I’m sharing another part of chapter from my book, A Bowl of Comfort: Slovak Soups & Stews.
This is the last chance to get the book at the launch price before the price goes up!
With 26 recipes, cultural stories, and in-depth health info on traditional cooking practices, there is so much more than I’ve shared here!
Here I’m sharing about the batch style cooking of the old world, food that took minimum active time, as well as the recipe for kapustnica, Slovak sauerkraut soup. A hearty soup, it is often served when needed to fit a crowd.
Have you heard of batch cooking? With batch cooking, you prepare all your meals for, say, a month at a time on one day, then freeze the meals. Then for dinners every day, you only have to pull a bag out of the freezer to prepare. It saves a lot of time and decision-making, as well as the what-are-we-going-to-have-for-supper stress.
Slovaks once had that method down pat. Before the advent of fridges and freezers, food had to be preserved, which made cooking with it that much faster the day it was eaten. Click to continue reading