Selinka Soup
Step 1: Clean celeriac root and dice it; fry in olive oil and scald with boiling water.
Step 2: Shop celeriac leaves.
Step 3: Boil all above ingredients and add one or two spoons of flour. Cook until celeriac is soft.
Step 4: Season with chopped onion, garlic and breadcrumbs fried on butter.
Source: Janez Bogataj (2007): “Taste Slovenia”, National Geographic
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Šelinka Soup
© Slovenian Tourist Board
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Fish with Mushroom Stuffing
In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.
Ingredients
- 1 bigger celeriac root
- 2-3 tablespoons olive oil
- piece dried pork (or sausage, prosciutto ham or pancetta)
- 1-2 potatoes, diced
- 1 clove garlic
- parsley leaves
- salt
- 1-2 tablespoons flour
- 1 tablespoon sugar
- butter, onion, garlic and breadcrumbs to season