Slovak Sour Potatoes with Smoked Meat

Name: Slovak Sour Potatoes with Smoked Meat
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 portions
Ingredients: 800 g potatoes; 400 g smoked pork shoulder; 2 pcs onion; 3 tablespoons vinegar; 5 grains allspice; 1 teaspoon caraway; 2 pcs bay leaves; 1 teaspoon sugar; 1 teaspoon salt; 1 pinch ground pepper

Eduard LáskaPotSlovak Cuisine x se líbilo

Slovak sour potatoes belong to the honest country cooking of the Slovak highlands, where meals came from whatever the pantry offered. A sour brine of vinegar and smoked meat gave the dish its bold character while helping to chase away the cold of long winters. Caraway and allspice warm the whole pot, and onion lends a gentle sweetness. It is still served as a hearty lunch or a filling supper.

Příprava: 15min

Vaření: 45min

CELKOVÝ ČAS: 1h

Step by step process

Preparing the ingredients

1
For the Slovak sour potatoes, peel the potatoes and cut them into larger cubes about 3 cm on a side. Cut the smoked shoulder into thicker slices or smaller pieces. Peel and slice the onion into thick rings.
2
In a pot with 1.2 liters of water, place the smoked shoulder with the bay leaf, allspice, caraway seeds and salt. Bring to a boil and cook for 20 minutes over medium heat until the meat begins to soften and the broth develops flavor.

Cooking the potatoes in brine

3
Add the potatoes and onion to the smoked meat broth. Cook for another 20 minutes until the potatoes are completely tender. Pierce them with a fork, they should slide off without resistance.
4
Pour in the vinegar, add the sugar and pepper. Stir and let it simmer for another 5 minutes. Taste and adjust the salt or add more vinegar, the dish should have a pleasantly sour flavor.

Serving

5
Serve the dish hot straight from the pot as a thick soup with pieces of meat. Rustic bread is the ideal side. It tastes great the next day after reheating.