tag:blogger.com,1999:blog-75149038550721619.post4568684474352330432..comments2024-01-03T00:35:32.720-05:00Comments on A 1L Who Cooks: Bobalki - a Slovak Xmas Eve TraditionJilhttp://www.blogger.com/profile/09851447738925186407noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-75149038550721619.post-3766111548101469762024-01-03T00:35:32.720-05:002024-01-03T00:35:32.720-05:00I knew as soon as I read about missing a step that...I knew as soon as I read about missing a step that you were talking about pouring boiling water over the bobalkis! This recipe looks exactly like my mom's and our family Christmas Eve menu is the same as yours! Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-68353699448490419192023-12-23T07:13:11.034-05:002023-12-23T07:13:11.034-05:00Can I make them a day in advance? Can I make them a day in advance? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-5651511263424331102022-12-19T13:08:45.832-05:002022-12-19T13:08:45.832-05:00Our traditional bolbalki is savory. We put the bol...Our traditional bolbalki is savory. We put the bolbalki in a bowl, cover with boiling water and mix them until they are soft but before they get mushy. It is definitely tricky! Then, drain and serve with browned butter. Half then have sauerkraut that has been cooked for hours in browned butter and the other half with farmers cheese. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-809075849728151762022-12-18T23:54:47.862-05:002022-12-18T23:54:47.862-05:00Sue, our Sauerkraut soup consisted of Sauerkraut, ...Sue, our Sauerkraut soup consisted of Sauerkraut, lol mushrooms, and potatoes. Can anyone shed light on this, the bobalki was mixed into the Sauerkraut that was froed in butter and flour. I dont remember putting honey on it but is was sweet and so good in the Sauerkraut. How do u put boiling water on it without it turning to mush?. Thanks and Merry Christmas Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-54219501157785549282020-01-17T18:57:13.601-05:002020-01-17T18:57:13.601-05:00Oh, wow, taking me back to my childhood! We always...Oh, wow, taking me back to my childhood! We always had sauerkraut soup instead of mushroom, but the rest of the meal sounds the same. One thing Grandma always did with the bobalki was to soak them in milk. She would fill a quart jar partway with milk and then stuff it to the top with the bobalki, adding milk to cover them all if necessary. It’s still my favorite Christmas morning breakfast!Suehttps://www.blogger.com/profile/16618150826072524590noreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-3498425720476140812019-01-21T17:24:56.295-05:002019-01-21T17:24:56.295-05:00I made these year and they were dry, I beg I misse...I made these year and they were dry, I beg I missed that step with the boiling water :) We grew up with the mushroom soup and the cabbage pagach, I didn’t care for it as a kid but now as an adult I am so thankful for the tradition and I lovingly and diligently am the only one if my siblings to carry on the tradition. My in-laws even truly enjoy sharing the family meal with us and they aren’t Slovak in the least! I can’t wait to try your recipe, thank youRaechelhttps://www.blogger.com/profile/16280075974679565201noreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-27211143374143643422016-02-10T19:18:18.789-05:002016-02-10T19:18:18.789-05:00My great grandma used to make bobalkis but they we...My great grandma used to make bobalkis but they were stuffed with either poppyseed filling or a prune filling. Then tossed in the honey-poppyseed mixture just before serving. I am having a hard time finding a European bakery that makes them, or even a recipe for them. This sounds very close. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-75225195532900849382015-11-24T09:15:59.349-05:002015-11-24T09:15:59.349-05:00our family didn't like poppy seed when we were...our family didn't like poppy seed when we were kids so my grandmother made Bolbaki with ground walnuts, butter and sugar. We have this every Christmas and always thought it was Hungarian.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-515655201527008482012-12-09T22:06:00.257-05:002012-12-09T22:06:00.257-05:00This brought back many good memories of my chilhoo...This brought back many good memories of my chilhood. Our failyalways had Xmas Eve dinner at my grandparents home.We started with the blessed oplatki from our church with a bit of garlic and honey on it to symbolize the bitter and sweetness of life. Prayers were always said in Slovak and we always remembered those who had passed on.I always felt sad for my grandmother who cried at this part. The men in the family always made a toast with a small glass of hard whiskey. Poppyseed Bobalki, Potato and sauerkraut filled Pagache followed. Finally, Nut and poppyseed strudels or strips as we called them. It was something we always looked forward to during the Christmas season. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-82058731294390570112012-11-18T09:05:01.076-05:002012-11-18T09:05:01.076-05:00We have always had bubolki at our holiday feasts b...We have always had bubolki at our holiday feasts but ours is different-more of a cheese and butter stuffing. I think it's regional like haluski (some use potatoes, cabbage or other variations). I can't wait to try this!<br />ChristineChristine G.https://www.blogger.com/profile/01456062733865496221noreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-23898336319208676892012-07-23T18:48:05.504-04:002012-07-23T18:48:05.504-04:00Jil, this is epic...and epicurean! I found your si...Jil, this is epic...and epicurean! I found your site trying to find the "proper" spelling of bobalki (and discovered there are MANY). My great aunt, who just passed away a few days ago well into her 80s, was the bobalki legend in our family. I'd swear though that she put walnuts and honey in the recipe, not poppyseed. Could just be a strange variation in our Zoldak family. :-) Your whole Christmas Eve description is a chapter straight out of my childhood. Good luck with your studies!<br /><br />ElizabethAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-51440882586568284402012-01-02T12:36:22.709-05:002012-01-02T12:36:22.709-05:00YUM!!!
M:)YUM!!! <br /><br />M:)Mary Marantzhttps://www.blogger.com/profile/04643276278264227073noreply@blogger.comtag:blogger.com,1999:blog-75149038550721619.post-41294438566163033262011-12-29T10:43:25.317-05:002011-12-29T10:43:25.317-05:00They look quite delicious - I hope everyone enjoye...They look quite delicious - I hope everyone enjoyed them! In my 'recipe', I cook the poppyseed with milk & honey on the stovetop; I also add some cut-up prune to give it a different taste. If it starts to dry out, I just add more milk &/or honey. If you want to be a purist, you can grind the poppyseed with a handgrinder (I have an extra one....) :-)Anonymousnoreply@blogger.com