Second Saturday November 14 2020

Join Second Saturday at 6 pm by Zoom:
Meeting ID: 304 275 262

You’re invited to this Second Saturday, featuring Slovakia, where Peter and Gerry lived and served for a year. Gerry will be making a recipe for Kapustnica.  This is a sauerkraut/sausage soup that is common, especially at Christmas.  I will enclose a picture of the recipe that I will have made prior to Saturday.  Peter is researching how to make Halusky, a national dish that is made with potato dumplings smothered in goat’s cheese and bacon. Recipes below!

Don’t feel like cooking?
Gerry and Peter hear these restaurants referenced often for food that is similar to Slovak food:

Kramarczuk Sausage Company
Sikora’s Polish Market and Deli

Gerry and Peter will share with folks the ministries that are being carried out by the ELCA in far-flung areas in the world, including Young Adults in Global Mission and parishes abroad.  We may invite a couple from the Cities that have been part of Global Missions in Bratislava for almost 10 years. They also have some items that are representative of Slovakia that they will talk about.

Halusky recipe – used at our “Second Saturday” on November 14, 2020

(I only made half recipe)


  • 1 pound bacon (diced)
  • 1 large chopped onion (optional)
  • 5 medium-largerusset potatoes (peeled and chopped)
  • 2 teaspoons salt
  • 2 1/2 to 3 cups all-purpose flour
  • Garnish: chopped chives

Steps to Make It

  1. In a large skillet brown bacon with onion, if using, until cooked. Set aside. Put a large pot of salted water on to boil. (see note below – Gerry suggests we do the onions separately, caramelizing them.  First time through did the onions and bacon together, with less than stellar results – I probably cooked them too long, made the bacon bits too small)
  2. In a food processor, add chopped potatoes and process until completely puréed. Add salt and flour a little at a time, processing after each addition, until a spoon will stick straight up in the dough.
  3. Transfer dough to a cutting board. Using a knife, scrape about 15 small bits of dough into the boiling water. When they all float to the top, remove with a skimmer to a colander to drain. Repeat with remaining dough. (I didn’t do this – instead, I’d grab a mittful of dough and push it through a large-hole strainer into the boiling water. Worked great!)
  4. Combine dumplings with bacon and onion, if using, and serve immediately.

Gerry will instruct/guide on

  • Caramelizing the onions
  • Making a cheese sauce (Traditional Slovak Halusky uses sheep cheese. We like provolone, which maintains the “white cheese” look of traditional Halusky but tastes better!)