Recipes – try our regional meals at home

• Bigos – a hearty soup
• Silesian gnocchi
• 'Ondráš the Bandit’s' Venison Goulash
• Fruit dumplings

Bigos – a hearty soup

Ingredients:

• 400 g white cabbage
• 400 g sauerkraut
• 400 g pork
• 200 g smoked pork belly
• 100 ml red wine
• 100 g prunes
• 1 teaspoon marjoram
• 2 teaspoons ground paprika
• 3 tablespoons lard
• 1 large onion
• 1 sausage
• bay leaves (about 2)
• salt and pepper to taste

Method:

First cut the cabbage, then cook in salted boiling water until almost soft. Drain and set aside to dry. Then finely chop the onion, and cut the sausage, pork and smoked belly into cubes. Fry the onion in lard and add the meat. When the meat turns white, sprinkle with paprika, fry a little more and pour the wine on. Add salt & pepper and simmer until soft. Add the pork belly, sauerkraut and bay leaves. Before the end of cooking, stir in the cabbage, prunes and sausage. Season to taste with salt, pepper, marjoram and simmer for a while longer. Serve with bread.

Silesian gnocchi

Ingredients:

• 500 g grated potatoes
• 1 egg
• 200 g plain flour,
• 2 pinches of salt
• 250 g cream cheese
• 200 ml sour cream
• 250 g smoked bacon

Method:

Squeeze out the excess water from the grated potatoes, then add the eggs, salt and flour and mix. If the dough is too thin, add a little more flour. From the prepared dough, we create gnocchi with the help of a spoon and then cook them in boiling water for about 10 minutes. Drain the cooked gnocchi, rinse with cold water and mix with the combined cream cheese and sour cream. Before serving, toss with sauteed bacon.

'Ondráš the Bandit’s' Venison Goulash

Ingredients:

• 1 kg shoulder of venison
• 200 g onions
• 100 g lard
• 25 g ground paprika
• 50 g bacon
• 50 g flour
• 200 g mushrooms
• salt, pepper, juniper berries, marjoram

Method:

First, hunt a young, burly deer. Cut the meat into cubes of about two thumb widths in size. In a mortar, grind the juniper berries and add it to the meat. Cut the bacon into small pieces and chop the onion too. Light a fire under the pot, put the bacon in and let it cook. Add the onions. Cook until the meat and onions are a golden colour, throw in some salt and pepper. Pour in the paprika. Cover the mixture with water. Simmer until the meat is soft. Thicken with flour. Collect mushrooms, ideally around Lysa Hora mountain, fry them in lard and add to the outlaw goulash. Add some marjoram.

Fruit dumplings

Ingredients:

• 250 g cream cheese
• 1 egg
• 180 g buckwheat semolina
• fruit (e.g. plums, strawberries)
• sugar
• cinnamon
• cocoa or chocolate

Method:

Make a dough by mixing the buckwheat, eggs and cottage cheese together. From this we make dumplings that we then fill with plums (strawberries or even other fruit) according to taste. Serve sprinkled with sugar, cream cheese or cinnamon, cocoa and chocolate.