meat & fish

Slovak Roast Goose (or Duck)

Slovak Roast Goose (or Duck) at Almost Bananas

Roast goose and roast duck are common meals in the fall and winter in Slovakia. Through the fall, restaurants hang signs declaring “Husacie Hody!” or “Kačacie Hody!” – Goose Feast! Duck Feast! The word hody has connotations of fall or of an originally religious event of the feast of the local church.

Commonly served with roast goose or duck, or a goose-duck breed as my mother in law often does, is lokše, Slovak potato flatbread. Lokše is basically mashed potatoes with a little flour (including gluten-free flour, as the potatoes hold it together), rolled flat and cooked on a dry skillet. The lokše are then generously brushed with the fat from the goose or duck, although butter or lard can work as well. Click to continue reading

Slovak Roast Rabbit

Slovak Roast Rabbt, juicy baked rabbit recipe on Almost Bananas

Rabbit used to be a much more commonly eaten meat in Slovakia, when most people kept a pig, rabbits, and chickens in their backyard. Today it is still eaten although not as much.

I know, rabbits are these soft cuddly sweet animals. Well, sometimes sweet. My in laws once had their rabbits stolen except for one, and when my husband opened the door he quickly learned why as the rabbit lunged toward him with teeth bared and claws at the ready.  Click to continue reading

Bone Broth Slovak Sunday Soup

 

Bone Broth Slovak Sunday Soup

This soup makes an appearance every Sunday at my mother in law’s, and now at my house. The clear broth is made with bones, but there is a secret to making sure that the broth stays clear and not cloudy! We call it Sunday soup, although in Slovak it doesn’t really have a name, just ‘soup.’ The broth warms the stomach, aids digestion for the meal to follow, and provides a host of nutrients. It also appears as the first course at weddings and any celebratory occasion when people eat together.   Click to continue reading

A Slovak Pig Butchering: Part I, The Setup and Process

Slovak Pig Butchering

One of the qualities that I enjoy about Slovakia is how many traditions are still observed in rural areas, whether it be folk singing and dancing, draft horse competitions, or lighting cemeteries up with candles.

Some of these traditions are cultural and remeniscent of the past; others are born from survival. In December, my husband’s parents had zabíjačka (za bee yach ka), killing the family pig.

In the not so distant past, everybody in the village had a pig. It was necessary for survival. Now its less common though still practiced, particuarly by older people.

I grew up on a farm in Canada, but the style of slaughter is very different. In my experience, a number of animals were slaughtered at once but not much was done with it. The meat would be cut up (after hanging if beef) and stored in the freezer. I remember making sausages once at my grandparents and the smoke house in use, but it certainly wasn’t the same day as butchering.

In Slovakia, one, max two, pigs are killed and a variety of goods are made that same day. Many of the recipes use up the organs, so that you can’t even tell when you eat it. Everything is used, besides the toenails, contents of the intestines, and ear drums. Over the next couple of weeks, I’ll share those recipes here at Almost Bananas. Today, it’s about the set up of how they do it, which I think is fascinating.

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25+ Ways to Use Sauerkraut

25+ Ways to Use Sauerkraut

Sauerkraut seems to be all the rage in healthy food circles recently. Fermented sauerkraut is full of probiotic and other benefits, as opposed to the canned vinegar variety which might taste alright but does not have the same health impact.

It’s easy to get excited about eating sauerkraut, but then when sometimes I’m at loss as to what to actually do with it. Just put in on the table in a dish for a condiment?

Yes, you can do that, but there are so many more options! Below are over 25 ideas and recipes for using sauerkraut. Some of the recipes may need some adjusting to fit your idea of healthy. Click to continue reading

Creamy Sauerkraut Stew (Slovak Segedinsky Gulash)

Creamy Sauerkraut Stew (Slovak Segedinsky Gulas)

 

Sometimes it’s easy to get enthusiastic about fermenting, and then not know what to do with the work of your hands.

“Yes! Probiotics are healthy! Let’s make super easy sauerkraut! Oh, wait…how am I going to eat all this?”

Fortunately vegetable ferments stay good for a long time. In the fridge, sauerkraut can keep for years even, although it will continue to sour.

I’ll have a post with more recipes for eating sauerkraut soon, right now I have a Slovak stew that uses sauerkraut. Sauerkraut in soups or stews was totally new to me when I came to Slovakia, but they quickly became some of my favourites.  Click to continue reading

Easy Borscht

Borscht

Borscht is a soup or stew containing beets (beetroot), which turn the soup its characteristic maroon colour. Each region seems to have it’s own particular way of preparing it. My sister in law’s mother in Belarus first bakes her beets and then grates them (sounds lovely, too much work). At a wedding in Poland, the borscht was a broth (yum, but not very filling). My own mother would only make borscht with lamb (not sure the last time I saw lamb meat) and my mother in law thickened hers (what? No!). Even though borscht is a Slavic dish, I can’t say it’s common in Slovakia. Click to continue reading