This traditional, simple, but excellent food from the vicinity of Myjava will satisfy the whole family!

Ingredients:

Potatoes 500 g, plain flour 200 g, sauerkraut 300 g, sausages 150 g, onion 100 g, salt 1/4 PL, ground black pepper 1 g, lard 100 g, boiling water

Approach:

Boil 1 kg of potatoes in their skins and let them cool - preferably one day in advance. Peel the chilled potatoes, grate them or grate them. Add plain flour, 2-3 teaspoons of salt and mix the dough. (The dough is quite soft, it sticks to the hands, so we have to work with it quickly. If we added more flour there, the buds would be hard. With this amount of flour they are soft). From a piece of dough, we make a roller, from which we cut wider noodles (buds), we each have to roll on a floured board so that it is nice round, but mainly so that the buds do not stick together then. Cook in salted boiling water and immediately after floating on the surface, remove with a sieve into a bowl (during longer cooking they would boil into a porridge), grease and mix carefully. Sometimes we mix them again so that they do not stick together. Cut the onion and homemade sausage and fry together. Add the fermented cabbage and simmer gently (if you don't like very sour cabbage, wash it with water). Season the stewed with salt and pepper. Serve from a joint bowl.

We wish you good taste!

The recipe book was prepared by TSK in cooperation with the Secondary Vocational School of Trade and Services in Púchov.

Photo: Radovan Stoklasa