Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
It’s time to hop on a virtual plane because today is the Eat the World in Slovakia!
I loved looking at Slovakian food because much of it is perfect for this time of year. Where I live, it’s still pretty much winter, so the warm comforting foods that I found when I was researching Slovakia sounded amazing.
I ended up choosing a simple and delicious vegetarian garlic and potato soup. I went with a vegetarian option since it was still Lent and we’re not eating meat on Fridays. Plus, I was certain that the flavor palate would be something my kids would eat (which they did).
The only goof I had was the bread. Traditionally, this soup is served with a toasted baguette (in some versions the cheese and baguette are placed in the bottom of the bowl and topped with soup).
Earlier in the week, I had baked a few loaves of my Soft & Chewy Italian bread and figured I’d use that. I didn’t realize, however, that my kids had eaten all of the bread between their breakfast and after school snack for the week.
So, I was actively beginning my soup and realized that I had no bread. What to do? The bread really seemed critical to the recipe. I decided to take a diversion from the traditional and make my 45 Minute Breadsticks, solely because they take 45 minutes from start to finish and could be ready in a reasonable time.
The final change I made was in the cheese. I wasn’t familiar with the cheese traditionally used in this soup (it must be a regional cheese), but I had gouda, so I decided to use that.
I was thrilled with the soup and there were no leftovers, so that speaks volumes!
Check out all the wonderful Slovak dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Slovakian Garlic & Potato Soup (Cesnaková Polievka)
Adapted from Kuchyna Lidla
1 tablespoon butter
6 potatoes (about 2 pounds), diced
1 head garlic (about 12-15 cloves), split into cloves and smashed
Salt & pepper
1 bay leaf
1 quart water
4 ounces gouda cheese, shredded
Heat the butter in a soup pot over medium heat. Add the potatoes and fry for 5-7 minutes or until lightly browned. Stir in the garlic and season with salt and pepper. Cook for 1-2 minutes.
Stir in the water and bay leaf. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes or until potatoes are soft.
Remove from heat and use an immersion blender to blend the soup. Split into bowls and top with bread and cheese.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso