Delicious Slovak And Serbian Traditional Easter Foods

Both my grandmors have been gone from my life for over 40 years, but impact ir foods made on my life was strong. My grandparents from both Serbian and Slovak sides of family came from Europe in early 1900s, bringing ir knowledge of foods and traditions along with m. Easter, along with Christmas, are two holidays I associate with most traditional foods.

Both sides of family made traditional baskets of foods to take to ir respective churches to be blessed. Though Slovakia and Serbia are not close to each or, traditions of area are very widespread. As last Easter I may have spent with one of my grandparents was about 44 years ago, my personal memories are sketchy in some areas, and vivid in ors. Lately, it has felt important to reach out to my siblings and learn what memories y might still have that are gone from my recollections.

items traditionally placed in basket of foods to be blessed are ham, sausage, egg cheese, bread, beets with horseradish, salt, butter, Easter eggs and a candle. re may be or things that were added. I recall baskets being taken to church, but not too much more.

Traditional Foods

Some of traditional foods that are less common here in US are beets with horseradish and egg cheese. It seems lately that beets with horseradish recipes have been popping up all over. Not like traditional one my grandma made, of course, but that combination suddenly has become apparent.

Beets with Horseradish

recipe that my Serbian grandmor passed down was from grated cooked or canned beets, mixed with bottled horseradish to taste. recipe amounts are fluid, depending on size of family and how much horseradish one can tolerate. For two jars of beets, well drained and shredded, about 1 tablespoon of horseradish may be added. This amount may be increased or decreased as needed. A little sugar is added, from 1 to 3 teaspoons. All ingredients are mixed well, and n can be spooned into jars until needed.

This beet dish is used as a condiment, to go with ham and or Easter foods. It can be used as a side dish on plate, or it can be used on a sandwich of traditional Easter Paska Bread with ham or sausage. Serbian name of beets and horseradish dish is not one I can recall. I have read that depending on area it is from, this may be called Ren, Hren, Chrin and many or variations.

Egg Cheese

This particular dish is one that I firmly recall only being called by its Serbian name, Sirets. pronunciation of this word is SEE rets, with letter R trilled. It is one of traditional foods I have never cared for, but my Dad just loved. Since my Mom never made it, I asked Grandma for her recipe so I could carry on tradition.

She told me to take one quart of whole milk and a dozen eggs in a pan and mix m toger really well, adding in a little bit of salt and sugar. Over time I have found that about 2 teaspoons each of salt and sugar work well. mixture is cooked slowly on stove, stirring constantly, until eggs begin to cook and separate. Once mixture has completely separated, it is poured into a cheesecloth lined colander to drain. Once drained, ends of cheesecloth are brought toger and tied, and ball is hung to continue draining. Grandma hung cheesecloth ball from her kitchen faucet. Once egg cheese ball has cooled it is placed in refrigerator to continue to firm and chill. When ready to eat, it is unwrapped from cheesecloth and sliced.

Paska Bread

This rich butter and egg bread was made mainly for Christmas or Easter. My Slovak mom also made it for Thanksgiving. bread is delightful, and I have made this recipe as our daily bread since 1970s. It may have started as a traditional bread used only for se special feasts, but it is far too delicious to limit its use. I have now created a version that is easy to make in my heavy duty stand mixer. For Easter, bread is braided, eir in a ring shape, or a round loaf with a small braid on top or in a braided loaf.

Keeping traditions alive for your children is a worthwhile endeavor, giving m a sense of place in world. It is not meant to divide or separate cultures, but to keep foods in ir purest state so y maintain ir ability to stand out from crowd in se days of fusion cooking.

Thank you for taking time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to fans that have liked my site. I hope to see you re soon.

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