Recipes Archives - International Cuisine

Taro Root Chips

February 13, 2020 By Darlene at International Cuisine Leave a Comment

Taro root chips make a wonderful treat and taro root is a staple food on the remote islands of Tuvalu and Solomon Islands. The taro root is an interesting tuber and can be cooked several ways, it is used in many cultures and cuisines. This recipe calls for it first being boiled and then fried. The result is a delicious chip to enjoy on its own or with any type of ceviche.

Taro root has all sorts of health benefits. It is rich in fiber and other important nutrients, as a resistant starch it may help control blood sugar, due to its high fiber content, it may reduce the risk of heart disease, it even has anticancer properties. It is said that taro root is good for your gut health and can even help you lose weight. Health reasons or not, it is delicious with a little ceviche on top.

Did you know that about 5 percent of the population on the Solomon Islands have blonde hair? This has been a mystery for quite some time until a scientist discovered a blonde gene unique to the people there. As you can imagine the blonde hair is striking against the dark skin of the natives.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There you will also find more authentic recipes to go with your taro root chips, like palusami, tuna coconut curry, and coconut pudding.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 3 votes

Taro Root Chips

A lovely chip made from taro root.

Course Appetizer

Cuisine Solomon Islands, Tuvalu

Keyword taro root chips

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 376 kcal

Author Darlene at International Cuisine

Ingredients

1 lb. taro root peeled
1/2 cup oil for frying
1 clove garlic minced
salt and pepper to taste

Instructions

Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)
When cool, cut into slices
heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.
Remove and sprinkle with salt, pepper and minced garlic clove.
Enjoy on its own or a scoop for some fresh ceviche.

Nutrition Facts

Taro Root Chips

Amount Per Serving

Calories 376 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 2g13%

Sodium 13mg1%

Potassium 670mg19%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 1g1%

Protein 2g4%

Vitamin A 86IU2%

Vitamin C 5mg6%

Calcium 49mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tuna Coconut Curry (A main dish from Oceania)

February 13, 2020 By Darlene at International Cuisine Leave a Comment

This is a lovely recipe that comes from the remote islands of Oceania like, Solomon Islands and Tuvalu. Of course tuna is a common fish caught in the Pacific Ocean and this is a wonderful recipe to prepare it. It has a bit of spice and it has a wonderful sauce made with coconut milk. One can just imagine enjoying this on a palm lined pristine beach.

I love these recipes that cook up in a jiffy and in one pot, and this is one of them. Please make sure to use really fresh tuna and do not overcook it. It actually tastes amazing if slightly under cooked. You will love it. One interesting ingredient in this dish is cucumber that is cooked, it was surprisingly good although I must admit, I had never had it cooked before, have you?

Did you know that the nation of Tuvalu actually makes most of its revenue from its internet country code being .tv? It turns out that domain has become very popular with all the new streaming services. Not bad for a small country of only 11,000 people.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There you will also find more authentic recipes to go with your tuna coconut curry like palusami, taro root chips, and coconut pudding.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 2 votes

Tuna Coconut Curry

A quick and easy, healthful recipe that cooks up in a jiffy!

Course Main Course

Cuisine Solomon Islands, Tuvalu

Keyword tuna coconut curry

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 297 kcal

Author Darlene at International Cuisine

Ingredients

3 Tablespoons coconut oil
1 medium onion chopped
1 teaspoon ginger grated
2 cloves garlic minced
2 Thai bird chili peppers
1 Tablespoon curry powder
1 14 oz. can coconut milk
4 scallions chopped
1 cucumber peeled, seeded and cut lengthwise, julienne style
4 Tablespoons soy sauce
1 lb tuna steaks, raw cut into cubes

Instructions

Heat up the coconut oil in a wok or skillet
Cook the onions over medium-high heat until translucent, about 5 minutes
Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.
Stir in the coconut milk, green onion and cucumber
Add in the soy sauce and stir to combine
Add in the tuna cubes and cook until desired preference. Do not overcook.
Serve with coconut rice, or regular steamed rice.

Nutrition Facts

Tuna Coconut Curry

Amount Per Serving

Calories 297 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g69%

Cholesterol 43mg14%

Sodium 1055mg46%

Potassium 522mg15%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 30g60%

Vitamin A 2682IU54%

Vitamin C 11mg13%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Palusami (A corned beef, taro root leaves and coconut dish)

February 13, 2020 By Darlene at International Cuisine Leave a Comment

Palusami is a beloved dish all over Oceania. It is typically made with canned corned beef aka Spam. It seems like an odd dish for island nations but when you think about it, they eat fish all the time so a little canned beef is a welcome ingredient. This dish is also typically made with taro root leaves however they can be a bit tricky to find here in the states. You may find them at your Asian grocer however if you can’t find them, spinach is a lovely substitute. Honestly, I was totally skeptical about this dish but it turned out delicious. You really should try it!

Okay, I realize that this is not the most appetizing dish I have made but it truly has lovely flavor. It is easy to make and if you know anyone from remote nations like Tuvalu or Solomon Islands or other Oceania nations, they will flip if you make this for them.

Did you know that many of these remote island nations have to import nearly all of their food. On Tuvalu for example they only have coral atolls so things are very hard to grow in that saline environment. They of course have an abundance of fish and seafood. I remember when we were in Christmas Island, we thought we were doing the people a favor by giving them all the fish we caught on the only deep sea vessel they had on the island. When we left we noticed a bunch of ice chests lined up to go on the plane. It turns out they wanted to sell the fish to the market in Hawaii and get the cash to buy some meat, lol!

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu. There, you will also find more authentic recipes to go with your Palusami, like taro root chips, tuna coconut curry and coconut pudding.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 3 votes

Palusami (A corned beef, taro root leaves and coconut dish )

A wonderful use of canned corned beef, a surprisingly yummy dish.

Course Side Dish

Cuisine Solomon Islands, Tuvalu

Keyword palusami

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Calories 108 kcal

Author Darlene at International Cuisine

Ingredients

1 12 oz (0.45 kg) can Corned beef
1/2 bunch Taro leaves or spinach chopped
1 small Yellow onion chopped finely
2 cloves Garlic minced
2 Tablespoons Soy Sauce
3/4 cup Coconut Milk divided

Instructions

Preheat oven to 350 degrees.
In a large saucepan over medium heat, sauté your onions, stirring constantly until translucent.
Add the minced garlic to the onions and stir for another minute.
Turn the heat up to medium high and add the corned beef and soy sauce. Use a fork to shred the corned beef. Cook stirring occasionally until a bit browned but not burnt.
Add in the half of the coconut milk and bring to a simmer.
Grease a casserole dish and put down half of the chopped spinach, spoon in the corned beef mixture and then add the rest of the chopped spinach on top. Pour over the remaining coconut milk, add a little salt and pepper to taste.
Cover the casserole dish tightly with foil and bake for 45 minutes.
Serve with rice.

Nutrition Facts

Palusami (A corned beef, taro root leaves and coconut dish )

Amount Per Serving

Calories 108 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 8g50%

Cholesterol 1mg0%

Sodium 546mg24%

Potassium 375mg11%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 3985IU80%

Vitamin C 14mg17%

Calcium 56mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Coconut Pudding ( A Dessert from Solomon Islands and Tuvalu)

February 13, 2020 By Darlene at International Cuisine Leave a Comment

Coconut pudding is a super quick and easy recipe to make. I actually think it is more like a jello than a pudding. It is very tasty and would be perfect for hot summer day on the beach. I served it in a coconut shell for a unique presentation.

Coconuts are abundant on both of these island nations, Solomon Islands and Tuvalu. You can of course make the coconut pudding using fresh coconut milk which would be most authentic or you can also make it with canned coconut milk. Sometimes opening a coconut can be a bit intimidating but the truth is if you use a corkscrew and poke one of the eyes you can remove the water. Then you can give the coconut a good whack with the back side of sturdy clever and it will crack right open. If you want to remove the flesh of the coconut this tool comes in very handy.

Did you know that Tuvalu is the least visited country in the world? It is quite remote and may be one of the first to go under the sea due to climate change. If you would like to learn more about these countries be sure to check out “Our Journey to Solomon Islands and Tuvalu”

If you are looking for more authentic Oceania recipes be sure to check out my other recipes Taro Root Chips, Palusami, and Tuna Coconut Curry.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 3 votes

Coconut Pudding (A Sweet Island Dessert)

This is a super quick and easy recipe that would be perfect for a warm summer day on the beach

Course Dessert

Cuisine Solomon Islands, Tuvalu

Keyword Coconut Pudding

Prep Time 5 minutes

Cook Time 7 minutes

refrigeration time 1 hour

Total Time 1 hour 12 minutes

Servings 4

Calories 255 kcal

Author Darlene at International Cuisine

Ingredients

2 14 0z Cans Coconut Milk unsweetened
1/2 Cup cornstarch
1 Cup Sugar
1/4 teaspoon Salt
2 Coconuts Cut in half for serving

Instructions

In a medium size saucepan add in all the ingredients and cook over medium high heat.
Stir constantly until the sugar and cornstarch is dissolved.
Keep stirring until the mixture starts to boil, thicken and is smooth.
Remove from heat and place in a covered bowl into the refrigerator for about 1 hour until chilled.
When you are ready to serve prepare your coconuts if using as a serving vessel.
Scoop the coconut pudding into the coconuts and serve.

Nutrition Facts

Coconut Pudding (A Sweet Island Dessert)

Amount Per Serving

Calories 255 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 147mg6%

Carbohydrates 65g22%

Fiber 1g4%

Sugar 50g56%

Protein 1g2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Karst Prosciutto ( Part of a Slovenian Charcuterie Platter)

January 9, 2020 By Darlene at International Cuisine

Karst Prosciutto was designated by the European commission as a product protected by its origin. The unique geographical conditions in the southwestern part of Slovenia are the ones that transform the ham into the delicious tender ruby prosciutto.

The Karst region is famous for its cold Dora winds that cures the ham along with some salt from the Secovlje salt pans in Slovenia. To make it you need two things time and salt. They are hung on wooden hangers to dry. After 3 months of cryotherapy, the hams are placed between two wooden boards to get rid of water. They are then hung high is the ceiling to get some fresh Dora air. Overall the process takes at least 12 months sometimes longer depending on the size of the ham. The result is a true Karst prosciutto. It has a special taste and texture.

The process of making this special dried ham has been going on for centuries. Today Karst prosciutto can be found all over Slovenia and some surrounding countries. You can even find some here in the states but you will likely have to buy a whole ham which will cost between $200-$300 dollars.

When putting together the appetizer for Slovenia be sure to pair it with a soft sheep’s cheese like a farmers cheese and some slices of fresh cantaloupe for wonderful treat. In Slovenia this would typically be served with a red wine called Teran but any wine would be lovely with it.

Did you know that nearly one in nine Slovenians are beekeepers? If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast served with Roasted potatoes plus their famous dessert called potica.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Karst Prosciutto (part of a charcuterie platter)

Karst Prosciutto is a delicious tender dried ham from Slovenia, pair it with melon and cheese for a lovely appetizer

Course Appetizer

Cuisine Slovenian

Keyword Charcuterie platter, Karst Prosciutto

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 421 kcal

Author Darlene at International Cuisine

Ingredients

8 ozs Karst Prosciutto
1/2 Cantaloupe Sliced thinly
1/2 lb Sheep's cheese
8 Olives

Instructions

Arrange all the ingredients on a board
Serve with wine

Nutrition Facts

Karst Prosciutto (part of a charcuterie platter)

Amount Per Serving

Calories 421 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 16g100%

Cholesterol 64mg21%

Sodium 720mg31%

Potassium 311mg9%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 6g7%

Protein 18g36%

Vitamin A 2972IU59%

Vitamin C 25mg30%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Stephanie Roast (Stefani Pecenka)

January 9, 2020 By Darlene at International Cuisine

Stephanie roast in Slovenia is called Stefani pecenka it is minced meat with spices, some bread, similar to a meatloaf but with surprise of hard-boiled eggs stuffed in the middle. It is easy to make and is a lovely main course for any occasion. The Stephanie roast goes beautifully with Slovenian roasted potatoes which are called prazen krompir.

I made mine with a combination of beef and pork. It is flavored with onion, garlic and some paprika, thyme, parsley and a popular spice blend called vegeta which you can pick up here if you can’t find it. It really is a pretty dish when sliced open with the hard-boiled eggs inside.

Did you know that Slovenia is also called the “Land of Hayracks”. Hayracks are exactly what they sound like a rack to dry hay and they dot the picturesque rural country side of Slovenia. Slovenia is a unique little country in Europe that I am sure will become a new tourist hot spott. After all, what is not to love about a country with such diverse geography from alps to a coastline along the Adriatic Sea?

If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the roasted potatoes that pairs beautifully with this Stephanie roast, plus their famous dessert called potica.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Stephanie Roast (Stefani Pecenka)

Stephanie roast is like a meatloaf with the surprise of hard-boiled eggs inside.

Course Main Course

Cuisine Slovenian

Keyword Stefani pecenka, Stephanie roast

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings 4

Calories 975 kcal

Author Darlene at International Cuisine

Ingredients

1 lb beef ground
1 lb pork ground
1 medium onion
1 clove garlic minced
5 slices day old bread
3/4 cup milk
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon parsley
2 teaspoons vegeta
salt to taste
breadcrumbs if too thin
5 tablespoons oil 2 for roasting onions, 3 for dripping roast
6 eggs
1/4 cup beef stock

Instructions

Soak the bread slices in milk.
Chop the onions finely and saute in a little oil until translucent. Add in the minced garlic and saute for another minute. Set aside.
Transfer the ground meat to a larger bowl in which to mix the meat and add the soaked bread, all the spices, one egg and the cooked onion and garlic. Mix the ingredients thoroughly. If the meat mixture is too thin, bread crumbs can be added. The mass should still be soft, but able to be molded. Set aside
In the meantime, boil the remaining 5 eggs in water until hard, cool in ice water and then peel the eggs.
Put the meat to a work surface and with our hands form a kind of “tunnel” into which we load the boiled eggs.
Then close the “tunnel” and form a loaf.
Transfer the meat loaf to an oiled baking dish. Pour over the beef soup stock.
Bake for 10 minutes in a preheated oven at 375 degrees, then reduce the temperature to 340 degrees and bake for approx. 50 minutes.
After baking, remove the baking pan from the oven, cover the meat loaf with aluminum foil and let rest for 10 minutes.
Then turn the baking pan over and slice into thick slices.
Serve with Slovenian roasted potatoes and enjoy!

Nutrition Facts

Stephanie Roast (Stefani Pecenka)

Amount Per Serving

Calories 975 Calories from Fat 657

% Daily Value*

Fat 73g112%

Saturated Fat 22g138%

Cholesterol 412mg137%

Sodium 1033mg45%

Potassium 926mg26%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 6g7%

Protein 53g106%

Vitamin A 701IU14%

Vitamin C 4mg5%

Calcium 180mg18%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Slovenian Roasted Potatoes (Prazen Krompir)

January 9, 2020 By Darlene at International Cuisine

Slovenian roasted potatoes are called prazen krompir. These potatoes paired perfectly with the Stephanie roast. They would make a wonderful side dish with just about anything. They are hearty and scrumptious, perhaps it is the addition of pork fat and cracklings.

Potatoes are a staple ingredient in Slovenian cuisine and are utilized in many capacities. These Slovenian roasted potatoes are just one way they are loved. I am pretty sure you will love this recipe. The potatoes are first boiled to soften them and then cooked on the stove with onion, some pork fat and then topped with pork cracklings and salt and pepper, yum!

Slovenian cuisine is reflective of Mediterranean, Alpine and Eastern European cultures. Every region in Slovenia has its own regional specialties, but most of their oldest traditional dishes are made using flour, buckwheat or barley as well as potatoes and cabbage. This recipe would be considered an old traditional recipe.

Did you know that Slovenia declared independence from Yugoslavia on June 25th, 1991? If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast plus their famous dessert called potica.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Slovenian Roasted Potatoes (Prazen Krompir)

These Slovenian roasted potatoes are a wonderful side dish and pair beautifully with the Slovenian Stephanie roast.

Course Side Dish

Cuisine Slovenian

Keyword prazen krompir, Roasted potatoes

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 290 kcal

Author Darlene at International Cuisine

Ingredients

2 lbs potatoes russet or golds
1 onion white or brown
1 Tbsp Pork fat obtained from cooking the cracklings
1/4 lb Pork cracklings
Salt to taste
Pepper to taste

Instructions

Wash the potatoes, in a large pot add the potatoes with water to cover. Add salt and cook the potatoes for 15 to 20 minutes (until tender)
While the potatoes are cooking on the stove cook up the pork cracklings or bacon until crispy and reserve the grease, set the pork cracklings or bacon aside.
After cooking, remove the potatoes from the stove and pour the water out of the pot. When the potatoes are cool, peel them and cut it into pieces.
While waiting for the potatoes to cool, you can also peel onions and cut them into thin slices. Add reserved grease from the pork cracklings or bacon to the pan about a tablespoon, and add the onions (add some salt to release the water from the onions).
When the onions are browning, add chopped potatoes and cook, initially at low temperatures Increase the temperature turning and stirring the potatoes roasting them.
When potatoes are well-roasted, add the cracklings and keep on roasting until they are a bit brownish with a crust. Add salt and pepper to taste.

Nutrition Facts

Slovenian Roasted Potatoes (Prazen Krompir)

Amount Per Serving

Calories 290 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 211mg9%

Potassium 1033mg30%

Carbohydrates 31g10%

Fiber 6g25%

Sugar 1g1%

Protein 10g20%

Vitamin C 28mg34%

Calcium 74mg7%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Potica (A Traditional Slovenian Pastry)

January 9, 2020 By Darlene at International Cuisine

Potica pronounced poh-TEET-sa is a traditional Slovenian sweet or savory pastry. It is made with a leavened dough that is rolled or stretched out thinly and then spread with a filling. The most popular filling for potica is made with walnuts which is what this recipe is for however, other popular fillings include poppy seed, cottage cheese, hazelnut, chocolate, tarragon, leeks and even their famous honey.

Potica was made a global sensation by Pope Francis when he mentioned it in his conversation with First Lady Melania Trump during their visit to the Vatican. He said “What do you give him to eat? Potica?”. Many news organizations reported on the conversation and the world wanted to know all about potica. Potica is enjoyed for every festive occasion in Slovenia especially around the holidays.

It turns out potica is a delicious dessert that you will want to make often. Why not try it with different fillings? I am sure all would be delicious. We enjoyed the walnut version as dessert for our International Cuisine meal with a nice strong cup of coffee. A perfect ending to our Slovenian feast.

Did you know that Melania Trump was born in Slovenia? She is one of only two First Ladies that were born outside of the USA. If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast served with Roasted potatoes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

3 from 2 votes

Potica (A Traditional Slovenian Pastry)

Potica is a delicious nut- filled pastry you will want to make more than once.

Course Dessert

Cuisine Slovenian

Keyword Potica

Prep Time 25 minutes

Cook Time 1 hour

Resting and Rising time 3 hours 10 minutes

Total Time 4 hours 35 minutes

Servings 2 loaves

Calories 3044 kcal

Author Darlene at International Cuisine

Ingredients

Yeast

2 1/2 tsp yeast
1/4 cup lukewarm milk
1/2 Tablespoon sugar

Dough

3/4 cup milk
6 Tablespoons butter
3 egg yolks
6 Tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons vanilla
3 1/2 to 3 3/4 cups all-purpose flour sifted

Walnut Filling

1 pound walnuts ground fine
1/2 stick butter
3/4 cup milk or half and half cream
1 cup sugar
1/4 cup honey
1 1/2 teaspoons vanilla
Grated peel from 1/2 orange or 1/2 lemon
3 egg whites
Cinnamon

Instructions

For the yeast

Dissolve yeast in milk; add sugar and combine. Cover in warm place, about 10 minutes, until bubbly.

For the Dough

In a sauce pan, Scald milk; add butter. Cool to lukewarm.
In small mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored.
In large bowl, sift 1 1/2 cups flour.
Pour mixture of prepared yeast, milk, butter, eggs and sugar into mixing bowl with 1 1/2 cups of flour; beat with electric mixer until smooth and elastic. Keep adding flour and mixing with a wooden spoon until of consistency that dough can be handled without sticking.
Place on floured board and knead for about 15 minutes, adding flour as needed, to make a non-sticking dough. Place dough in well-greased bowl; turn to grease top. Cover and let rise in warm place for about 2 hours until doubled in size.

For the Walnut Filling

Grind walnuts in food chopper with finest blade.
Melt butter in large saucepan. Add milk, sugar and honey; cook to rolling boil, taking care not to let it boil over.
Pour hot mixture over walnuts.
Add vanilla and grated peel.
Mix thoroughly and allow to cool.
Beat the egg whites until stiff and fold into the cooled nut mixture.

Rolling and Baking

Grease well the two 12" x 4" loaf pans.
Roll out ½ the dough on table covered with cloth sprinkled well with flour. Roll as large and thin as possible into a rectangle. Spread ½ the filling evenly over entire dough, sprinkling generously with cinnamon.
Start rolling up dough by hand (jelly-roll fashion) from the wide side, stretching the dough slightly with each roll. Keep the side edges as even as possible.
Prick roll about every several turns with a toothpick to help eliminate air pockets. Continue rolling by hand to opposite edge. Seal ends more securely by gently pulling dough down to cover ends and tucking underneath when placing in pan.
Cover and let rise in warm place until double, about one hour.
Bake in preheated 325-degree oven for 1 hour until medium brown.

Nutrition Facts

Potica (A Traditional Slovenian Pastry)

Amount Per Serving

Calories 3044 Calories from Fat 1782

% Daily Value*

Fat 198g305%

Saturated Fat 42g263%

Cholesterol 405mg135%

Sodium 1661mg72%

Potassium 1634mg47%

Carbohydrates 283g94%

Fiber 21g88%

Sugar 192g213%

Protein 65g130%

Vitamin A 1830IU37%

Vitamin C 3mg4%

Calcium 520mg52%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

Sauerkraut Soup (Kapustinica)

December 19, 2019 By Darlene at International Cuisine

Sauerkraut soup called kapustinica in Slovakia, is a hearty and delicious soup that is often served in a bread bowl.

In Slovakia, soup is a typical first course. This sauerkraut soup could easily be a meal unto itself. It is thick, warm and meaty. It has a lovely depth of flavor which must be why it is one of the favorites among soups in Slovakia, and is popular throughout the entire country.

Slovakia is known to use ingredients that are easy to come by, making this sauerkraut soup a staple. Sauerkraut is simply cabbage cut finely that is fermented in some type of lactic acid. It has been made for centuries by different cultures.

When I told my husband I was making sauerkraut soup he said he would pass. I guess sauerkraut was served often in the mess hall when he served in the army. He said just the smell of it would make him ill. Please don’t buy canned sauerkraut, get some good stuff in a jar or bag. It will make all the difference to the end result of this dish. I am happy to say that my husband did not get sick by the smell and actually truly loved the soup. He wondered about all the times he missed out when sauerkraut was served with other things in his life that he refused to try. It is one of the fun parts of our International Cuisine journey!

This sauerkraut soup is always served with a side of sour cream or a dollop on top.

This is a wonderful recipe that you and your family are sure to love. This recipe makes quite a bit, if you should have any left over, it freezes beautifully!

We served the soup in a bread bowl which always makes for a lovely presentation but could easily be enjoyed just in a bowl with a side of bread. By the way if bread is served as a side you should not put it on your main plate, just an interesting etiquette note if dining in Slovakia. You should also leave the napkin on the side of the plate instead of placing it on your lap. If you would like to learn more about Slovakia be sure to check out “Our Journey to Slovakia”. You will also find more authentic recipes like bryndzove halusky, Slovakia’s national dish.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Sauerkraut Soup (Kapustinca from Slovakia)

Sauerkraut soup is hearty and perfect on a cold winter day. A true comfort food.

Course Soup

Cuisine Slovakia

Keyword Kapustinica, Sauerkraut Soup

Prep Time 15 minutes

Cook Time 5 hours 30 minutes

Servings 8

Calories 419 kcal

Author Darlene at International Cuisine

Ingredients

1 pound smoked ham hock
1 pound pork spareribs preferably smoked, separated if on the rack
3 quarts water
2 cups 1 pound sauerkraut, drained
1 large onion chopped
6 prunes pitted and cut in half
1 cup dry white wine
One 6-ounce can tomato paste
2 large garlic cloves finely chopped
1 1/2 ounces dried porcini or shiitake mushrooms soaked in water to cover for 30 minutes, drained, and chopped
1 teaspoon caraway seeds
1 teaspoon dried marjoram
2 tablespoons unsalted butter
1 tablespoons all-purpose flour
1 teaspoon hot paprika

Instructions

Place the ham hock and the spareribs in a large pot and cover with the water. Bring to a boil over high heat, then reduce the heat to low and cook, skimming the surface of foam and adding water if it is evaporating, until the meat can fall off the bone, about 3 hours. Remove the meat from the pot and dice, discarding the bones and fat.
Return the meat to the pot and add the sauerkraut, onion, prunes, wine, tomato paste, garlic, mushrooms, caraway, and marjoram. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 3/4 hours.
Add the sausage and continue to cook over low heat for 45 minutes. Remove the sausage and cut it into slices, return it to the soup, and simmer while you prepare the roux.
Meanwhile, in a small skillet, make the paprika roux, called zaprazka. Melt the butter over medium heat, then stir in the flour and paprika to form a roux. Cook, stirring, for 1 minute, then add to the soup, and stir to blend. Serve hot.

Recipe Notes

Please note that if you are using a bread bowl, simply cut off the top of a round sourdough bread loaf and scoop out the inside. Heat the shell in the oven until warm and the outside gets a little bit crusty. Serve the hot soup in the bread bowl.

Nutrition Facts

Sauerkraut Soup (Kapustinca from Slovakia)

Amount Per Serving

Calories 419 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g63%

Cholesterol 100mg33%

Sodium 579mg25%

Potassium 757mg22%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 7g8%

Protein 23g46%

Vitamin A 600IU12%

Vitamin C 11mg13%

Calcium 58mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Bryndzové halušky (The National Dish of Slovakia)

December 19, 2019 By Darlene at International Cuisine

Bryndzové halušky is the name of Slovakia’s national dish. It is a true comfort food. It is little dumplings made with from grated potato, flour and egg. The little dumplings are boiled and then smothered in a special sheep’s cheese and topped with bacon bits and drippings. Seriously what is not to love, potato, cheese and bacon!

The easiest way to make the Bryndzové halušky is with a spaetzle maker like this one. If you don’t have one, a grater or colander can work just push use a spoon or scraper to push the dough through the holes into the boiling water.

You most likely will not be able to find the very special sheep’s cheese called bryndza in your local market so you can come close by mixing together sheep feta with heavy cream. The real thing is very popular all throughout Slovakia. It requires 10 stages to fully ripen. It must be at least 50% sheep’s milk to be authentic. Its color varies from a creamy white to a “willowy green”. It is a bit salty, and tangy which is perfect in the Bryndzové halušky.

Did you know that Borovicka is Slovakia’s national drink? It is flavored with juniper berries and similar to gin. If you would like to learn more about the food and culture of Slovakia, be sure to check out “Our Journey to Slovakia” there you will find more authentic recipes like their famous Kapustnica, a lovely sauerkraut soup.

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A bowl full of the national dish of Slovakia bryndzove halusky

5 from 1 vote

Bryndzové halušky (the national dish of Slovakia)

A true comfort food made with potato dumplings, sheep's cheese and bacon, what is not to love?

Course Main Course

Cuisine Slovakia

Keyword Bryndzové halušky, national dish

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 442 kcal

Author Darlene at International Cuisine

Ingredients

1 cup flour
1 egg
1 potato
1/3 cup water
1/2 teaspoon salt
5 oz bryndza OR sheep feta mashed with 1/4 cup heavy cream
5-7 slices of thick bacon
salt to taste

Instructions

Finely grate the potato into a bowl, keeping the juice. Add flour, egg, and salt, and stir with a wooden spoon. Add water and stir until all the lumps are smoothed out. If the dough is too runny, add flour; if too thick, add water.
In a large pot, bring water to a boil and add salt. Transfer the potato dough into the boiling water by using a spaetzle maker, or push the dough through a large grater or colander. Gently boil all halušky for 7 or 8 minutes, until they all float to the top.
Meanwhile, fry the bacon until crisp and dice it into cubes.
Strain the halušky and mix with bryndza. Sprinkle the bacon on top and pour the rendered bacon fat all over. Salt to taste and serve immediately.

Nutrition Facts

Bryndzové halušky (the national dish of Slovakia)

Amount Per Serving

Calories 442 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 12g75%

Cholesterol 102mg34%

Sodium 1007mg44%

Potassium 380mg11%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 2g2%

Protein 17g34%

Vitamin A 226IU5%

Vitamin C 6mg7%

Calcium 202mg20%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.