Slovak cuisine

The Slovak cuisine is the national cuisine of Slovakia. Due to historical circumstances it has been influenced by the surrounding states, especially the Hungarian, Austrian and Czech cuisine. Traditionally, the Slovak cuisine is based on the use of pork, potatoes, vegetables (especially cabbage ) and dairy products.

Dishes and specialties

The following is a ( non-exhaustive ) selection of dishes.

Soups

A traditional Slovak soup is the sauerkraut soup ( Kapustnica ). It consists of vinegared cabbage, smoked meat, dried mushrooms and prunes, sausage, some flour and sour cream. More typical soups are bean soup ( fazuľová polievka ), garlic soup ( cesnaková polievka ), lentil soup ( šošovicová polievka ) and goulash soup.

Main dishes

In the Slovak cuisine the use of cams ( halušky ) is typical. The derived therefrom national dish is called Bryndzové halušky ( Brimsennocken ), in which the cams with Bryndza ( a sheep's milk cheese variety) and bacon served. Another famous dish is " pickled cabbage cam" ( strapačky or kapustové halušky ), of which there are several variants in the different regions of Slovakia.

The traces of the Hungarian and Austrian cuisine are unmistakable; Goulash and schnitzel are widespread entrees. A popular national dish in Slovakia is also Sviečková.

Other dishes:

• Bryndzové pirohy ( sheep cheese - pies )
• Granadír
• Lokše (potato pancakes )
• Parené Buchty ( steamed dumplings )
• Vyprážaný syr ( Panierkäse )
• Zemiakové Plácky ( potato pancakes )

Desserts

Various types strudel, yeast cake and buns are part of Slovak cuisine. Apart from the everyday consumer, the desserts are particularly at Christmas and Easter time.

• Babovka ( ring cake )
• Bratislavské rožky ( Pressburger crescents )
• Medovníky (honey cake)
• Palačinky ( pancakes / crepes )
• Makové šúľance (poppy seed noodles)
• Trdelník
• Žemľovka ( pyre )

Another typical pastry are scones ( pagáče ).

Cheese

In Slovakia, there are a number of different sheep's milk cheeses. Best known is the already mentioned sheep cheese ( bryndzová nátierka ), which is also used as a spread. In Austria, known under the name Liptauer, he belongs to the so-called šmirkás ( in German: Cream Cheese ).

Other typical cheeses are:

• Oštiepok, originally Wallachian hard cheese made from sheep's milk. It is prepared by the pinching off of the fresh Süßkäses in a wooden round shape. After quieting it shall be reduced in salty warm water until the salt has completely penetrated the cheese. Finally, it is dried. There is a similar cheese called Polish Oscypek, but differs in ingredients ratio, the method of preparation and its characteristics.
• Parenica, a semi-hard, unripened, semi-fat and (usually ) smoked sheep's milk cheese gets its " S" shape by counter rotating rolling. This cheese is the specialty of the Hron ( " Pohronie " ) region.
• Korbáčiky ( Sg korbáčik, dt about " small Scourge " ), a braided cheese from the region Orava ( Arwa ). It is smoked and unsmoked available.

Drinks

From the mountainous areas comes the, made ​​from sheep's milk, Žinčica.

Apart from beer in Slovakia is a popular drink. Well-known domestic brands such as Corgoň, stone, Saris, Topvar and Zlatý Bažant were already partially taken over by international corporations.

Also wine is widespread. In the six wine-producing areas in the west and south of the country common varieties are produced; of which the Small Carpathian wine region ( Gamay, Riesling ) and the Slovak part of the Tokaj wine region are best known.

Among the specific spirits heard Borovička ( distilled from juniper berries). Also Slivovitz ( slivovica ), is popular among other fruit brandies like marhuľovica ( Apricot Apricot brandy) or jablkovica (apple brandy), in Slovakia. A typical Slovak herb is Demänovka.

Of soft drinks the drink grape juice or Vinea kofola are known, for example.