SOUPS

Bean Soup with

Homemade Noodles
Fazuľová polievka s domácimi rezancami
4 LITERS

500 g large red butter Fill a pot with water twice the volume of the beans and soak them for
beans at least 12 hours before cooking. We recommend doing this the night
smoked bacon, klobása before cooking. When you᾿re ready to begin, drain the water, rinse
(sausage), smoked ribs the beans, and place them in a pot. Add the smoked meat to give the
or meat
soup a unique taste and add fresh water approximately 2 cm above
4 carrots the beans and meat. Cook for approximately 30 minutes. Then add
2 parsley roots peeled and diced carrots, parsley and celery roots and potatoes. Add
½ celery root black pepper, bay leaves, salt as necessary, whole garlic cloves, and
2 – 3 potatoes more water as necessary and cook for another 30 minutes until
5 black peppercorns everything is soft.
2 bay leaves
1 – 3 garlic cloves Prepare the paprika roux while the soup is cooking. Melt lard on a
1tbsp lard pan, add the fine chopped onion and fry until translucent. Lower the
1 medium-sized onion heat, add sweet paprika, sauté, add water, mix well and pour into the
2 tsp paprika pot with the soup and bring to a boil. Taste the soup and add salt if
1 tsp salt necessary. Remove the meat, slice into small pieces and return to the
pinch of marjoram soup. When the soup is done, crush the marjoram in your palms and
add. Serve with homemade noodles.
Noodles To make the noodles, pour the flour into a bowl, add salt and egg.
500 g semi-coarse flour Gradually add water depending on the absorbency of the flour and
plus flour for dusting the size of the egg. The dough should have a playdough-like
pastry board and dough
consistency, tougher, but still pliable so that it can be rolled out.
pinch of salt
Flour a board, divide the dough into several parts and roll them into
1 egg (medium size) thin sheets. Cut the sheets into strips as wide as the desired length of
200 ml water the noodles. Flour the strips, layer them on top of each other and cut
in the desired width. Boil in salted water, drain and add oil so that
they do not stick. Serve separately or as part of soup.

This dough can also be used to make other pasta shapes, such as
squares. If you have a pasta machine, you can also make thin noodles
for broth.
 Sour Lentil Soup
Šošovicová polievka nakyslo
4 – 5 SERVINGS

150 g dried brown lentils Spread the lentils on the kitchen counter and remove any small
1.5 l water stones, which may be mixed in. Wash the lentils three times with
2 bay leaves water to remove any small peels. Place them in a pot, add 1.5 liters of
3 larger potatoes water, 2 bay leaves, diced potatoes and the whole onion. Salt and
1medium-sized onion cook together for 15 to 20 minutes.
1tsp salt
250 ml cooking cream To make the soup thickener, whisk together the cream, milk and
(10% fat) flour, and add to the soup along with pressed garlic. If you don’t want
or whipping cream to give the soup a strong garlic flavour, you can leave it out
(33% fat) completely or add whole cloves along with the potatoes and cook
200 ml whole milk together. Season with salt, freshly ground black pepper and allspice.
2 tbsp fine flour Bring to a boil and turn off the heat. Let the soup cool slightly.
2 cloves garlic Finally, add lemon juice or a drop of vinegar to give the soup the
ground black pepper necessary acidity.
ground allspice
lemon juice or vinegar, Tip: In order to prevent the soup from curdling, we can do what our
to taste grandmothers did: pour a ladle full of the soup in a bowl and let it
cool slightly. Then add vinegar or lemon juice in the proper
proportion for the entire volume, stir, and carefully stir it back into
the hot soup.
 Garlic Soup
Cesnačka
4 – 5 SERVINGS

300g potatoes Peel and cut the potatoes into cubes and put them in a pot. Cover
1 l of broth water with water or broth, add salt, pepper, bay leaf, 2 cloves of garlic and
salt cook until soft. Remove some of the potatoes, mash them and return
ground black pepper them to the soup, in order to thicken it. I do not recommend using
1 bay leaf an immersion blender, as the potatoes will become glue-like.
1 head of garlic
(or according to preference) While the soup is cooking, melt the lard in a pan, add the paprika,
1tbsp lard sauté it and then add water. Add this mixture into the soup and bring
1tsp of paprika to a boil. Press the garlic into the slightly cooled soup, adjusting the
grated cheese, amount depending on the desired garlic flavour. Remove the inner
chopped chives sprout to make it lighter on the stomach.
or parsley, to serve
For croutons, cut the bread into cubes and fry in duck fat. The duck
Croutons fat gives the croutons a unique flavour. If you don’t have duck fat, you
can also fry them in pork fat or on a dry pan.
stale bread
duck fat
Pour the soup in a bowl over the croutons or in a bread bun bowl
(see p. 101) and sprinkle with grated cheese and chives.

Our grandmother cooked garlic soup whenever she cooked potatoes.

She used some for the soup and the rest for another dish.
 Bean Soup
Šútolica
4 – 5 SERVINGS

250 g of dried small Soak the beans the day before. Then change the water, add the spices,
white beans bay leaf, meat and cook until semi-soft. In the meantime, prepare the
3 l water remaining ingredients: peel and cut the potatoes into cubes, and cut
5 black peppercorns the sauerkraut into smaller pieces to make them easier to scoop up
2 allspice berries and eat. Take the sour cream out of the refrigerator in advance so that
3 juniper corns it is at room temperature.
3 bay leaves
1 piece of smoked meat When the beans are almost cooked, add the potatoes and continue
(ribs, bone or bacon) cooking until they are soft. Then add the sauerkraut. By the way, if
4 – 5 potatoes you add the potatoes and sauerkraut at the same time the acidity of
500 g sauerkraut the sauerkraut will prevent the potatoes from softening. Cook
200 g sour cream together for about 10 minutes. Then stir the sour cream in a bowl
salt with a ladleful of soup, and pour the mixture into the soup. Bring to
a boil, season with salt and ground black pepper and serve with fresh
ground black pepper
bread.

Tip: After cooking, the meat can be taken out, cut into smaller pieces
and returned to the soup, or used to prepare potato balls stuffed with
meat and sauerkraut (see p. 47).

If you don’t feel like cooking the beans, you can use canned beans.
Prepare the broth from the meat in advance and then add the
potatoes. After the potatoes are cooked, add the sauerkraut and pour
in the drained canned beans. Cook together for 10 to 15 minutes.
Then, as above, stir the sour cream in a bowl with a ladleful of soup,
and pour the mixture into the soup. Bring to a boil, season with salt
and ground black pepper and serve with fresh bread.
 Christmas Sauerkraut Soup
Sviatočná kapustnica
7 SERVINGS

1 kg sauerkraut If the sauerkraut is too sour, carefully rinse it with water and chop
1 l water finely. Place in a pot, cover with water, add the klobása, mushrooms,
1 – 2 homemade klobása bay leaf and allspice. Cook for about 30 minutes.
(sausage)
1 cup dried mushrooms Fry the onions in butter in a saucepan until golden brown, sprinkle
1 – 2 bay leaves with paprika and add water. Then add to the soup. Grate the potato
couple allspice berries on the large grating surface of your grater and add to the pot together
1 tbsp pork lard with the pressed garlic. The potato will thicken the soup. Cook and
2 onions season as needed.
1 – 2 tbsp paprika
Take out the klobása, cut into slices and return to the soup. Add the
1 larger potato
prunes and salt and pepper as necessary. Serve with fresh homemade
3 – 4 cloves garlic
bread.
salt
ground black pepper
handful of prunes

The recipe for sauerkraut soup varies from region to region. In some places cream
or smoked meat are added, in others, prunes are omitted. In our region,
we sometimes use croutons (see recipe on p. 15).