There are several variations to flavoring the sirok. Some people add sugar and vanilla instead of salt and pepper or combinations of that. Parsley is used and one friend insists that only whole peppercorns should be used. So whichever way you choose to spell the name or flavor it, it is a traditional Slovak Easter food.
In addition to sirok, there are several other foods which are always eaten. Horseradish alone or mixed with beets. Kolbasi, ham, boiled eggs either colored, pickled, or just peeled. A sweet bread called paska and many kinds of kolacky and rozky. Also in the basket would be salt & butter with the butter being put in a mold shaped like a lamb.
There are several families here in northern Virginia that are of Eastern European ancestry and about 6 or 7 years ago we prevailed upon out local priest to bless Easter baskets for us and it has become an annual event at our church. Saturday before Easter at 10:00AM the vestibule of our church will have tables covered with Easter baskets filled with the traditional foods.
- Pour milk in a saucepan and bring to a boil.
- Add eggs slowly to the milk.
- Add salt and pepper.
- Cook over low heat and stir constantly so mixture will not scorch.
- When all egg has been cooked, pour mixture into a linen towel, squeeze mixture into a ball shape in the towel and tie.
- Hang over sink and let it drain for several hours.
- Remove and refrigerate.
- I wrap mine in a Saran Wrap at this time.