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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 ...
The traditional Slovak meals are bryndzové halušky, bryndzové pirohy and other meals with potato dough and bryndza. Bryndza is a salty cheese made of a sheep milk, characterised by a strong taste and aroma. Bryndzové halušky must be on the menu of every traditional Slovak restaurant. A typical soup is a sauerkraut soup
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Main menu. Main menu. ... Printable version; ... The meal is a traditional part of Czech and Slovak cuisine and often appears in canteens.
Strapačky and halušky. Strapačky (Slovak) or sztrapacska (Hungarian) is a dish popular in Slovakia and Hungary.It is similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, in Slovakia, instead of bryndza, stewed sauerkraut is used. [1]
Main menu. Main menu. move to sidebar ... Pages in category "Slovak desserts" The following 9 pages are in this category, out of 9 total. This list may not reflect ...
More mountainous areas near the Alps house dishes that contain cheese, milk and butter among other dairy products. [ 1 ] Polish , Slovak , Slovene , and Hungarian cuisines, while considered Central European cuisines are considerably dissimilar to the Czech and Austrian / German cuisines in the rest of the region.
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 .
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