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Bryndzové Halušky (Potato Dumplings with Sheep's Bryndza and Bacon)
Bryndzové Halušky (Potato Dumplings with Sheep's Bryndza and Bacon) reads salinity 6.7, richness 6.7 and umami 6.3 on Palate's 0–10 flavor X-ray — a Slovak main, about 46 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.5 / 10
- Sweet & Fruity — 1.1 / 10
- Sour & Bright — 2.2 / 10
- Bitter & Earthy — 4.6 / 10
- Rich & Fat — 6.8 / 10
- Aromatic & Spice — 2.3 / 10
The measured notes (of 18)
Salinity 6.7 · Richness 6.7 · Umami 6.3 · Smoke 4.2 · Sourness 2.2 · Herbaceous 2.2 · Earthy 1.4 · Allium 1.2 · Funk & Ferment 1.1 · Sweetness 1.1 · Bitterness 0.8 · Nutty 0.5
What's in it (10)
- potatoes — 1000 g
- all-purpose flour — 250 g
- egg — 100 g
- salt — 7 g
- slovenská bryndza — 400 g
- bacon — 150 g
- regular milk — 150 g
- water — 3000 g
- salt — 15 g
- chives — 15 g
Time & effort: about 46 min (36 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 49.7 kcal, 2.8 g protein, 0.8 g fat, 7.9 g carbs
Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (8 steps)
- Grate the potatoes on the fine side of a box grater, 15 minutes, and do not drain them. The cloudy starchy liquid they sit in is the only binder in the dough besides the flour; pour it away and you will need twice as much flour and the halušky turn to rubber.
- Stir in the flour, egg and salt, 3 minutes, into a thick sticky batter that falls heavily from a spoon.
- Rest 10 minutes.
- Bring the water and its salt to a rolling boil. Push the batter through a halušky sieve, or a colander with 8 mm holes, straight into the water, working in three batches. Boil 3 minutes from when they surface, then lift out with a slotted spoon and keep warm.
- Render the bacon in a dry pan over medium heat for 10 minutes, until crisp and the fat has run.
- Warm the milk and mash the bryndza into it, 3 minutes, to a thick loose cream. Keep it below 60 C. Bryndza is a young, wet, acidic ewe's-milk cheese and it will curdle into grains if you take it near a simmer; you are softening it, not cooking it.
- Fold the hot drained halušky through the bryndza cream, 2 minutes, off the heat.
- Pour the bacon and every drop of its fat over the top and scatter with chives. Slovenská bryndza holds an EU protected designation and bryndzové halušky itself is registered as a Traditional Speciality Guaranteed; feta, cream cheese and quark are all sometimes suggested and none of them is the same ferment, the same milk or the same acidity.
Dishes with a similar flavor shape
- Stamppot Boerenkool met Rookworst (Kale Mash with Smoked Sausage) — Dutch
- Full English Breakfast — British
- Żurek (Sour Rye Soup) — Polish
- Tex-Mex Migas — Tex-Mex
- Erwtensoep (Snert) — Dutch
Keep reading: what salinity, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.