Reheating Notes: Slovakia

My father would say that the reheating for all these things should involve ketchup at some fundamental level. Except the desserts. And he’s probably right. Ketchup goes well with everything here (okay, maybe not the salads). 

For the chicken noodle soup, beef stew, and cabbage soup – these can be reheated in a microwave or a small saucepan. Just get them hot. Then add ketchup.

For the steamed bread dumplings that go with these soups – I’d definitely run them through the microwave. That’s the best option. I haven’t tried a steamer, but that’s probably second best. Third best would be to tear or cut the dumpling up smaller and reheat in the soup it’s going with.

The halusky – the potato dumplings with the sheep’s feta – reheat in the microwave or on low heat in a skillet with a little bacon grease or butter. Don’t worry about them falling apart, it’s all supposed to end up sort of mooshed together and warm.  These are also good with bacon, or a fried egg on top, or any other lumberjack breakfast type accessory foods. And ketchup, they’d go good with ketchup.

The pierogis have been boiled but not yet tossed with butter. They’re best reheated by heating some salted butter in a skillet and cooking them until they just start to get brown on the outside and warm through. 

The cucumber salad and the beet & apple salad are served cold. 

For Chocolate Chip Cookies, place in front of a sunny window. 

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