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Slovak cuisine

April 09, 2024

Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.

Bryndzové halušky (potato dumplings with sheep's-milk cheese)
Kapustnica (soup made from sauerkraut and sausage)

This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten.

All these were usually produced and processed by families themselves with some local trade at the country markets. Wheat was ground, and bread, dumplings and noodles were made from it. Potatoes were mostly boiled or processed into potato dough. Milk was processed into a wide range of products such as butter, cream, sour cream, buttermilk, and various types of cheese etc.

Typical pork products include sausages, smoked bacon, and lard. Spices were not widely used, and animal fats and butter were used instead of cooking oils. Main beverages included fresh and sour milk, and beer. Contemporary Slovak cuisine is widely influenced by various world cuisines and uses many different ingredients, spices and industrially processed foods.

Slovak dishes edit

  • Halušky
  • Goose or duck feast (husacie or kačacie hody): festive menu consisting of roasted goose (husacina or husacie mäso) or duck meat (kačacie mäso), goose liver (husacia pečienka), greasy lokše, stewed red cabbage, and sour cherry and poppy seed strudel (štrúdľa), traditional food of Slovenský Grob.
    • Lokše: pancakes made of potato dough baked directly on the stove
  • Bryndzové pirohy
  • Široké rezance s tvarohom a slaninou: tagliatelle with quark (farmer's cheese) and fried bacon
  • Zemiakové placky: potato pancakes fried in oil, also called haruľa in the Horehronie, Pohronie, Kysuce regions or baba, babka in the Orava region
  • Granatiersky pochod or granadír, also known as granadírmarš and grenadírmarš
  • Kuracie prsia s broskyňou: chicken breast slices with ham and peach baked with cheese on the top
  • Džatky, small balls made of mashed potatoes and flour, often served with bacon, typical Spiš dish
  • Segedínsky guláš (Szeged goulash): a dish consisting of pork stew with sauerkraut and cream or sour cream, usually served with steamed dumpling slices (knedľa)
  • Rezeň: schnitzel, usually breaded
  • Vyprážaný syr
  • Držková polievka
  •  
    Bryndzové pirohy (bryndza-filled pierogi)
  •  
    Roasted duck leg with greasy lokše and stewed red cabbage
  •  
    Pork with Milanese sauce and yeast dumplings
  •  
    Wiener Schnitzel and potato salad
  •  
    "Natural-style" (unbreaded) chicken schnitzel

Soups and sauces edit

  • Fazuľová polievka (soup made of beans, usually with pork meat and/or sausages)
  • Kapustnica (soup made of sauerkraut), often also mushrooms, meat and sausage, and sometimes served in a bread bowl
  • Rezancová polievka (chicken soup with noodles)
  • Demikát (bryndza-based soup)
  • Tripe soup
  • Gulášová polievka, traditional goulash soup
  • Kotlíkový guláš, simple goulash soup made of different vegetables, potato and meat (usually beef) cooked together for hours
  • Venison goulash, traditionally from deer, often served in a bread cup
  • Garlic soup

Meat edit

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. Game meats, especially boar, rabbit, and venison, are also widely available throughout 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.

Grilled meat is not common in Slovakia. Instead, meat is either breaded and fried in oil (schnitzel), or cooked and served in sauce. Hungarian influences in Slovak cuisine can be seen in popular stews and goulashes. However, these have been given Slovak touches. Chicken paprikash is typically served with halušky and Hungarian goulash (spicy beef stew) is served with slices of a large bread-like steamed dumpling.

Local sausage types include krvavničky, a blood sausage, and jaternice (traditionally called hurky), a sausage with rice containing any and all parts of a butchered pig.

  •  
    Jaternice
  •  
    Krvavnička

Traditional sweets and cookies edit

 
Slices of Skalický trdelník, a traditional cake and sweet pastry, from the Slovak town of Skalica, ready for serving: note the hollow interior created by baking on a cylindrical spit.
 
Traditional Slovak cookies

Usually baked at Christmas time, but also all year long, Slovak traditional sweets are usually home baked and harder to find in stores.

  • Buchty (Buchteln)
  • Parené buchty (steamed dumplings with various fillings (jam, plum, curd, poppy) topped with poppy seeds, sugar, butter, sour cream, breadcrumbs or nuts, similar to Austrian Germknödel, and Chinese Baozi buns)
  • Laskonky (coconut meringue cookies with walnuts and creamy filling)
  • Žemľovka (bread pudding)
  • Mačacie oči (two layers of cookie-like round tarts "glued" with marmalade and poured with powdered sugar)
  • Ryžový nákyp (rice pudding cake)
  • Orechovník (sweet walnut roll)
  • Makovník (poppy seed roll)
  • Bratislavské rožteky (rolls of leavened dough filled with ground poppy seed or walnut, filling determines the shape)
  • Trotle (two layers of cookie-like round tarts filled with chocolate cream and half-dipped in dark chocolate)
  • Perníky (colloquially medovníky; honey based cookies, similar to gingerbread)
  • Zázvorníky/ďumbierniky (ginger flavoured biscuits)
  • Medvedie labky ("bear paws" – walnut/cocoa based cookies)
  • Trdelník or Skalický trdelník, a traditional cake baked on a rotating spit over open fire
  • Šuhajdy (festive no-bake dessert, with chocolate on top and bottom and a middle layer of rum-flavored nuts)
  • Šúľance (rolled potato dumplings with sugar or poppy seeds)
  • Zlaté halušky ("golden halušky" – tvaroh-semolina dumplings topped with sweet breadcrumbs)

Main daily meal edit

Traditionally the main meal of the day is lunch, eaten around noon. However, changing work routine has altered this in the recent decades; today, many Slovaks have their main meal in the evening. Lunch in Slovakia usually consists of soup and a main course. It is customary in Slovakia to bring a bottle of wine or other alcohol as a gift if one is invited to visit someone's home.

Books on Slovak cuisine edit

  • Ján Babilon: Prvá kuchárska kniha, 1870
  • Vojtech Španko a kolektív: Slovenská kuchárka, vydavat. Osveta, Martin, 1977, 4.vydanie 1982
  • František Kotrba: Slovenská kuchařka, Dona, ISBN 80-7322-025-3
  • Anna Demrovská: Dobrá slovenská kuchyňa, Knižné centrum, 2007, ISBN 80-85684-59-4
  • Ľudmila Dullová: Veľká slovenská kuchárka, Ikar, 2007, ISBN 80-7118-783-6
  • Jana Horecká: Najlepšia slovenská kuchyňa, 2007, ISBN 80-8064-300-8
  • Daša Racková: Nová slovenská kuchárka, Ikar, 2007, ISBN 978-80-551-1563-4
  • Zora Mintalová - Zubercová: Všetko okolo stola I., Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4
  • Zora Mintalová - Zubercová: Všetko okolo stola II., Vydavateľstvo Matice slovenskej, 2010, ISBN 978-80-81150-13-5

See also edit

External links edit

  • Illustrated Slovak recipes

April 09, 2024
slovak, cuisine, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, july, 2008. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Slovak cuisine news newspapers books scholar JSTOR July 2008 Learn how and when to remove this template message Slovak cuisine varies slightly from region to region across Slovakia It was influenced by the traditional cuisine of its neighbours and it influenced them as well The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self sufficiently in villages with very limited food imports and exports and with no modern means of food preservation or processing Bryndzove halusky potato dumplings with sheep s milk cheese Kapustnica soup made from sauerkraut and sausage This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters These included wheat potatoes milk and milk products pork meat sauerkraut and onion To a lesser degree beef poultry lamb and goat eggs a few other local vegetables fruit and wild mushrooms were traditionally eaten All these were usually produced and processed by families themselves with some local trade at the country markets Wheat was ground and bread dumplings and noodles were made from it Potatoes were mostly boiled or processed into potato dough Milk was processed into a wide range of products such as butter cream sour cream buttermilk and various types of cheese etc Typical pork products include sausages smoked bacon and lard Spices were not widely used and animal fats and butter were used instead of cooking oils Main beverages included fresh and sour milk and beer Contemporary Slovak cuisine is widely influenced by various world cuisines and uses many different ingredients spices and industrially processed foods Contents 1 Slovak dishes 2 Soups and sauces 3 Meat 4 Traditional sweets and cookies 5 Main daily meal 6 Books on Slovak cuisine 7 See also 8 External linksSlovak dishes editHalusky Bryndzove halusky potato dumplings with bryndza a sheep s milk cheese Strapacky potato dumplings with sauerkraut Goose or duck feast husacie or kacacie hody festive menu consisting of roasted goose husacina or husacie maso or duck meat kacacie maso goose liver husacia pecienka greasy lokse stewed red cabbage and sour cherry and poppy seed strudel strudľa traditional food of Slovensky Grob Lokse pancakes made of potato dough baked directly on the stove Bryndzove pirohy Siroke rezance s tvarohom a slaninou tagliatelle with quark farmer s cheese and fried bacon Zemiakove placky potato pancakes fried in oil also called haruľa in the Horehronie Pohronie Kysuce regions or baba babka in the Orava region Granatiersky pochod or granadir also known as granadirmars and grenadirmars Kuracie prsia s broskynou chicken breast slices with ham and peach baked with cheese on the top Dzatky small balls made of mashed potatoes and flour often served with bacon typical Spis dish Segedinsky gulas Szeged goulash a dish consisting of pork stew with sauerkraut and cream or sour cream usually served with steamed dumpling slices knedľa Rezen schnitzel usually breaded Vyprazany syr Drzkova polievka nbsp Bryndzove pirohy bryndza filled pierogi nbsp Roasted duck leg with greasy lokse and stewed red cabbage nbsp Pork with Milanese sauce and yeast dumplings nbsp Wiener Schnitzel and potato salad nbsp Natural style unbreaded chicken schnitzelSoups and sauces editFazuľova polievka soup made of beans usually with pork meat and or sausages Kapustnica soup made of sauerkraut often also mushrooms meat and sausage and sometimes served in a bread bowl Rezancova polievka chicken soup with noodles Demikat bryndza based soup Tripe soup Gulasova polievka traditional goulash soup Kotlikovy gulas simple goulash soup made of different vegetables potato and meat usually beef cooked together for hours Venison goulash traditionally from deer often served in a bread cup Garlic soupMeat editPork 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 Game meats especially boar rabbit and venison are also widely available throughout 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 Grilled meat is not common in Slovakia Instead meat is either breaded and fried in oil schnitzel or cooked and served in sauce Hungarian influences in Slovak cuisine can be seen in popular stews and goulashes However these have been given Slovak touches Chicken paprikash is typically served with halusky and Hungarian goulash spicy beef stew is served with slices of a large bread like steamed dumpling Local sausage types include krvavnicky a blood sausage and jaternice traditionally called hurky a sausage with rice containing any and all parts of a butchered pig nbsp Jaternice nbsp KrvavnickaTraditional sweets and cookies edit nbsp Slices of Skalicky trdelnik a traditional cake and sweet pastry from the Slovak town of Skalica ready for serving note the hollow interior created by baking on a cylindrical spit nbsp Traditional Slovak cookiesUsually baked at Christmas time but also all year long Slovak traditional sweets are usually home baked and harder to find in stores Buchty Buchteln Parene buchty steamed dumplings with various fillings jam plum curd poppy topped with poppy seeds sugar butter sour cream breadcrumbs or nuts similar to Austrian Germknodel and Chinese Baozi buns Laskonky coconut meringue cookies with walnuts and creamy filling Zemľovka bread pudding Macacie oci two layers of cookie like round tarts glued with marmalade and poured with powdered sugar Ryzovy nakyp rice pudding cake Orechovnik sweet walnut roll Makovnik poppy seed roll Bratislavske rozteky rolls of leavened dough filled with ground poppy seed or walnut filling determines the shape Trotle two layers of cookie like round tarts filled with chocolate cream and half dipped in dark chocolate Perniky colloquially medovniky honey based cookies similar to gingerbread Zazvorniky dumbierniky ginger flavoured biscuits Medvedie labky bear paws walnut cocoa based cookies Trdelnik or Skalicky trdelnik a traditional cake baked on a rotating spit over open fire Suhajdy festive no bake dessert with chocolate on top and bottom and a middle layer of rum flavored nuts Suľance rolled potato dumplings with sugar or poppy seeds Zlate halusky golden halusky tvaroh semolina dumplings topped with sweet breadcrumbs Main daily meal editTraditionally the main meal of the day is lunch eaten around noon However changing work routine has altered this in the recent decades today many Slovaks have their main meal in the evening Lunch in Slovakia usually consists of soup and a main course It is customary in Slovakia to bring a bottle of wine or other alcohol as a gift if one is invited to visit someone s home Books on Slovak cuisine editJan Babilon Prva kucharska kniha 1870 Vojtech Spanko a kolektiv Slovenska kucharka vydavat Osveta Martin 1977 4 vydanie 1982 Frantisek Kotrba Slovenska kucharka Dona ISBN 80 7322 025 3 Anna Demrovska Dobra slovenska kuchyna Knizne centrum 2007 ISBN 80 85684 59 4 Ľudmila Dullova Veľka slovenska kucharka Ikar 2007 ISBN 80 7118 783 6 Jana Horecka Najlepsia slovenska kuchyna 2007 ISBN 80 8064 300 8 Dasa Rackova Nova slovenska kucharka Ikar 2007 ISBN 978 80 551 1563 4 Zora Mintalova Zubercova Vsetko okolo stola I Vydavateľstvo Matice slovenskej 2009 ISBN 978 80 89208 94 4 Zora Mintalova Zubercova Vsetko okolo stola II Vydavateľstvo Matice slovenskej 2010 ISBN 978 80 81150 13 5See also edit nbsp Food portal nbsp Slovakia portalCzech cuisine Polish cuisineExternal links editIllustrated Slovak recipes Retrieved from https en wikipedia org w index php title Slovak cuisine amp oldid 1181822240, wikipedia, wiki, book, books, library,

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