A Hearty Taste of Tradition: Slovakia's Creamy Garlic & Lentil Pottage (Šošovicový Prívarok)
Details
This traditional Slovak lentil pottage, known as Šošovicový Prívarok, is a rustic and deeply satisfying dish that has graced family tables for generations. It’s a thick, creamy stew, rich with the earthy flavor of lentils and a comforting warmth from a generous amount of garlic. Often served with a fried egg or a crispy sausage, this humble yet hearty meal is a true taste of Slovak home cooking and the perfect way to enjoy the robust flavor of garlic in a classic European comfort food.
Ingredients
Instructions
Sauté the Base
In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the finely chopped onion and sauté until translucent and soft.
Cook the Lentils
Add the rinsed lentils, diced potatoes, bay leaves, and enough water to cover everything by about 2 inches. Bring to a boil, then reduce the heat, cover, and simmer for 30-40 minutes, or until the lentils and potatoes are tender.
Make the Creamy Roux (Zápražka)
While the lentils are cooking, prepare the thickening agent. In a small saucepan, heat a tablespoon of lard or butter. Stir in the flour and cook for a minute until it smells toasty. Add the sweet paprika and cook for another 30 seconds, then whisk in the cream or milk until you have a smooth, thick sauce.
Combine and Thicken
Once the lentils are soft, remove the bay leaves. Pour the creamy roux into the pot with the lentils, stirring constantly to prevent lumps.
Finishing Touches
Add the minced garlic and continue to simmer for another 5-10 minutes, allowing the pottage to thicken and the garlic flavor to meld. Season generously with salt and pepper, and add a splash of vinegar to brighten the flavors.
Serve
Ladle the hot pottage into bowls. It is traditionally served with a fried egg on top, slices of boiled sausage, or simply with a side of fresh, crusty bread for dipping.
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