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Specialty Dishes

Halušky with Sauerkraut

4 servings
Vegetarian Diet, Slovakian Sautéing, Boiling

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...

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... 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!

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Tom Tom Founder
January 21, 2024
  • 30 min.
  • 30
  • 1/5
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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 salt
  • 2 ½ cups of all-purpose flour

Sauerkraut:

  • 2 TBSP of frying oil (adjust if needed)
  • 1 onion - peeled and chopped
  • Optionally: 1 LB of bacon - 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:

Tools:

Recipes

Best served with:

Herb Baguette

Directions:

1. Potato preparation:

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.

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.

halusky press

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.

7. Assemble & Serve:

7.1.

Thoroughly stir, taste and add salt and pepper if needed.

7.2.

Place halušky on the plate and optionally decorate with finely chopped chives or parsley.

About the Author:
TomFounder
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.