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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 ...
Today the Slovaks call the soft dough dumplings with boiled potatoes and sheep's cheese bryndzové halušky, while the local Hungarians call it sztrapacska. The Slovak strapačky is a dish made mainly of dumplings with potatoes, as opposed to its Hungarian counterpart the nokedli , which do not contain potatoes.
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 ("kapustnica").
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It is also eaten with cheese, sour cream, cottage cheese, egg custard, semolina and butter all throughout the country, while in Slovakia it is eaten with sheep's cheese and bacon or spinach. The term halušky can refer to the dumplings themselves, or to a complete dish containing other ingredients. Typically the dish described is noodles with ...
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Garlic can also be a traditional ingredient. It is also considered to be traditional food in Czech, [3] Slovak [4] and former Yugoslavian cuisine and is also very common in Poland and Austria. Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which are in season August–October which is also when field tomatoes are ...
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