Recipe in Slovak language.

Ingredients: about 2 potatoes,2 cups flour, one egg, salt, bacon, sheep chease.

PIES :Prep Time: 30.But one kind you will surely find on your travels in Slovakia are bryndzové pirohy, pierogi filled with the special Slovak sheep cheese, bryndza. This cheese is also used to make the Slovak national dish, bryndzové halušky.

Ingredience for pirohy mixing dough by hand

Start by cooking few potatoes. Cook them until they are quite soft and mash them by hand. Add about a cup of flour, one egg and about a tablespoon of salt. Mix everything together by hand. Then add more flour until you get a fairly stiff mixture. Also place a large pot full of salted water onto the stove. Dought loaf roll out dough

Form the dough into a loaf and place it onto a dusted board. Dust top with flour to prevent the pin from sticking. Roll out to an about 3 millimeters thick pancake. Cutting pierogi with drinking glass dough with sheep chease.

Then take a drinking glass and cut out circles. Do this by pushing down with the glass and twisting your wrist left and right few times. The dough will come out with the glass. Top each circle with a teaspoon worth of sheep cheasea. If you don’t have sheep chease, you can imitate it by mixing feta with sour cream. Making pirohy by folding dough over decorate by twisting

Place pierogi into the pot of boiling water. Right after placing them in water, scoop them up with a wooden spoon to keep them from sticking to the bottom. Pierogi are ready when they float to the top. Scoop them out using a large strainer.

making skvarky topping pirohy with grease

Bryndzové pirohy are topped with bacon. Prepare these by cutting good thick smoked bacon into pieces about inch long and frying them until the white fat part dissolves away.

Traditional Slovak bryndza PIES.



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