Krkonošský Hubník: Traditional summer food that smells of forest and old Czech kitchen

Krkonošský Hubník, sometimes called a sponge, is a dish with deep roots in foothill areas where it was part of modest but saturated menus. The basis was collected in forests, older pastries and basic raw materials from the home pantry. Today we return to this traditional specialty not only because of nostalgia, but also for its taste balance, nutritional value and the possibility to use the remains that would otherwise come to be wasted. Whether you prepare it as a meatless dish or give it a little sausage, it will reward you with irresistible scent and taste.

Do you want to prepare a hubník at home according to a traditional recipe? Watch the video recipe:

Recipe for the Giant Hubnik

Procedure::

1. Soak the dried mushrooms for an hour in cold water, squeeze and cut. Then join them with onion, salt and cumin on lard for about 15 minutes. Let them cool down.

2. Cut the rolls into cubes and pour in milk. After 10 minutes add eggs, garlic, semolina, parsley, salt, pepper and marjoram.

3. Add foams or chopped smoked meat. Mix everything well.

4. Grease the baking pan with butter and sprinkle with breadcrumbs. Put the mixture and align the surface.

5. Bake in an oven preheated to 180 ° C for about 40 minutes until golden. Serve warm or cold.

More than just a Christmas dish

Although Hubník Krkonoše was historically on, but thanks to its versatility it tastes great at any time of the year. You can serve it as a main meal with salad, but also as a saturated snack or side dish to the soup. Thanks to the use of commonly available raw materials, it is also very friendly, which is now useful.

Traditional recipes like Hubník remind us that the IZ can conjure up a lot. When you have quality mushrooms, a pinch of patience and the desire to cook with your heart. And that’s exactly what our ancestors in the mountains did.