Legendary grandmother's recipe: halušky with sauerkraut and smoked meat

Name: Legendary grandmother's recipe: halušky with sauerkraut and smoked meat
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 400 g halušky mix (powdered); 250 g sauerkraut; 250 g smoked meat (pork neck or shoulder); 2 medium onions; 1.5 tablespoons sugar; oil for frying; caraway; salt; freshly ground black pepper

Easy to prepare
4 serving
60 minutes

Jan, 21. 01. 2026

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Halušky with sauerkraut and smoked meat are among the traditional dishes prepared in Czech and Slovak households for generations. It’s a hearty and wholesome dish ideal for colder days, when a substantial meal made from simple ingredients is welcome. If you’re interested in other classic recipes with bold flavor, you can try, for example, the authentic and hearty Hungarian beef goulash, which makes a great addition to the repertoire of traditional meaty dishes.

For 4 serving

Ingredients

400 g halušky mix (powdered)
250 g sauerkraut
250 g smoked meat (pork neck or shoulder)
2 medium onions
1.5 tablespoons sugar
oil for frying
caraway
salt
freshly ground black pepper

Preparation procedure

Peel the onion and cut it into larger cubes or wedges. Rinse the smoked meat and cut it into pieces about 2 × 2 cm in size.
Put a little oil into a deeper roasting pan or a wide skillet, add half of the onion and the smoked meat. Sear over low heat until golden and stir occasionally.
Put oil into a smaller pot and fry the other half of the onion. Remove excess juice from the sauerkraut and, if necessary, chop it into smaller pieces.
Add the sauerkraut to the onion, pour in about 200 ml of water, add sugar, salt, a pinch of caraway, and let it simmer uncovered until the liquid evaporates. Stir from time to time.
Meanwhile prepare the halušky. Put about 2.5 liters of water to boil in a large pot. Mix the halušky mix with approximately 0.5 liter of cold water so that a semi-liquid batter forms.
Once the water starts to boil, salt it and press half of the batter through a halušky sieve into the water. Gently lift from the bottom and let the halušky float. Then remove them with a skimmer and add them directly to the meat.
Cook the second half of the batter in the same way. Always gently stir the halušky with the meat so they don't stick together.
Finally add the stewed sauerkraut, stir gently, season with salt and pepper. To taste, you can add some fried onions on top.

Total preparation time

60 minutes

Number of servings

4 servings

Recipe conclusion

Halušky with sauerkraut and smoked meat demonstrate that a full and flavorful meal can be prepared from just a few basic ingredients. The combination of smoked meat, tender halušky and sweet-and-sour sauerkraut creates a dish that is filling and reminiscent of honest homemade cooking.