Bugačiky (Bugače)
“Bugače” or “bugačiky” trace their origins to the distinctive village of Šumiac”. This satiating farmer meal fills you with strength lasting the entire day, whether you plan to work hard or to have fun till the evening. Village men once merely used to satisfy their hunger while working with the meal. They either took dried “bugačiky” pre-cooked by women, that they would boil in a camping pot adding bacon and cabbage, or enjoyed the meal finished yet at dawn by women themselves. If you no longer use a traditional stove with hob as a heating, you should visit one of the wooden cottages or brick houses in Horehronie. In many of them, erstwhile architecture and original furniture remain preserved at least to some extent.
Ingredients for 4 portions:
- 300 g fine flour
- 300 – 500 g sauerkraut
- Salt
- 100 g smoked skinless bacon
- 1 table spoon of butter
Preparation:
- Mix fine flour with a bit of water and salt. Then form a monolithic dough.
- Roll the dough out reaching a thickness of cca. 3 -5 mm. Bake the entire mass on a traditional stove heated by wood.
- Bake the dough from both sides, so that it dries. Do not let it burn. When the dough is well dried, take it off the stove and let to cool.
- Tear the cooled “bugač” into tiny pieces and boil in salted water until the dough gets soft.
- After they are boiled, strain the “bugače” and stir together with sauerkraut chopped into smaller bits.
- Add fried bacon cut into pieces and mixed with a spoonful of melted butter for a better taste.
- Mix well together and add salt if needed.
