Summary: Demikát is a traditional Slovak sheep’s milk cheese soup featuring rich bryndza, earthy potatoes, sweet onions, and aromatic spices. This hearty broth is prepared by simmering diced potatoes and sautéed aromatics, then emulsifying the tangy, pungent bryndza cheese directly into the hot stock for a velvety texture, taking 35 minutes to prepare and serve 6.
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Category: Main Dishes, Cuisines
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Quick overview
- Dish: Demikát
- Category: Main Dishes, Cuisines
- Cuisine: Slovak
- Main ingredient: Sheep’s milk bryndza cheese, 8 oz (high quality, unpasteurized if available)
- Guide: 12 most popular Slovak dishes: favorite recipes of Slovak cuisine
- Total time: 35 minutes (15 min prep + 20 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 350.0 g)
- Key technique: Emulsifying tangy sheep’s milk cheese into simmering potato broth without curdling
- Preparation types: Simmering, sautéing, blending
- Dietary info & Allergens: Contains milk, gluten-free
- Suitable for: Vegetarians, cold weather comfort food seekers
- Nutritional values (per 1 serving): 245.2 kcal, Protein: 11.2 g, Fat: 14.5 g, Carbs: 18.6 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Pale lager beer, Grüner Veltliner wine, sparkling mineral water
- In a nutshell: A uniquely savory, warming Slovak soup combining creamy potatoes and pungent sheep cheese.
- Last updated: September 21, 2026
WAGUU says: “Demikát showcases the brilliant alchemy of Slovak mountain cooking, transforming simple pantry staples into a rich, deeply comforting soup through the magic of raw sheep’s milk cheese.”
How to take it further: Add crispy rendered bacon bits and a pinch of smoked paprika just before serving.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Medium simmer (212 °F) |
| Number of servings: | 6 |
In a nutshell
Demikát is a classic Slovak specialty that pairs earthy boiled potatoes and sweet yellow onions with the intensely savory, slightly acidic punch of fresh bryndza cheese. Finished with sweet paprika and fresh chives, it delivers extraordinary depth from minimal ingredients.
Ingredients
Base servings: 6 servings • Serving weight: 350.0 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Russet potatoes | 1.5 lb | Peeled and diced into 1-inch cubes |
| Yellow onion | 1 pc | Finely chopped |
| Unsalted butter | 2 tbsp | European style |
| Water | 6 cups | Filtered |
| Sheep’s milk bryndza cheese | 8 oz | Authentic Slovak bryndza |
| Sweet paprika | 1 tsp | Hungarian grade |
| Salt | 1.5 tsp | Fine sea salt |
| Black pepper | 0.5 tsp | Freshly ground |
| Fresh chives | 2 tbsp | Finely minced (not part of the recipe) |
Why you’ll love this recipe
- Blazing Fast Preparation: Comes together in just 35 minutes from start to finish.
- Distinctive Savory Profile: Delivers a unique tangy and umami-rich flavor from genuine sheep’s milk cheese.
- Naturally Gluten-Free: Thickened entirely with potatoes and cheese without any flour or heavy starches.
Why it works: Simmering diced potatoes in water creates a naturally starchy broth, which when combined off-heat with rich bryndza cheese, prevents separation and yields a velvety, emulsified soup.
Recipe overview
Prep: 15 min | Cooking: 20 min | Difficulty: Easy | Servings: 6 | Type: Soup | Origin: Slovak
Detailed instructions
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Phase 1: Preparing and Sautéing Aromatics – 7 min
Appliances: Stove
1. Place a 4-quart stockpot over medium heat and melt 2 tbsp unsalted butter. Add 1 pc finely chopped yellow onion and sauté for 5 minutes until translucent and soft. Stir in 1 tsp sweet paprika and 0.5 tsp freshly ground black pepper, cooking for 30 seconds until fragrant.
Visual check point (VKB): Onions are soft, golden-edged, and coated in aromatic red paprika oil.
Before moving to the next step:
Ensure the paprika does not burn during sautéing, as high heat will turn it bitter.
Phase 2: Simmering Potatoes – 15 min
Appliances: Stove
2. Add 1.5 lb peeled and diced Russet potatoes and 6 cups filtered water to the stockpot with 1.5 tsp fine sea salt. Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low, cover with a lid, and simmer gently for 15 minutes until the potato cubes are completely tender when pierced with a fork.
VKB: Potato cubes are fork-tender and easily mashable against the side of the pot.
Before moving to the next step:
Turn off the heat before adding the bryndza cheese to prevent curdling.
Phase 3: Incorporating Bryndza Cheese and Finishing – 13 min
Appliances: Stove
3. Remove the stockpot from the heat source entirely. Whisk in 8 oz sheep’s milk bryndza cheese, stirring continuously until the cheese completely dissolves into the warm broth, creating a smooth, velvety emulsion. Ladle into warm bowls and garnish with 2 tbsp finely minced fresh chives (not part of the recipe).
VKB: Soup has a uniform opaque creamy texture with no cheese lumps remaining.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Stockpot | 4-quart | Dutch oven | Boil-over if too small |
| Chef’s knife | 8-inch | Utility knife | Uneven potato cutting |
| Wire whisk | 10-inch | Wooden spoon | Lumpy cheese emulsion |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 3.5 oz (100 g) | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 70.1 kcal | 245.2 kcal | 1,471.2 kcal |
| Fat | 4.1 g | 14.5 g | 87.0 g |
| of which saturates | 2.6 g | 9.1 g | 54.6 g |
| Carbohydrates | 5.3 g | 18.6 g | 111.6 g |
| of which sugars | 0.8 g | 2.8 g | 16.8 g |
| Protein | 3.2 g | 11.2 g | 67.2 g |
| Salt | 0.4 g | 1.4 g | 8.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always stir the bryndza cheese into the soup off the heat to prevent the milk proteins from separating and graining.
- Tip 2: Use high-starch Russet potatoes to naturally thicken the broth without adding flour.
- Tip 3: Sauté the onions slowly in butter until deeply caramelized for a sweeter backdrop to the sharp cheese.
- Tip 4: Serve immediately while hot to maintain the creamy emulsified consistency of the cheese broth.
Scientific background
Bryndza is an unpasteurized sheep’s milk cheese rich in lactic acid bacteria and natural enzymes. When introduced to warm water containing potato starch, the emulsifying properties of the cheese proteins create a stable suspension, provided the temperature remains below boiling (212 °F) to prevent curd separation.
Fine Dining – Professional techniques
- Plate composition: Pour the velvety ivory soup tableside over neatly arranged roasted potato croutons in a wide-rimmed bowl.
- Texture contrasts: Combine the silky smooth soup body with crunchy toasted bread cubes.
- Temperature contrast: Serve the steaming hot soup paired with a chilled dollop of seasoned sour cream.
- Aromatic garnishes: Finish with micro-planed lemon zest and finely snipped chives for vibrant color and aroma.
Sensory radar
- Appearance: Opaque, creamy ivory broth with specks of golden paprika and green chives.
- Aroma: Pungent, earthy sheep cheese fragrance with sweet undertones of sautéed onion.
- Taste: Savory, tangy, and robustly salty with a warming peppery finish.
- Texture: Velvety smooth and fluid with tender bites of potato.
Pairing
- BEER: Crisp Czech pale lager (Pilsner style)
- WINE: Dry Grüner Veltliner with high acidity
- NON-ALCOHOLIC: Sparkling mineral water with a lemon wheel
Various preparation methods
- Rustic Herdsman Style: Incorporates rendered bacon fat instead of butter and includes pieces of smoked sausage for extra protein.
- Cream-Enriched Variant: Blends a splash of heavy cream into the broth along with the bryndza for an even richer, milder flavor profile.
Allergens and dietary information
Contains: Milk • Gluten: Gluten-free • Not suitable for: Vegans and those with dairy allergies
Suitable for
Vegetarians, cold weather comfort food seekers, traditional cuisine enthusiasts
Substitution guide
- Sheep’s milk bryndza cheese: Feta cheese combined with a little cottage cheese (though flavor will differ)
FAQ
Can I boil the soup after adding the bryndza cheese?
No, boiling will cause the sheep’s milk cheese proteins to separate and curdle, ruining the smooth texture of the soup.
What is the best substitute for bryndza if I cannot find it?
Authentic bryndza is essential for true flavor, but sheep’s milk Feta can serve as an emergency substitute.
Can I prepare this soup ahead of time?
You can cook the potato and onion base ahead of time, but whisk in the bryndza cheese only upon reheating just before serving.
How do I prevent lumps of cheese in the soup?
Mash a few of the boiled potatoes into the broth first and whisk vigorously when adding the cheese off the heat.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredients and use an 8-quart stockpot to ensure even boiling without overcrowding • 20+ people: Divide the preparation into two separate stockpots to maintain proper heat control and effortless whisking.
Sides and serving
- Crusty sourdough bread – perfect for dipping into the cheesy broth (not included in the recipe)
- Toasted croutons – adds a delightful crunchy contrast (not included in the recipe)
Serving: Serve piping hot in deep ceramic bowls garnished with freshly chopped chives.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat gently on the stovetop over low heat, stirring constantly, making sure never to let it come to a boil.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Boiling after cheese addition – Causes the sheep’s milk proteins to separate and curdle.
- Incorrect cheese temperature – Adding bryndza to boiling broth rather than off the heat.
- Skimping on potatoes – Failing to use enough starchy potatoes prevents proper emulsion of the broth.
- Over-salting early – Salting heavily before adding bryndza, which is naturally high in sodium.