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halušky s kapustou alebo tvarohom podľa babička

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Tom Kurth View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 16 January 2016 at 14:52
Strayed over here from the Volgadeustch knoefla thread. My Nebraska Czech ladies typically served their halusky with roast pork or roast duck gravy. Marvelous food!
Best,
Tom

Escape to Missouri
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Marinka View Drop Down
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Joined: 26 January 2019
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Marinka Quote  Post ReplyReply Direct Link To This Post Posted: 26 January 2019 at 05:01
Thank you so much for sharing these recipes and memories.
I grew up in a Slovak household- both of my parents were first generation Slovaks raised in coal country of Scranton, Pa in the early 20th century. My mom was a great cook and made the recipes you provided here with some variation. This dish was her older brother's favorite so she usually made it when he visited monthly.
Whenever bacon was cooked in our home, the fat was saved in a jar in the fridge, so when it came time to make halusky s kapustou, my mother would use that as the fat to cook the onions.  
Sometimes my mother added a handful of crushed canned tomatoes to the s kapustou and always a touch of sugar as the cabbage and tomatoes cooked down.  YUM!
I do not recall my mother adding cheese to the halusky s kapustou.  Also, I always thought that just saying "halushky" meant the homemade noodles without the cabbage.  
My favorite dish was having the halushky noodles(no cabbage) with sautéed onions and pot cheese added at the end so it stayed chilled in contrast to the hot halushky.
One other cooking term and method I learned at home is "zaprashka", which I learned much later in life from my chef-boyfriend was a dark roux.  My mother would start with bacon fat, sprinkle flour and brown. This was her base for many Slovak dishes including the halushky.
My favorite Saturday lunch was machanka.  This was a dish that began with zaprashka and my mom would add tomatoes which cooked down into a wonderful thick stew.  She served it with slices of day old bread that we would dip into the machanka and enjoy.


byt dobry (be good),
Marinka
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 January 2019 at 06:42
Welcome to our little corner of the culinary world, Marinka. And thank you for your insights into this dish.

Hopefully, you'll be chiming in with more Slovak recipes and rememberances. They are the heart and soul of what we're trying to do here. 

You might, too, want to go up to the Members Lounge forum, and tell as a little about yourself, your culinary interests, and so on. 
But we hae meat and we can eat
And sae the Lord be thanket
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 January 2019 at 11:30
Hello, Marinka, and thank you so much for dropping in. I am very grateful for your memories and thoughts on the Halušky! I am always impressed with how favourite foods have little differences in them from household to household, but are delicious all the time.

I believe you are correct: my wife says that her grandmother would make her Halušky with cabbage OR with cottage cheese (the closest thing she could get to pot cheese, I guess), but never with both. My wife likes it with both, so I make it with both...happy wife, happy life!

I really like the sound of your "zaprashka," and how it is used to make "machanka," I have not heard of these, but I would like to try this idea out.

I do hope that we see more of you on the forum and would love to learn how your family cooked many different meals. Please do drop into our New Members' Lounge and introduce yourself, and feel free to share your family recipes with us!
If you are a visitor and like what you see, please click here and join the discussions in our community!
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