provided by WickedCreations

Categories Main Dish Recipes Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

1 pound bacon
4 small potatoes, peeled and coarsely chopped
1 cup all-purpose flour
2 eggs, beaten
½ teaspoon baking powder
1 pinch salt
2 cups shredded Wisconsin brick cheese

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g

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