Best 2 Slovak Christmas Eve Bobalky Recipes
Bobalky, also known as Slovak potato dumplings, is a traditional and beloved dish served during the Christmas Eve dinner in Slovakia. These soft and fluffy dumplings are made with mashed potatoes, flour, eggs, and spices, resulting in a comforting and flavorful side dish that pairs perfectly with various holiday dishes. Bobalky can be prepared in different ways, each region or family having its own unique recipe. Some variations include adding bryndza cheese, sauerkraut, or poppy seeds to the dough, creating a delightful variety of flavors and textures. Discover the joy of preparing Bobalky with our collection of authentic Slovak recipes, ranging from classic to modern interpretations. From traditional potato Bobalky to variations with unique fillings, our recipes offer a culinary journey through Slovakia's Christmas Eve traditions.
Here are our top 2 tried and tested recipes!
SLOVAK CHRISTMAS EVE MUSHROOM SOUP
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
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.
SLOVAK CHRISTMAS EVE BOBALKY
This recipe came from my grandmother to my mother and me. I always had a hard time finding the finely ground poppy seed that looks black. The stores here have poppy seed but it is not finely ground and it is grey in color. I even tried to re grind it in the food processor to no avail. I decided to try the Solo brand poppy seed. It worked out wonderful and I didn't have to cook it. I also use the frozen rolls instead of baking the braided bread. It tastes the same
Provided by Jane from Ohio
Categories Czech
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Bake the rolls the night before and put aside.
- Cut each roll in half and then each half in thirds.
- Place the cut rolls in a colander and pout the boiling water over the rolls.
- boil the three cups of milk.
- add the honey, according to taste
- Stir well about 1 to 2 minutes.
- pour over the poppy seed and mix.
- Add to the Bobalky.
- Mix well.
Here I present you with the Tips, Conclusion based on all recipes in the article:
Tips:
- Use high-quality poppy seeds: Fresh, plump poppy seeds will yield the best flavor and texture.
- Grind the poppy seeds finely: This will help them release their full flavor and create a smooth filling.
- Don't overcook the poppy seed mixture: It should be thick and creamy, but not dry or crumbly.
- Use a variety of nuts and dried fruits in the filling: This will add flavor and texture to the kolaches.
- Let the kolaches cool completely before serving: This will help them hold their shape and prevent the filling from leaking out.
Conclusion:
Bobalky are a delicious and festive Slovak Christmas Eve treat. They are easy to make and can be filled with a variety of sweet and savory fillings. Whether you are looking for a traditional Slovak recipe or something new and creative, these kolaches are sure to please everyone at your holiday table.
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