Slovak cuisine varies slightly from region to region acrossSlovakia. It was influenced by the traditionalcuisine 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 and with no modern means offood preservation orprocessing.
This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten.
All these were usually produced and processed by families themselves with some local trade at the country markets. Wheat was ground, and bread, dumplings and noodles were made from it. Potatoes were mostly boiled or processed into potato dough. Milk was processed into a wide range of products such as butter, cream, sour cream, buttermilk, and various types of cheese etc.
Typical pork products include sausages, smoked bacon, and lard. Spices were not widely used, and animal fats and butter were used instead of cooking oils. Main beverages included fresh and sour milk, and beer. Contemporary Slovak cuisine is widely influenced by various world cuisines and uses many different ingredients, spices and industrially processed foods.
Pork,beef andpoultry 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, andvenison, 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,chicken breast steak with peach,[1] originated in the 1990s and is the target of some ridicule.[2]
Grilled meat is not common in Slovakia. Instead, meat is either breaded and fried in oil (schnitzel), 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.
Local sausage types includekrvavničky, ablood sausage, andjaternice (traditionally calledhurky), a sausage with buckwheat containing any and all parts of a butchered pig.
Slices ofSkalický trdelník, a traditional cake and sweet pastry, from the Slovak town ofSkalica, ready for serving: note the hollow interior created by baking on a cylindrical spit.Traditional Slovak cookies
Usually baked at Christmas time, but also all year long, Slovak traditional sweets are usually home baked and harder to find in stores.
Parené buchty (steamed dumplings with various fillings (jam, plum, curd, poppy) topped with poppy seeds, sugar, butter, sour cream, breadcrumbs or nuts, similar to AustrianGermknödel, and ChineseBaozi buns)
Laskonky (coconut meringue cookies with walnuts and creamy filling)
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.
