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Slovak cuisine
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<h2 id="slovak-dishes">Slovak dishes</h2> <ul><li><a href="/facts/Halu%25C5%25A1ky/Bk91zYJb">Halušky</a> <ul><li><a href="/facts/Bryndzov%25C3%25A9_halu%25C5%25A1ky/7WYIPhMP">Bryndzové halušky</a>: potato dumplings with <a href="/facts/Bryndza/UHUkDmcy">bryndza</a> (a sheep's milk cheese)</li> <li><a href="/facts/Strapa%25C4%258Dky/3vz3dIn1">Strapačky</a>: potato dumplings with <a href="/facts/Sauerkraut/4HUtE1uW">sauerkraut</a></li></ul></li> <li>Goose or duck feast (<i>husacie</i> or <i>kačacie hody</i>): festive menu consisting of roasted goose (<i>husacina</i> or <i>husacie mäso</i>) or duck meat (<i>kačacie mäso</i>), goose liver (<i>husacia pečienka</i>), greasy <a href="/facts/Lok%25C5%25A1a/gonS935e">lokše</a>, stewed red cabbage, and sour cherry and poppy seed <a href="/facts/Strudel/1jzgnAyA">strudel</a> (<i>štrúdľa</i>), traditional food of <a href="/facts/Slovensk%25C3%25BD_Grob/JDUvxRxS">Slovenský Grob</a>. <ul><li><a href="/facts/Lok%25C5%25A1e/gonS935e">Lokše</a>: pancakes made of potato dough baked directly on the stove</li></ul></li> <li><a href="/facts/Pierogi/38eyyK3x">Bryndzové pirohy</a></li> <li>Široké rezance s tvarohom a slaninou: <a href="/facts/Tagliatelle/Yn1aFc9K">tagliatelle</a> with <a href="/facts/Quark_(cheese)/6TNShLyc">quark</a> (farmer's cheese) and fried <a href="/facts/Bacon/kmG1RDHP">bacon</a></li> <li><a href="/facts/Zemiakov%25C3%25A9_placky/bBY1GrYx">Zemiakové placky</a>: potato pancakes fried in oil, also called <i>haruľa</i> in the Horehronie, Pohronie, Kysuce regions or <i>baba</i>, <i>babka</i> in the Orava region</li> <li>Granatiersky pochod or granadír, also known as <i>granadírmarš</i> and <i>grenadírmarš</i></li> <li>Kuracie prsia s broskyňou: chicken breast slices with ham and peach baked with cheese on the top</li> <li>Džatky, small balls made of mashed potatoes and flour, often served with bacon, typical <a href="/facts/Spi%25C5%25A1/AxzhxP9A">Spiš</a> dish</li> <li>Segedínsky guláš (<a href="/facts/Szeged/UBUSKE96">Szeged</a> goulash): a dish consisting of pork stew with sauerkraut and cream or sour cream, usually served with steamed dumpling slices (<i><a href="/facts/Kned%25C4%25BEa/EkPztDax">knedľa</a></i>)</li> <li>Rezeň: <a href="/facts/Schnitzel/h0G5p2K2">schnitzel</a>, usually breaded</li> <li><a href="/facts/Sma%25C5%25BEen%25C3%25BD_s%25C3%25BDr/1fYYEqGT">Vyprážaný syr</a></li> <li><a href="/facts/Tripe_soup/NX8qNWUA">Držková polievka</a></li> <li><a href="/facts/Christmas_carp/SdwYU0rF">Christmas carp</a></li></ul> <h2 id="soups-and-sauces">Soups and sauces</h2> <ul><li>Fazuľová polievka (soup made of <a href="/facts/Beans/LPqkC1qW">beans</a>, usually with pork meat and/or sausages)</li> <li><a href="/facts/Kapusniak/JB31Fsds">Kapustnica</a> (soup made of <a href="/facts/Sauerkraut/4HUtE1uW">sauerkraut</a>), often also mushrooms, meat and sausage, and sometimes served in a bread bowl</li> <li>Rezancová polievka (chicken soup with <a href="/facts/Noodles/mtlmG10e">noodles</a>)</li> <li>Demikát (<a href="/facts/Bryndza/UHUkDmcy">bryndza</a>-based soup)</li> <li><a href="/facts/Tripe_soups/NX8qNWUA">Tripe soup</a></li> <li>Gulášová polievka, traditional <a href="/facts/Goulash/BJARX9VP">goulash</a> soup</li> <li>Kotlíkový guláš, simple goulash soup made of different vegetables, potato and meat (usually <a href="/facts/Beef/yAvkT7Nq">beef</a>) cooked together for hours</li> <li>Venison <a href="/facts/Goulash/BJARX9VP">goulash</a>, traditionally from <a href="/facts/Deer/Sl8mHfp2">deer</a>, often served in a bread cup</li> <li><a href="/facts/Garlic_soup/b54S7pEV">Garlic soup</a></li></ul> <h2 id="meat">Meat</h2> <p><a href="/facts/Pork/TuIYFNeU">Pork</a>, <a href="/facts/Beef/yAvkT7Nq">beef</a> and <a href="/facts/Poultry/u8hUQ64j">poultry</a> 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 <a href="/facts/Venison/nJS8stYJ">venison</a>, 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. One poultry dish, <a href="/facts/Chicken_breast_steak_with_peach/GXo3zzfD">chicken breast steak with peach</a>,<a class="footnote-ref" id="fnref:1" href="#fn:1"><sup>1</sup></a> originated in the 1990s and is the target of some ridicule.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> </p><p>Grilled meat is not common in Slovakia. Instead, meat is either breaded and fried in oil (<a href="/facts/Schnitzel/h0G5p2K2">schnitzel</a>), 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. </p><p>Local sausage types include <i>krvavničky</i>, a <a href="/facts/Blood_sausage/B8YzbAx6">blood sausage</a>, and <i>jaternice</i> (traditionally called <i>hurky</i>), a sausage with buckwheat containing any and all parts of a butchered pig. </p> <h2 id="traditional-sweets-and-cookies">Traditional sweets and cookies</h2> <p>Usually baked at Christmas time, but also all year long, Slovak traditional sweets are usually home baked and harder to find in stores. </p> <ul><li>Buchty (<a href="/facts/Buchteln/kJBfRSMh">Buchteln</a>)</li> <li>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 <a href="/facts/Germkn%25C3%25B6del/PBQ5I2BH">Germknödel</a>, and Chinese <a href="/facts/Baozi/p28HMBrQ">Baozi</a> buns)</li> <li>Laskonky (<a href="/facts/Coconut/RUYNhNo2">coconut</a> meringue cookies with walnuts and creamy filling)</li> <li>Žemľovka (<a href="/facts/Bread_pudding/xH4kU7BK">bread pudding</a>)</li> <li>Mačacie oči (two layers of cookie-like round tarts "glued" with marmalade and poured with powdered sugar)</li> <li><a href="/facts/Ry%25C5%25BEov%25C3%25BD_n%25C3%25A1kyp/x952G4bV">Ryžový nákyp</a> (<a href="/facts/Rice_pudding/LluIKeLp">rice pudding</a> cake)</li> <li>Orechovník (sweet <a href="/facts/Walnut/lEkDbm8N">walnut</a> roll)</li> <li>Makovník (poppy seed roll)</li> <li>Bratislavské rožteky (rolls of leavened dough filled with ground poppy seed or walnut, filling determines the shape)</li> <li>Trotle (two layers of cookie-like round tarts filled with chocolate cream and half-dipped in dark chocolate)</li> <li>Perníky (colloquially <i>medovníky</i>; honey based cookies, similar to gingerbread)</li> <li>Zázvorníky/ďumbierniky (<a href="/facts/Ginger/ljRLQ4Nd">ginger</a> flavoured biscuits)</li> <li>Medvedie labky ("bear paws" – walnut/cocoa based cookies)</li> <li>Rezy (longer square (ie not round) form of cakes) <ul><li>Bratislavské rezy (sponge cake with steamed whipped custard, chocolate and sweet rum-flavored syrup)</li> <li>Domino rezy (festive cake with three preparation methods)</li> <li>Grilážky (wafers glued with "griláž" – burnt sugar with butter, nuts and condensed milk)</li> <li><a href="/facts/Cremeschnitte/XN4I4xuX">Krémeš</a> (cremeschnitte)</li> <li><a href="/facts/Meter_cake/J1Ql0t2u">Metrový koláč</a> (meter cake)</li> <li>Novozámocké rezy (pineapple creme cake)</li> <li>Oblíž prst (American <a href="/facts/Cremeschnitte/XN4I4xuX">cremeschnitte</a>)</li> <li><a href="/facts/Pudingov%25C3%25BD_kol%25C3%25A1%25C4%258D/1JuKYcJX">Pudingový koláč so smotanou</a> (pudding cake with cream)</li> <li>Punčové rezy (sponge cake with jam layer and sugar icing with punch flavoring on top)</li> <li>Slovan rezy (cocoa sponge cake with pudding cream and caramel whipped cream)</li> <li><a href="/facts/%25C5%25A0umienkov%25C3%25BD_z%25C3%25A1kusok/qL37vElV">Šumienkový zákusok</a> (effervescent powder dessert)</li> <li>Žiarske rezy (cocoa sponge cake with walnut filling)</li> <li><a href="/facts/Walnut_cake_with_egg_yolk_glaze/lfaWQyC7">Žĺtkové rezy</a> (walnut cake with egg yolk glaze)</li></ul></li> <li>Trdelník or <i>Skalický trdelník</i>, a traditional cake baked on a rotating spit over open fire</li> <li>Šuhajdy (festive no-bake dessert, with chocolate on top and bottom and a middle layer of rum-flavored nuts)</li> <li><a href="/facts/%25C5%25A0%25C3%25BA%25C4%25BEance/FFL9x77w">Šúľance</a> (rolled potato dumplings with sugar or poppy seeds)</li> <li>Zlaté halušky ("golden halušky" – <i><a href="/facts/Tvarog/6TNShLyc">tvaroh</a></i>-semolina dumplings topped with sweet breadcrumbs)</li></ul> <h2 id="main-daily-meal">Main daily meal</h2> <p>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. </p> <h2 id="books-on-slovak-cuisine">Books on Slovak cuisine</h2> <ul><li>Ján Babilon: <i>Prvá kuchárska kniha</i>, 1870</li> <li>Vojtech Španko <i>a kolektív: Slovenská kuchárka, vydavat</i>. Osveta, Martin, 1977, 4.vydanie 1982</li> <li>František Kotrba: <i>Slovenská kuchařka</i>, Dona, <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 80-7322-025-3</li> <li>Anna Demrovská: <i>Dobrá slovenská kuchyňa</i>, Knižné centrum, 2007, <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 80-85684-59-4</li> <li>Ľudmila Dullová: <i>Veľká slovenská kuchárka</i>, Ikar, 2007, <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 80-7118-783-6</li> <li>Jana Horecká: <i>Najlepšia slovenská kuchyňa</i>, 2007, <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 80-8064-300-8</li> <li>Daša Racková: <i>Nová slovenská kuchárka</i>, Ikar, 2007, <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-80-551-1563-4</li> <li><a href="/facts/Zora_Mintalov%25C3%25A1_-_Zubercov%25C3%25A1/l6gg7Udn">Zora Mintalová - Zubercová</a>: <i>Všetko okolo stola I.</i>, Vydavateľstvo Matice slovenskej, 2009, <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-80-89208-94-4</li> <li><a href="/facts/Zora_Mintalov%25C3%25A1_-_Zubercov%25C3%25A1/l6gg7Udn">Zora Mintalová - Zubercová</a>: <i>Všetko okolo stola II.</i>, Vydavateľstvo Matice slovenskej, 2010, <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-80-81150-13-5</li></ul> <h2 id="see-also">See also</h2> <ul> <li>Food portal</li><li>Slovakia portal</li></ul> <ul><li><a href="/facts/Czech_cuisine/cIE0lcJV">Czech cuisine</a></li> <li><a href="/facts/Polish_cuisine/aDUpu2Fk">Polish cuisine</a></li></ul> <h2 id="external-links">External links</h2> <ul><li><a href="http://www.slovakcooking.com">Illustrated Slovak recipes</a></li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>"V 90. rokoch sme si prešli gastronomickým stredovekom". Aktuality.sk. 2017-09-27. Retrieved 2023-05-10. <a href="https://www.aktuality.sk/clanok/508261/90-roky-gastronomicky-stredovek/" target="_blank">https://www.aktuality.sk/clanok/508261/90-roky-gastronomicky-stredovek/</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>"Moderné jedlá monarchie: Nebojíme sa ani kuracích pŕs s broskyňou, odkazuje šéfkuchár a žne úspech". HNonline.sk (in Slovak). 2021-08-19. Retrieved 2023-05-11. <a href="https://hnonline.sk/style/gastro/7416629-moderne-jedla-monarchie-nebojime-sa-ani-kuracich-prs-s-broskynou-odkazuje-sefkuchar-a-zne-uspech" target="_blank">https://hnonline.sk/style/gastro/7416629-moderne-jedla-monarchie-nebojime-sa-ani-kuracich-prs-s-broskynou-odkazuje-sefkuchar-a-zne-uspech</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> </ol>