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Papua New GuineaFlavors · Prešov
Dough dumplings boiled in water, filled with potato and bryndza, and served with fried bacon and sour cream. They are a traditional dish of eastern Slovakia, especially in the Šariš region around Prešov.
Traditional dish from Prešov
Also known as: pirohy; šarišské pirohy; pastéis cozidos de batata e bryndza
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Bryndzové pirohy — Prešov, Slovakia
Pirohy are simple dough dumplings made from flour, egg and water, cut into discs, filled, folded into half-moons and boiled in water. The best-known filling mixes mashed boiled potato with bryndza, the soft, salty sheep cheese. After draining, the pirohy are topped with fried bacon, the fat from the frying and often sour cream.
The family of boiled dumplings is common across Central and Eastern Europe; in the neighboring country Poland they are called pierogi. In Slovakia, pirohy are more associated with the east, where the cuisine absorbed influences from neighboring peoples. In the Šariš region around Prešov, regional restaurants offer several fillings: potato and bryndza, quark with plum jam, and tatarčené pirohy made with buckwheat flour.
An educational publication from the University of Prešov on eastern specialties lists the Šariš pirohy and the buckwheat pirohy among the region’s typical dishes. Across the country, bryndza pirohy also appear on traditional food menus alongside bryndzové halušky.
Prešov
Dish associated with the eastern part of the country, especially the Šariš region around Prešov.
Dough of wheat flour, egg, water and salt; filling of boiled potato and bryndza; fried bacon and sour cream to serve. There are sweet versions with quark and plum jam, and versions made with buckwheat flour.
Hot, just after boiling, with fried bacon and sour cream on top. Sweet versions come with butter and sugar.
Everyday dish and served in regional restaurants, year-round.
Your questions
They are dough dumplings boiled in water, usually filled with potato and bryndza, and served with fried bacon and sour cream. They are kin to Polish pierogi.
In the east of the country, especially the Šariš region around Prešov, where there are also buckwheat versions and sweet fillings.
Flavors of Slovakia
A clear or slightly yellowish brandy with a pronounced juniper aroma and flavor. It is the traditional distilled spirit of Slovakia; some regional varieties have protected geographical indication in the European Union.
Small potato gnocchi mixed while still hot with bryndza, a soft salty sheep’s cheese, and topped with fried bacon. The official tourism board presents it as Slovakia’s national dish.
Thick sauerkraut soup with smoked sausage and pork, often with dried mushrooms. It’s Slovakia’s winter soup and the dish that starts the Christmas Eve dinner in many homes.
Shepherds’ soup made with bryndza, the soft salty sheep cheese, sometimes with potato, onion and bacon. It is traditional in the sheep-farming regions of central Slovakia and has won regional cooking contests.
Thin, glossy pastry filled with walnuts or poppy-seed filling. The poppy-seed one is shaped like a horseshoe and the walnut one like the letter C. Registered in the European Union as a traditional speciality guaranteed.
Goose slowly roasted until the skin is crispy, served with lokše — thin potato pancakes brushed with the roast fat — and braised red cabbage. It’s the autumn feast of the Bratislava region, famous in the village of Slovenský Grob.
Sweet fermented dough rolled onto a wooden cylinder and roasted while rotated over heat, topped with dried fruits; afterwards it is dusted with sugar mixed with vanilla sugar. It is from Skalica and was the first Slovak product to receive a European Union protected geographical indication.
