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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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Bryndzové halušky (Slovak: [ˈbrindzɔʋeː ˈɦaluʂki]) (Hungarian: juhtúrós galuska, csírásgaluska, sztrapacska, or nyög[venyel]ő) is one of the national dishes in Slovakia.
Chicken breast steak with peach [2] (and cheese) (Slovak: (Zapekané) kuracie prsia [3] [4] (or kurací plátok [1]) s broskyňou [5] [6] (a syrom [7]), Czech: kuřecí plátek s broskví [2]), colloquially "Melba", "Diana" or "Florida", is a typical 1990s dish [8] [9] in Slovakia with unknown origin. [10] Nowadays, it is a frequent target of ...
Austrian Wiener Schnitzel Slovak kapustnica (soup made from sauerkraut and sausage) Polish Pierogi (filled dumplings with meat or cheese) Hungarian gulyás soup. Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe.
Main menu. Main menu. move to sidebar hide. ... Czech Republic and Slovakia: Main ingredients: ... The meal is a traditional part of Czech and Slovak cuisine and ...
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]