Halušky with Sauerkraut
4 servings Halušky with sauerkraut is Slovak potato pasta. This recipe uses sauerkraut instead of cream cheese or Bryndza cheese. In some parts of Slovakia, this meal would be called “strapačky! instead of “halušky”, but some would say that this is not accurate since the original strapačky recipe should have sauerkraut incorporated... Read more ... right in the dough. Either way, this is a delicious and refreshing alternative to the creamy version of halušky, which you will end up like it equally! Read less x saved Tom the Chef Founder January 21, 2024 30 min.301/5 30 min. 30 1/5 Ingredients: Halušky batter: 2 LB of potato (Amount before peeling, I usually round up the number of potatoes and end up using a couple of OZ more in order to prevent food waste.)2 eggs (large)½ TSP of salt2 ½ cups of all-purpose flour 2 LB of potato (Amount before peeling, I usually round up the number of potatoes and end up using a couple of OZ more in order to prevent food waste.) 2 eggs (large) ½ TSP of salt 2 ½ cups of all-purpose flour Sauerkraut: 2 TBSP of frying oil (any kind) (adjust if needed)1 onion - peeled and choppedOptionally: 1 LB of bacon (pork) - diced (Skip for a vegetarian option)2 LB of sauerkraut - drained, don’t reserve liquid (amount before draining)½ TSP of salt½ TSP of pepper½ stick of unsalted butter - cut into large pieces (2 OZ) 2 TBSP of frying oil (any kind) (adjust if needed) 1 onion - peeled and chopped Optionally: 1 LB of bacon (pork) - diced (Skip for a vegetarian option) 2 LB of sauerkraut - drained, don’t reserve liquid (amount before draining) ½ TSP of salt ½ TSP of pepper ½ stick of unsalted butter - cut into large pieces (2 OZ) Optional final touch: chives - fresh and finely chopped parsley - fresh and finely chopped salt pepper - ideally freshly ground chives - fresh and finely chopped parsley - fresh and finely chopped salt pepper - ideally freshly ground Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Peeler1x Box Grater of Food Processor wt Shredder Attachment (fine openings)1x Immersion Blender or Food Processor or Blender1x Large Mixing Bowl (8 QT +)1x Large Pot (8 QT or more)1x Large Fry Pan or Sauté Pan1x Wooden Spoon or High-Temperature Silicone Spatula1x Halusky/Spaetzle Press or colander with 1/4″ holes1x Strainer1x Colander in the mixing bowl (to let water from halušky drip in after cooking) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Peeler 1x Box Grater of Food Processor wt Shredder Attachment (fine openings) 1x Immersion Blender or Food Processor or Blender 1x Large Mixing Bowl (8 QT +) 1x Large Pot (8 QT or more) 1x Large Fry Pan or Sauté Pan 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Halusky/Spaetzle Press or colander with 1/4″ holes 1x Strainer 1x Colander in the mixing bowl (to let water from halušky drip in after cooking) Directions: 1. Potato Preparation: Let’s start the preparation of Halušky with Sauerkraut by preparing the potatoes.Sources and related content 1.1. Briefly rinse the potatoes under cold water and then peel. 1.2. Shred the potatoes into a large mixing bowl. Use the fine-sized holes for shredding. 2. Halušky Batter: 2.1. Add: 2 large eggs ½ TSP of salt Thoroughly stir together with a spatula until nicely combined. 2.2. Process until smooth with an immersion blender. Important: Make sure that the batter is well-processed). 2.3. Add into the larger mixing bowl: 2 ½ cups of flour Thoroughly stir together with a spatula until nicely combined. Tip: If the batter is too thick to be comfortable to stir, consider stirring in a little bit of water. 2.4. Let it rest on the counter for about 15 minutes. 3. Set Water to Preheat: 3.1. Put water to preheat in a large pot with a lid (fill to ½ capacity) for cooking halušky in later steps. 4. Sauerkraut: 4.1. Preheat a sauté pan on medium-high heat with 2 TBSP of frying oil and add: 1 large onion Sauté with occasional stirring until glossy (about 2 – 3 minutes). 4.2. Optionally add: ½ LB of bacon – chopped into small pieces Sauté with constant stirring until it is cooked as you like. 4.3. Add: Sauerkraut (drained) ½ TSP of salt ½ TSP of ground pepper Sauté with occasional stirring for about 2 minutes. 4.4. Remove from the stove and add: ½ stick of butter – cut into large pieces Stir until fully combined. 4.5. Then, place it into a large mixing bowl for the upcoming step. 5. Cook the Halušky: 5.1. Right before you start cooking the halušky, stir the batter thoroughly once again to make sure that it is nicely combined. Important: The batter should have the consistency of the thick porridge. If it is too thick, consider stirring in some water; if it is too runny, consider stirring in some extra flour. It is important to process halušky through a halušky press (or strainer) fast. To make the whole process comfortable, cook halušky in batches. To make sure that your batter is correct (not falling apart while cooking), start cooking a very small amount first to be able to adjust the remaining batter if needed. The batter should have the consistency of the thick porridge. If it is too thick, consider stirring in some water; if it is too runny, consider stirring in some extra flour. It is important to process halušky through a halušky press (or strainer) fast. To make the whole process comfortable, cook halušky in batches. To make sure that your batter is correct (not falling apart while cooking), start cooking a very small amount first to be able to adjust the remaining batter if needed. 5.2. Place the halušky press on the top of the pot with boiling water (or place the colander with ¼” holes on the top of the pot). 5.3. Process halušky in the boiling water: A. Halušky press: Process the halušky batter quickly with a front and back motion into the boiling water until all the batter is in. B. Colander with ¼” holes: Press the batter through the strainer utilizing a silicone spatula. Tip: If you have a hard time processing batter in the water (the batter is too thick), consider stirring in a little bit of water. 5.4. Let it cook for about 1 – 2 minutes (the halušky needs to rise to the top before you finish cooking). Tip: If the halušky falls apart during cooking, add more batter into the remaining mixture. 5.5. Using a fine strainer, collect the halušky from the boiling water and place into the colander in the mixing bowl to let the water drip off. 5.6. When an entire batch is in the colander, place it immediately (while still hot) into a large mixing bowl with sauerkraut and stir. 5.7. Cook all the remaining batter into the halušky and always place in the mixing bowl with sauerkraut and stir. 6. Assemble and Serve Halušky with Sauerkraut: 6.1. Thoroughly stir, taste and add salt and pepper if needed. 6.2. Place halušky on the plate and optionally decorate with finely chopped chives or parsley. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.