From the Slovak Hearth: Hearty Potato & Garlic Porridge (Zemiaková Fučka)
Details
A rustic potato porridge that's pure, garlicky comfort in a bowl.
Ingredients
Instructions
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are very soft and starting to fall apart.
Prepare the Topping
While the potatoes are cooking, heat the lard or oil in a frying pan over medium heat. Add the diced bacon and cook until crispy. Remove the bacon bits with a slotted spoon and set aside. In the same pan, fry the chopped onion in the bacon fat until golden brown. Add the minced garlic and fry for another minute until fragrant. Remove from heat.
Make the Fučka
Once the potatoes are cooked, do not drain all the water. Pour off about half, leaving the potatoes partially submerged. Using a potato masher, begin to crush the potatoes directly in the pot with the remaining water.
Add the Flour
Sprinkle the flour over the mashed potatoes and continue to mash and stir vigorously over low heat. The mixture will thicken into a dense, sticky porridge. Keep stirring and cooking for a few minutes until the raw flour taste is gone and the mixture is smooth. The name "Fučka" comes from the "puffing" sound it makes as steam escapes.
Combine and Serve
Stir most of the crispy bacon, onion, and garlic mixture into the potato fučka, reserving some for garnish. Season generously with salt and black pepper to taste.
Garnish and Enjoy
Serve the fučka hot in bowls, topped with the remaining bacon, onion, and garlic. It's traditionally enjoyed with a side of sour cream, kefir, or pickled vegetables like sauerkraut.
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