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  • Slovakia_Demikat Cheese Soup


  • Slovakia_Demikat Cheese Soup

Full disclosure, if this soup was 100% authentic it would include lard in lieu of butter.  My sister Chloe was already in the kitchen making Saturday pancakes when I started prepping my ingredients for demikat.  I told her I was making a cheese soup and she looked so excited, then the realisation that seemingly vegetarian Eastern European dishes are usually anything but dawned on her and she said "I bet there's meat snuck in the soup isn't there".

I couldn't do it to her.  So I swapped the lard for butter.

This was a success all round.  Chloe loved it, my six year old niece proclaimed it better than heinz tomato soup and after Cosmin accepted that Slovakian demikat was not the same as his beloved Transylvanian demikat which his grandmother prepared for him every breakfast during the summer (big chunks of bread in milk with heaps of sugar), he was all for it.  When Cosmin really likes something he wolfs it down quickly and gets bits of food in his beard.  He had soup all over his face.

All the recipes I found for demikat just specified sheep cheese.  I used a mix of 70% feta to 30% manchego.

Makes Dulcie's List   Makes Cosmin's List Makes Chloe's List   Certified better than Heinz tomato soup by 6 year old Poppy


  •  1 onion finely chopped
  •  3 cloves garlic crushed
  •  1/2 tbsp butter
  •  460g potatoes peeled and cut into 2cm cubes
  •  1.5 tsp paprika
  •  Salt and pepper to taste
  •  1.5 litres boiling water
  •  Stock cube
  •  275g grated/crumbled sheep cheese
  •  150ml sour cream
To serve
  •  Chives
  •  Croutons


  • Calories | 302
  • Fat | 19.5g

Serves | 5

Prep Time | 15 minutes

Cooking Time | 30 minutes


  1. Saute the onion and garlic in the lard until transluscent.
  2. Stir in the potatoes and cook for a further minute.
  3. Remove from the heat and stir in the paprika, salt and pepper.
  4. Mix together the boiling water and stock cube and stir into the potatoes.
  5. Cover and return to the heat, bring to the boil then simmer for 20 minutes.
  6. Mix together the cheese and sour cream in a large bowl.
  7. Transfer three quarters of the soup into a food blender and blend until smooth.
  8. Slowly pour the pureed soup into the cheese mix, stirring all the while.  Then pour the lot back into the pot with the unblended soup, stir and heat for a couple of minutes.
  9. Serve with croutons and chopped chives.

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