Summary: A traditional Slovak sheep’s milk cheese soup known as Demikát, featuring a rich base of Bryndza cheese, potatoes, smoked bacon, and sweet paprika. Prepared by simmering cubed potatoes and aromatics, whisking in the tangy unpasteurized sheep’s milk cheese, and finishing with crispy rendered bacon bits and fresh chives in 35 minutes for 6 portions.
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Category: Soups, Slovak Cuisine
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Quick overview
- Dish: Sheep’s milk cheese soup
- Category: Soups, Slovak Cuisine
- Cuisine: Slovak
- Main ingredient: Bryndza cheese, 300 g (unpasteurized sheep’s milk cheese)
- Guide: 12 most popular Slovak dishes: favourite recipes of Slovak cuisine
- Total time: 35 minutes (15 min prep + 20 min cooking)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 420.0 g)
- Key technique: Emulsifying unpasteurized sheep’s milk cheese into warm potato stock
- Preparation types: Simmering, rendering, whisking
- Dietary info & Allergens: Milk, gluten-free, vegetarian-adaptable (omit bacon)
- Suitable for: Lunch, dinner, warming winter meals
- Nutritional values (per 1 portion): 373.6 kcal, Protein: 14.8 g, Fat: 22.4 g, Carbohydrates: 28.5 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Pale lager beer, Grüner Veltliner wine, sparkling water with lemon
- In short: A velvety, soul-warming Slovak potato soup enriched with tangy sheep’s milk cheese and crispy smoked bacon.
- Last updated: 21 September 2026
WAGUU says: “Never boil the soup after adding the Bryndza cheese, otherwise the proteins will separate and create an unpleasant grainy texture.”
How to take it further: Add a pinch of smoked garlic powder to the potato base, or finish each portion with toasted rye bread croutons.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Simmering at 95 °C |
| Number of portions: | 6 portions |
In a nutshell
Experience the authentic taste of the Slovak mountains with this traditional sheep’s milk cheese soup. Velvety potatoes simmered in vegetable stock meet the unmistakable tangy punch of unpasteurized Bryndza cheese, crowned with smoky rendered bacon and fresh chives.
Ingredients
Base portions: 6 portions • Portion weight: 420.0 g
| Ingredient | Amount | Quality |
|---|---|---|
| Bryndza cheese | 300 g | Traditional unpasteurized sheep’s milk cheese |
| Maris Piper potatoes | 600 g | Peeled and diced into 2 cm cubes |
| Smoked streaky bacon | 150 g | High-quality artisanal smoked pork belly |
| Yellow onion | 120 g | Finely chopped |
| Rapeseed oil | 30 ml | Cold-pressed or standard cooking oil |
| Sweet smoked paprika | 8 g | High-grade ground paprika powder |
| Vegetable stock | 1400 ml | Clear, warm vegetable bouillon |
| Fine sea salt | 12 g | Fine crystalline salt |
| Ground black pepper | 3 g | Freshly cracked black pepper |
| Fresh chives | 20 g | Finely snipped green chives |
Why you will love this recipe
- Authentic mountain heritage: Recreates a traditional Slovak shepherd’s classic using genuine unpasteurized sheep’s milk cheese and smoky bacon.
- Harmonious flavor balance: The creamy, sharp tang of the Bryndza cheese cuts through the savory richness of rendered bacon and earthy potatoes.
- Quick and approachable: Ready in just 35 minutes using basic kitchen equipment and straightforward simmering techniques.
Why it works: By tempering the sheep’s milk cheese off the heat with warm broth, the proteins emulsify smoothly without curdling, yielding a velvety consistency.
Recipe overview
Prep: 15 min | Cooking: 20 min | Difficulty: Easy | Portions: 6 | Type: Soup | Origin: Slovak
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing aromatics and base – 10 min
Appliances: Hob
1. Place a 4-litre saucepan on the hob over medium heat and pour in 30 ml of rapeseed oil. Add 120 g of finely chopped yellow onion and 150 g of diced smoked streaky bacon. Sauté for 6 minutes, stirring frequently with a wooden spoon, until the onions are translucent and the bacon fat has rendered. Sprinkle in 8 g of sweet smoked paprika and 3 g of freshly cracked black pepper, stirring constantly for 30 seconds until fragrant, taking care not to burn the paprika.
VKB: Visual check point (VKB): The onions must be soft and golden, and the aroma of paprika and smoked bacon should be intense and sweet.
Before moving to the next step:
Ensure the paprika does not overheat or it will turn bitter; lower the heat immediately if smoke appears.
Phase 2: Simmering potatoes – 15 min
Appliances: Hob
2. Add 600 g of peeled and diced Maris Piper potatoes and 12 g of fine sea salt directly into the saucepan with the aromatics. Pour in 1,400 ml of warm vegetable stock. Increase the heat to high to bring the liquid to a rolling boil, then reduce the heat to medium-low, cover with a lid, and let it simmer gently for 15 minutes until the potato cubes are fork-tender.
VKB: VKB: Potatoes must easily yield when pierced with the tip of a paring knife, and the broth should be fragrant and slightly thickened by potato starch.
Before moving to the next step:
Check that the potatoes are fully cooked through; raw potato centers will ruin the texture of the soup.
Phase 3: Incorporating sheep’s milk cheese – 5 min
Appliances: Hob
3. Turn off the hob completely and remove the saucepan from the heat source. In a separate small bowl, whisk 100 ml of warm broth taken from the pot into 300 g of unpasteurized Bryndza cheese until smooth and creamy. Pour this cheese mixture slowly into the soup while whisking vigorously to prevent curdling. Garnish with 20 g of finely snipped fresh chives before serving.
VKB: VKB: The soup must not boil after adding the cheese; the texture should be velvety and uniform with no cheese lumps.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 4-litre capacity | Soup pot | Too small causes liquid overflow |
| Chef’s knife | 20 cm blade | Utility knife | Uneven potato cutting |
| Wire whisk | 25 cm balloon whisk | Fork | Lumpy cheese emulsion |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 88.9 kcal | 373.6 kcal | 2241.6 kcal |
| Fat | 5.3 g | 22.4 g | 134.4 g |
| of which saturates | 2.8 g | 11.8 g | 70.8 g |
| Carbohydrates | 6.8 g | 28.5 g | 171.0 g |
| of which sugars | 1.1 g | 4.6 g | 27.6 g |
| Protein | 3.5 g | 14.8 g | 88.8 g |
| Salt | 0.9 g | 3.8 g | 22.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always temper the Bryndza cheese with warm broth before adding to the pot to prevent protein coagulation.
- Tip 2: Cut potatoes into uniform 2 cm cubes to ensure they cook evenly within the 15-minute timeframe.
- Tip 3: Render the bacon slowly over medium-low heat to extract maximum fat without burning the meat.
- Tip 4: Use authentic unpasteurized sheep’s milk cheese for the genuine traditional flavor profile.
Scientific background
Bryndza is an unpasteurized sheep’s milk cheese rich in lactic acid bacteria and natural casein proteins. When heated above 70 °C, casein proteins undergo denaturation and aggregate rapidly, causing the cheese to break into rubbery curds and release free fat. By removing the soup from the heat source and whisking the cheese with tempered warm broth, the temperature remains below the critical threshold, allowing the milk fats and proteins to form a stable culinary emulsion.
Fine Dining – Professional techniques
- Plate composition: Serve in deep ceramic bowls with crispy bacon crisps piled neatly in the center and vibrant green chives sprinkled around.
- Textural contrasts: Smooth velouté soup paired with tender potato cubes and crunchy bacon lardons.
- Temperature contrast: Piping hot soup contrasted with cool, freshly snipped raw herbs.
- Aromatic garnishes: Finish with a light drizzle of cold-pressed rapeseed oil and smoked paprika dust on the bowl rim.
Sensory radar
- Appearance: Opaque creamy broth with a warm golden hue, speckled with red paprika tint, dark bacon bits, and green chives.
- Aroma: Rich smoky bacon fragrance backed by pungent, earthy sheep’s milk cheese notes.
- Taste: Savory and tangy with a pleasant salty kick from the cheese and balanced onion sweetness.
- Texture: Velvety, smooth emulsion with soft potato chunks and crispy bacon elements.
Pairing
- BEER: Traditional Czech pale lager 11° with refreshing bitterness.
- WINE: Dry Grüner Veltliner with crisp acidity to cut through the rich cheese.
- NON-ALCOHOLIC: Sparkling spring water with a fresh slice of lemon.
Various preparation variants
- Rustic Herbed Variant: Blend half of the boiled potatoes directly into the broth for an even thicker, starchier consistency before whisking in the cheese.
- Garlic Infused Variant: Sauté two cloves of crushed garlic alongside the onions for a pungent, warming aromatic depth.
Allergens and dietary information
Contains: Milk • Gluten: Gluten-free • Not suitable for: Vegan diets, severe lactose intolerance
Suitable for
Lunch, dinner, warming winter meals
Substitution catalog
- Bryndza cheese: Feta cheese mixed with Greek yogurt (though less authentic)
- Smoked streaky bacon: Pancetta or smoked tofu for vegetarian option
- Maris Piper potatoes: King Edward or Russet potatoes
FAQ
Why did my soup curdle after adding the cheese?
The soup was boiled after the Bryndza cheese was added. High heat causes the unpasteurized milk proteins to coagulate into lumps. Always remove the pot from the heat before whisking in the cheese.
Can I use pasteurized sheep’s milk cheese?
Yes, pasteurized sheep’s milk cheese works, but authentic unpasteurized Bryndza provides the traditional sharp and tangy flavor profile characteristic of this Slovak specialty.
How can I make this soup vegetarian?
Omit the smoked bacon and substitute vegetable oil with butter for sautéing the onions, then garnish with toasted pumpkin seeds instead of bacon.
Can I freeze leftover sheep’s milk cheese soup?
No, dairy-based soups containing unpasteurized sheep’s milk cheese do not freeze well because the emulsion breaks upon thawing, resulting in a grainy and separated texture.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and prepare in an 8-litre stockpot; ensure you whisk the cheese in two separate bowls to maintain a smooth emulsion. • 20+ people: Divide the cooking process into two separate 10-portion batches using two pots to ensure even heat distribution and prevent scorching.
Sides and Serving
- Artisanal sourdough bread – Traditional crusty bread for dipping (not included in the recipe)
- Pickled gherkins – Provides a sharp, refreshing contrast to the creamy soup (not included in the recipe)
Serving: Serve piping hot in deep earthenware bowls, garnished generously with crispy bacon bits and freshly snipped green chives.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Reheat gently on the hob over low heat, stirring constantly. Do not allow the soup to boil or reach a simmer, as high heat will cause the sheep’s milk cheese to separate.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Boiling after adding cheese – Allowing the soup to boil after incorporating the Bryndza cheese causes the milk proteins to separate and curdle.
- Incorrect cheese temperature – Adding cold cheese directly to the hot pot without tempering creates stubborn lumps.
- Overcooking potatoes – Cooking potato cubes past tender stage turns the soup into a heavy mash.
- Burning the paprika – Overheating the sweet paprika in dry oil imparts a bitter, acrid taste to the soup base.