Recipe onlinefamilyhomerecipes.com/recipe/zemiakova-kulasa-potato-porridge-with-cracklings/Scan the code to open the recipe on your phone

Main dishes

Zemiaková kuľaša: potato porridge you thicken with flour, with cracklings and soured milk

Name: Zemiaková kuľaša: potato porridge you thicken with flour, with cracklings and soured milk
Prep time: 10 min
Cook time: 47 min
Total time: 57 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 kg Potatoes; 1.5 l Water; 1 tsp Salt; 6 tbsp All-purpose flour; 150 g Pork cracklings; 3 tbsp Lard; 4 glasses Soured milk (clabbered milk) (to drink alongside)

This potato porridge from Slovakia's Spiš region is thickened with flour and served with pork cracklings, lard, and soured milk. Serves 4.

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

Save on Pinterest

Recipe at a glance

Prep time: 10 min
Cook time: 47 min
Total time: 57 min
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

Jump to recipe Add to meal plan

Kuľaša is a traditional thick porridge made from potatoes cooked until they fall apart and all-purpose flour, especially associated with Slovakia's Spiš region and the area around Gelnica. It resembles fučka, another Slovak potato porridge, but the cooking water stays in the pot, making the porridge smoother and thinner. It is served with pork cracklings and lard or browned butter, with soured milk to drink alongside. Readers from Liptov commented on our post about chamuľa, a regional potato dish, saying that they call it kuľaša too; in the Hnilec Valley, it is known as dufka.

Ingredients

4 servings

Units

Potatoes 1 kg
Water 1.5 l
Salt 1 tsp
All-purpose flour 6 tbsp
Pork cracklings 150 g
Lard 3 tbsp
Soured milk (clabbered milk) (to drink alongside) 4 glasses

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Cook the potatoes until they fall apart
30 min
Peel the potatoes, cut them into small pieces, add the water and salt, and cook for about 25 minutes, until they fall apart completely. Do not drain.
Blend until smooth
5 min
Use a whisk or an immersion blender to blend the potatoes directly in their cooking water until smooth.
Thicken with flour
15 min
Mix the flour with a little cold water and pour it into the boiling porridge, stirring constantly. Cook over low heat for about 15 minutes, stirring frequently, until thickened and the flour no longer tastes raw. If the porridge is too thick, add lukewarm water.
Heat the cracklings
5 min
Heat the pork cracklings with the lard in a small skillet.
Serve
2 min
Pour the kuľaša into shallow bowls, spoon the cracklings and lard over the top, and serve with soured milk to drink alongside. For a milder version, serve with browned butter and regular milk.

Tip: The ratio of potatoes to flour determines the flavor: more flour makes a thicker porridge with a more pronounced flour taste. It thickens as it cools, so you can scoop out portions of the leftovers and pan-fry them. 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: 680 kcal
Protein: 25 g
Carbohydrates: 67 g
of which sugars: 14 g
Fat: 34 g
of which saturates: 14 g
Fiber: 5.7 g
Salt: 2.3 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: Zemiaková kuľaša: rozvarené zemiaky zahustíte múkou, na tanier patria škvarky a kyslé mlieko