In this class you will be introduced to two delicious and certainly original soups! Slovak bean soup includes beans, noodles, and potatoes, and is a light and filling soup that is suitable even for vegans. Liver dumpling soup contains a broth with vegetables, noodles, and the main hero of this soup: liver dumplings. Liver dumplings are very popular in both the Czech and Slovak Republics thanks to their delicious and neutral flavor that doesn’t resemble a traditional liver flavor. Everyone with Czech and Slovak heritage or somebody who thoroughly wants to get know Czech and Slovak cuisine must try these dumplings. And I promise that whomever tries them will never regret it.
Note: Suitable for vegetarians – avoid preparation of liver dumplings.
Join us for the first official series of the National Czech & Slovak Cooking School! Cook and eat an authentic Czech and Slovak dish from the comfort of your home. Join us on Zoom and learn from Czech-born Chef Tom Slepicka in these hands-on interactive classes.
Slepicka graduated from culinary school in his hometown, Brno, located in the Czech Republic. While still in school, he established a successful full-service catering company, which operated in the Czech Republic, Slovak Republic, and Austria. Slepicka moved to the U.S. with his wife in 2014. From 2015-16, he operated the Czech Deli at the NewBo City Market. The goal of his courses is to make tasty and high-quality meals accessible to everyone.
Cost per class:
$25/ member household
Special Offer (with free gifts!) to purchase a bundle of the entire series:
$100/ member household
$120/ non-member household
By purchasing the 5-class bundle, you get one class free + $10 to spend in the Museum Store + free extended set of measuring spoons, including shipping, provided by Cookery Store).