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Main dishes

Fučka: Slovak potato mash you cook until bubbling, then stir in sauerkraut

Name: Fučka: Slovak potato mash you cook until bubbling, then stir in sauerkraut
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 kg Potatoes; 1 tsp Salt; 4 tbsp All-purpose flour; 500 g Sauerkraut; 1 Onion; 1 tsp Caraway seeds; 150 g Smoked bacon; 4 glasses Soured milk (clabbered milk) (to drink alongside)

A thick potato and flour mash mixed with braised sauerkraut, topped with bacon and onion, and served with soured milk. Serves 4.

Slovak cuisine · Grandma’s recipes · Translated from Slovak · November 1, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

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Fučka with sauerkraut is a thick Slovak potato and flour mash with braised sauerkraut stirred in. As it cooks, bubbles burst on the surface—a sign that the flour is cooked through. This bubbling gives fučka its name. Braise the sauerkraut with bacon, onion, and caraway seeds, then stir it into the finished mash. Unlike plain fučka topped with fried onions, this version has a tangy flavor and needs little else alongside it. Top with crispy bacon and serve with a glass of soured milk, also known as clabbered milk.

Ingredients

4 servings

Units

Potatoes 1 kg
Salt 1 tsp
All-purpose flour 4 tbsp
Sauerkraut 500 g
Onion 1
Caraway seeds 1 tsp
Smoked bacon 150 g
Soured milk (clabbered milk) (to drink alongside) 4 glasses

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Instructions

Tip: tap a step to mark it as done.

Braise the sauerkraut
25 min
Dice the bacon and cook it in a skillet until the fat renders and the bacon is crisp. Remove half and set aside. Add the finely chopped onion to the remaining bacon, cook briefly, then add the sauerkraut, caraway seeds, and a little water. Cover and simmer for 20 minutes, until the sauerkraut is tender.
Cook the potatoes
20 min
Peel and cut the potatoes, add just enough water to cover them, season with salt, and boil until tender. Do not drain.
Thicken with flour
10 min
Mash the potatoes directly in their cooking water. Sprinkle in the flour and cook, stirring constantly, until bubbles begin to burst on the surface of the mash. Be careful, as it will splatter. If it is too thick, add hot water.
Combine and serve
5 min
Stir the braised sauerkraut into the mash, divide among plates, sprinkle with the reserved bacon, and serve with soured milk.

Tip: Add the flour to the boiling mash a spoonful at a time, and rinse the sauerkraut beforehand if it is too sour. Traditional fučka has no sauerkraut and is topped with fried onions; adding sauerkraut makes it tangier and heartier. Read more: Fučka, Slovak potato-flour mash, has 11 names—and even the town of Detva can't agree

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 533 kcal
Protein: 22 g
Carbohydrates: 71 g
of which sugars: 18 g
Fat: 18 g
of which saturates: 7.4 g
Fiber: 9.8 g
Salt: 4.6 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: Fučka s kyslou kapustou: kašu varíte, kým nezačne fučkať, a potom do nej primiešate kapustu