Traditional Slovak Recipes

Submitted by Sabol’s Farm

Hrutka (Easter Cheese)

  • 1 ½ quarts milk (raw is needed)
  • 24 eggs

Beat eggs with beater thoroughly; add milk. Cook in double boiler slowly until it coagulates. Drain as dry as possible through a large cloth, squeeze into a ball, doing this while still hot. Tie the cloth and hang up until dry, or overnight. Remove the cheese in the morning, cut slices to serve. This may be salted to taste.

Holubki (Pigs in Blankets, or Stuffed Peppers)

  • 1 pound ground lean pork shoulder, or
  • ½ pound ground pork, and 
  • ½ pound ground beef
  • ¾ cup rice
  • 1 medium onion
  • 1 egg
  • 1 small head of Cabbage
  • Salt and Pepper to taste

Soak rice for ten minutes in hot water, or cook slightly. Slightly fry the onion. Combine these ingredients. Par boil or soak the tender leaves of the cabbage, or remove the seeds from the green pepper, and use without further preparation.

Stuff the meat mixture into the peppers, or fill the cabbage leaves. To close, roll the leaf around the meat mixture, and fold in the edges. Use toothpicks if necessary.