Slovak cuisine
From Wikipedia, the free encyclopedia
Slovak cuisine varies slightly from region to region. It was influenced by the traditional cuisine of its neighbours and influenced these as well.
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[edit] Common Slovak dishes
- Halušky
- Bryndzové halušky (potato dumplings with bryndza - a sheep's-milk cheese): Slovak national dish
- Strapačky
- Chľustačky
- Bryndzové pyrohy
- Parené buchty
- Široké rezance s tvarohom a slaninou: tagliatelle with liptov cheese and fried bacon
- Zemiakové placky (potato pancakes fried in oil), also called Haruľa in regions Horehronie, Pohronie
- Žemľovka
- Granadír or Granadiersky pochod
- Ryžový nàkyp
- Orechovník, a sweet Nut roll
- Makovník (poppy seeds roll)
[edit] Soups and sauces
- Fazuľová (soup made of beans)
- Kapustnica (soup made of sauerkraut)
[edit] Traditional sweets and cookies
Usually baked at Christmas time, but also all year long, Slovak traditional sweets are usually home baked and harder to find in stores.
- Laskonky: fluffy dough with walnuts and creamy filling
- Mačacie oči
- Trotle: 2 layers of cookie-like round tarts filled with chocolate cream and half-dipped in dark chocolate.
- Vajcový koňak: the equivalent of eggnog.
- Medovníčky
- Medvedie labky
- Trdelnik (desert)
[edit] Meat
Pork, beef and poultry are the main meats consumed in Slovakia, with pork being the most popular by a substantial margin. Among poultry, chicken is most common, although duck, goose, and turkey are also well established. A blood sausage called jaternice also has a following, containing any and all parts of a butchered pig, it is an acquired taste. Game meats, especially boar, rabbit, and venison, are also widely available around the year. Lamb and goat are also available, but for the most part are not very popular. The consumption of horse meat is generally frowned upon.
[edit] Drinks
Wine is common throughout all parts of Slovakia. Slovak wine comes predominantly from the southern areas along the Danube and its tributaries; the northern half of the country is too cold and mountainous to grow grapevines. Tokaj wine from the Tokaj region is among the best-known varieties. Traditionally, white wine was more popular than red or rosé (except in some regions), and sweet wine more popular than dry, but both these tastes seem to be changing.
Beer (in slovak language Pivo) is also popular throughout the country. In most of the country, the Pils is predominant. There are many Slovak beer brands - for example Smädný mních ("thirsty monk"), Šariš and Zlaty bazant (Golden Pheasant). A number of regions have varieties of local beer.
Two brands of soft drinks made in Slovakia stand out. Vinea is a unique grape soda made from grape juice with no aromatic or synthetic coloring additives, stabilized by pasteurization. It has won several awards at Slovak and international food fairs. Kofola is a cola soft drink developed in former Czechoslovakia in the 1960s. Both these drinks gained a huge nationwide popularity, partly because of their good quality and partly because of the relative inaccessibility of larger brands. Nowadays you can buy them in supermarkets or order them in pubs, either bottled or draught.
[edit] Eating habits
Traditionally the main meal of the day is lunch, eaten around noon. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many Slovaks to eat their main meal in the evening.
It is a habit in Slovakia to bring a bottle of wine or spirits if you are invited over somebody's place.
[edit] See also
[edit] Links
- Czechoslovak Restaurant London - Slovak dishes in London
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