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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 ...
Halušky with bryndza cheese, kapustnica soup and Zlatý Bažant dark beer—examples of Slovak cuisine. Traditional Slovak cuisine is based mainly on pork, poultry (chicken is the most widely eaten, followed by duck, goose, and turkey), flour, potatoes, cabbage, and milk products. It is relatively closely related to Hungarian, Czech and ...
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Halušky with bryndza cheese, kapustnica soup and dark beer—examples of Slovak cuisine. Traditional Slovak cuisine is based mainly on pork, poultry (chicken is the most widely eaten, followed by duck, goose, and turkey), flour, potatoes, cabbage, and milk products. It is relatively closely related to Hungarian, Czech, Polish and Austrian cuisine.
A traditional dish in Slovak cuisine is bryndzové pirohy, dumplings filled with salty bryndza cheese mixed with mashed potatoes. Bryndzové pirohy are served with some more bryndza (mixed with milk or sour cream, so it has a liquid consistency and serves as a dip) and topped with bacon or fried onion. In Slovakia, pirohy are semicircular in shape.
Potatoes could be grown in harsher conditions and became a staple food for the poorer mountain dwellers, as less expensive flour was needed for the dough. Today the Slovaks call the soft dough dumplings with boiled potatoes and sheep's cheese bryndzové halušky , while the local Hungarians call it sztrapacska .
By Jan Lopatka (Reuters) -Slovakia's coalition government will discuss retaliatory measures to take against Ukraine after it halted the flow of Russian gas through its territory to Slovakia ...
It is a common street food in both countries [1] and is popular among students as an inexpensive staple in school canteens. Fried Gruyère/Swiss cheese, served with tartar sauce and side salad A slice of cheese about 1.5 cm (0.6 in) thick is first breaded with flour , egg , and bread crumbs and then fried either in a pan or deep-fat fryer. [ 1 ]