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Among Slovak soups, you’re probably familiar with garlic soup, but the bryndza soup called Demikat is also a dish worth trying. It’s a simple yet flavorful meal that’s perfect for the colder months of the year.
There are many versions of this soup. It can vary in terms of added ingredients, but also in the way it’s served. Some people serve it the way I do here, while others blend it into a smooth cream. It all depends on your personal preference.
The bryndza used in this soup is a sheep’s milk cheese, and while it’s strongly associated with the Polish region of Podhale, it doesn’t actually originate from Poland or even Slovakia. Its country of origin is most likely Romania, though today it is produced in Poland, Slovakia, the Czech Republic, Romania, Austria, Ukraine, and Russia. Many sources refer to Slovakia as the homeland of bryndza, and considering how popular it is there, that may well be true.
In Slovak cuisine, bryndza plays an important role and is a commonly used ingredient. One of its best-known uses is in bryndzové halušky—the flagship dish of Slovak cuisine.
Interestingly, both Slovak and Podhale bryndza have Protected Geographical Indication (PGI) status. This means their production must be tied to specific geographic regions.
Ingredients
Bryndza soup is a simple dish made with common ingredients. To prepare it, you’ll need:
- 250 g of bryndza (in Poland it’s often sold in 125 g blocks, but in Slovakia 250 g packages are common)
- 50 g of bacon
- 1 medium onion
- 3–4 potatoes
- 1.5 liters of water
- 150 ml of 18% sour cream
- 1 tsp sweet paprika
- ¾ tsp ground caraway
- Salt and pepper
- Chives
This is the version I made, but other variations exist, some include croutons or halušky floating in the soup. Do what works for you! If you blend the soup, croutons might be a great addition. Use good bread – caraway bread if possible.
Bryndza Soup – recipe
Start by slicing the bacon into thin strips (you can also dice it). Place it in a pot and let it render. You can add a small amount of oil or lard at the beginning if you’re worried about sticking. Once some fat has been released, add the chopped onion and sauté it together with the bacon.
Next, peel and dice the potatoes into evenly sized cubes. Add them to the pot, sprinkle in the paprika and caraway, then pour in the water and cook until the potatoes are soft.
In a separate bowl, mix the sour cream with the bryndza until you get a fairly smooth mixture. Add it to the pot, stir well, and simmer for another 2–3 minutes.
Serve the soup in bowls, topped with crispy bacon bits and chopped chives. If you’re a bacon fan (and I bet you are), feel free to fry up some extra “bacon chips” and add them directly into the soup. As I mentioned earlier, this soup also pairs well with croutons – if that’s your thing, give it a try!
Before serving, season the soup to taste with salt and pepper. I won’t give exact measurements because it all depends on your preferences—and on the specific ingredients. One batch of bacon may be saltier than another, and different types of bryndza react differently with the other components. So this final step is up to you!
Bryndza soup is mild in flavor but quite distinctive. The initial aromas of fried bacon and onion, combined with spices, mellow out when the bryndza and cream are added. There’s nothing quite like Slovak bryndza soup in central or northern Polish cuisine. In the Podhale region, however, a local version of bryndza soup is known and made.
Is it worth trying?
Demikat, or Slovak bryndza soup, is definitely worth trying. It’s not very popular and you won’t find it in every restaurant, but if you search carefully, you’ll likely succeed! This soup is popular in mountainous regions and Slovakia has no shortage of those. It all comes down to the availability of the key ingredient: bryndza!
