Halušky with Sauerkraut

4 servings

Active Time: 35 min. Total Time: 35 min. Level of Advancement: 1/5

Halušky are most likely the easiest pasta meal made from scratch. It is superfast and at the same time, super tasty. Halušky are a traditional Slovak Shepherd’s meal.

Ingredients:

Halušky batter: 2 LB of potatoes 1 large egg ½ TSP of salt 2 ½ cups of all-purpose flour

Sauerkraut: 2 TBSP of frying oil - adjust if needed 1 large onion - peeled and finely chopped ½ LB of bacon - chopped into small pieces * 1 LB of Sauerkraut (drained, amount before draining) ½ Stick (2 OZ) of butter ½ TSP of salt ½ TSP of ground pepper

* Skip for a vegetarian option

Tools: Chef's Knife & Cutting Board Measuring Spoons & Measuring Cups Peeler Box Grater or Kitchen Mixer with Grater Attachment or Food Processor Immersion Blender or Food Processor or Blender 2 Large Mixing Bowls (about 8 QT or more) Silicone Spatula Large Sauce Pan or Medium Pot (about 6 QT) Large Fry Pan or Large Stir Fry Pan - Wok or Large Sauté Pan (12" or more) Halusky/Spaetzle Press or Colander (with Holes about ¼”) Strainer

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:

1 large egg ½ TSP of salt

Thoroughly stir together with a spatula until nicely combined.

2.2. Process until smooth with an immersion blender.

2.3. Add into the larger mixing bowl:

2 ½ cups of flour

Thoroughly stir together with a spatula until nicely combined.

2.4. Let it rest on the counter for about 15 minutes.

3. Put water to preheat in a large pot with a lid (fill to ½ capacity) for cooking the 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 3 - 4 minutes).

4.2. Optionally add:

½ LB of bacon - chopped into small pieces

4.3. Add:

Sauerkraut (drained) ½ stick of butter ½ TSP of salt ½ TSP of ground pepper

Sauté with occasional stirring for about 3 - 4 minutes and then place it into a large mixing bowl.

5. Cook the halušky:

5.1. Right before you start cooking halušky, stir the batter thoroughly once again to make sure that it is nicely combined.

5.2. Place the halušky batter into the halušky strainer (or a colander with ¼” holes) and hold the strainer above the boiling water.

5.3. Using a silicon spatula (or your hands), quickly press the batter through the strainer.

5.4. Let it cook for about 1 – 2 minutes (the halušky needs to rise to the top before you finish cooking).

5.5. Using a large fine strainer (not the one used to press the halušky), collect the halušky from the boiling water, let the majority of the water drip off (no need to let all water drip off), and then add the cooked halušky into a large mixing bowl with sauerkraut.

6. Important final touch:

6.1. Thoroughly stir the halušky with sauerkraut.

6.2. Taste and add salt and pepper if needed.