“Čipkárskô” (The meal of lace-makers)
The name of this dish originating in Brusno is associated with the past of its inhabitants. In the past, many won their bread by trading lace all around Europe. This is how the meal got its name “the meal of lace-makers). They used to travel for trade using carriers, so called machines. In order to save time, this meal used to be prepared on the go. After finishing the cooking process the carrier was stopped to eat. Also the customs accompanying the meal were untraditional. First, they satiated themselves with the thick part of the meal, meaning the meat, potatoes, vegetable and pasta – “tlapky”, finished off by drinking the broth.
Ingredients for 4 portions:
- 250 g beef
- 2 peeled onions
- 1 garlic clove
- 3 carrots
- 1 turnip cabbage
- 3 parsleys
- 3 large potatoes
- Pork grease
- Salt
- Ground red pepper
- Ground cumin
- Ground black pepper
“Tlapke” – “trhance”:
- 80 g all-purpose flour
- 1 egg
- Salt
Preparation:
- Let the meat cook cut into pieces, quartered onion and a halved clove of garlic.
- When the water starts boiling, add salt, ground red pepper, cumin and ground black pepper.
- Cook until half softened on a mild flame. In the following, add carrots, parsleys and turnip cabbage cut into pieces.
- When the vegetables soften, add pieces of cut potatoes.
- Finally, add pork grease and tranches “tlapke” – “trhance”.
- “Tlapke” are made from flour, egg, a pinch of salt. Knead the dough out of the ingredients, which is to be rolled and torn into tranches.
- Leave the tranches dry. Once they are sufficiently dried, add them into the already cooked soup.
