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Soups

Bryndzový demikát: Slovak sheep cheese soup

Name: Bryndzový demikát: Slovak sheep cheese soup
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 6 servings
Cuisine: Slovak
Ingredients: 125 g Bryndza (soft sheep's milk cheese); 3 tbsp Rolled oats; 6 Potatoes; 2 Garlic cloves; 1 Onion; to taste Parsley

Creamy Slovak bryndza soup with potatoes, rolled oats, garlic, and paprika, blended until smooth. Serves 6, with bacon or garlic croutons.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026 · Light recipe · 195 kcal per serving

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Recipe at a glance

Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Servings: 6 servings
Difficulty: Easy
Cuisine: Slovak

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Bryndzový demikát with potatoes and rolled oats is a creamy Slovak soup featuring bryndza, a soft sheep's milk cheese. Sauté onion, garlic, and paprika in butter and olive oil, then add diced potatoes, rolled oats, and celery leaves and cook for about 15 minutes. Add the bryndza and parsley, blend until smooth, and season with nutmeg, lemon juice, and a teaspoon of honey. Serve with fried bacon or garlic croutons.

Ingredients

6 servings

Bryndza (soft sheep's milk cheese) 125 g
Rolled oats 3 tbsp
Potatoes 6
Garlic cloves 2
Onion 1
Parsley to taste

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Instructions

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Heat the butter and olive oil in a pot. Finely chop the onion and sauté for about 2 minutes, until translucent. Press the garlic, add it to the pot, and cook briefly until fragrant. Add the paprika and stir.
Peel the potatoes, cut them into small cubes, and add them to the pot. Add the rolled oats and celery leaves, then pour in enough water to cover the ingredients by about 1 centimeter. Cook for about 15 minutes, until tender.
Remove the celery leaves. Add the bryndza, chopped parsley, and a little grated nutmeg, then blend until smooth with an immersion blender. Season with the juice of half a lemon, a teaspoon of honey, and salt as needed. Thin with water if necessary. Serve with fried bacon or garlic croutons.

Tip: Add the bryndza with the pot off the heat, then gently reheat the soup without boiling. Boiling will cause the bryndza to curdle and make the soup grainy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 195 kcal
Protein: 7.3 g
Carbohydrates: 30 g
of which sugars: 2.3 g
Fat: 5.3 g
of which saturates: 3.4 g
Fiber: 3.7 g
Salt: 0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bryndzový demikát so zemiakmi a ovsenými vločkami