Slovakia often suffers undeserved insults from its "sister" Czech Republic. It is mistakenly believed that Czech cuisine is great, and Slovak cuisine is at best a duplicate of Czech, and at worst, completely unworthy of attention. Of course, this is not the case, and real gourmets use any occasion, whether it is a vacation in Slovakia or a business visit, to once again enjoy the wonderful local cuisine.
The basis of Czech cuisine is simple and solid products typical of central Europe. These are vegetables and fruits, as well as meat and poultry. Spices are used in moderation. In Slovak cuisine, meat is the head of everything. Pork, chicken, less often beef and lamb, as well as game and poultry form the basis of the table.
Recipes of Slovak cuisine. Dishes for the holidays. National New Year's recipes.
First meal:
Main dishes:
- Baked goose with stewed cabbage and lokshe
Dough dishes and desserts:
National drinks:
- Local wines “Tokaj”, “Vlashsky Riesling”, “Rachenska Frankovka”, “Limbashsky Silvan”
Salads in Slovakia are simple and unpretentious, but tasty and healthy. Most often it is a salad of tomatoes and cucumbers, sauerkraut, or potato salad. Sometimes sheep cheese is added to the set of products - fresh or smoked.
For a snack, all kinds of pastes are often used - from game, meat and poultry. Paired with fresh bread, they are simply divine, especially after a long and intensive tourist day. Cheese is used as a filling for dishes, as an addition, or as the main note in culinary masterpieces. Trout stuffed with cheese and roasted on a skewer. Cheese with bacon or ham, fried in breadcrumbs. Dumplings with cheese, dumplings with cheese and bacon and much more form the classics of the national cuisine.
The main attention is given to soups, which are not counted in the local cookbook. It is worth coming to tourism in Slovakia, counting on the most unexpected discoveries, although many delights are well known to us. So, pea soup with smoked meats here is completely original and does not look like anything else. An interesting variation is sour cabbage soup with smoked meats. Gorgeous and healthy vegetable soup, mushroom, there is even garlic soup, which has a crazy aroma and taste. You can try soup from sauerkraut, meat and sausage. The Slovak fish soup, which is made from carp, mackerel and trout, is also completely unique. There is also potato and bean soup and, where without it - cheese. In general, with the first courses, there is definitely no shortage and is not expected.
The second is usually served with meat delights, prepared with taste and skill. We recommend taking the most delicate schnitzels for the second, which, according to gourmets, will be even tastier than Viennese ones. The famous Slovak, and not only Slovak, treat is “boar knee”, or simply a baked pork leg. 
It is impossible to refuse delicious envelopes stuffed with bacon, cheese, asparagus and other fillings. Local stews and goulash enjoy well-deserved fame and love. Here you have goulash with meat, champignons and potato pancakes (“Spish pohutka”), and stew with vegetables. Especially fine Slovak trout from fast mountain streams. But other varieties of fish here are able to cook in proven ways. The main fish dish “pstrukh” is fried trout, very tender, cooked with a minimum of spices. Fans of fish cuisine also recommend baked carp and fish fried with vegetables. Well, a goose baked with dumplings or a fried duck with sauerkraut is an imperishable classic of world cuisine, so if you come to rest in Slovakia, you are lucky enough to touch the treasures of international culinary art. Dumplings have already been mentioned more than once in this article, and not by chance.
It is hard to imagine any meal in Slovakia without these great dishes. Dumplings with fruit, dumplings with cottage cheese, dumplings with liver, dumplings with cheese and many other fillings will make you fall in love with Slovak cuisine.
Nothing is more satisfying after a tiring vacation marathon than a hot meatloaf. Any tourist will tell you this. Incredibly delicious dishes quickly satisfy your hunger, give you strength, and you can again go on adventures in Slovakia, which await in the bosom of stunning local nature or surrounded by priceless architectural monuments of the country. 
What makes a holiday in Slovakia so attractive is its novelty: the country has often remained behind the scenes of the tourism industry, although travelers are interested in it no less than the famous European powers. And the cuisine plays a significant role here, because an exquisite meal is a full part of an unforgettable vacation. Breaded pork, baked turkey, juicy beef tenderloin steak, chicken cooked with spices and sauerkraut, melt-in-your-mouth fish casserole, chicken stewed in its own juice, scrambled eggs with oyster mushrooms in smoked lard, stuffed chicken with paprika, dumplings with cheese and many other good dishes.
Desserts in Slovakia are simple and varied. First of all, these are pancakes with peaches or chocolate. Pancakes can have other fillings - fruit, berry, cottage cheese, creamy, with condensed milk, just with peaches - the most popular. Fruit jelly cake has ruined the diets of thousands of visitors to the country. And gingerbread and biscuit cookies will appeal to little sweet tooth. An unusual and colorful sweet dish - donuts fried with butter and garlic. And, of course, the incomparable, fabulous strudel is an airy roll with apples and nuts, with the most delicate taste and a disarming appetizing look, in front of which all appeals to willpower are meaningless.
Slovakia has a huge selection of drinks. The country is famous for its wines, spirits, tea and coffee. In addition, hot chocolate is very popular here. Local beer enjoys good fame, and tourism in Slovakia is a great opportunity to try a foamy drink brewed according to centuries-old recipes. It is worth trying and even buying Tokay wines. Various liqueurs, fruit tinctures and liqueurs are in use - slivovitz, pear, borovichka, mead, and since the Czech Republic is nearby, then Becherovka. There is also an extensive selection of brandies, herbal liqueurs and sweet wines.
This week I completed my trip to Slovakia. I managed not only to ride the board perfectly, but also to take a course of Slovak cuisine in one of the mountain taverns in the Low Tatras near Chopok. Unfortunately, it was not possible to take pictures, since I was the only student and the cook was also alone, there were no free photographic hands :)
Here is the only thing that the camera lens has risen to:
Pstrukh in oil with wheat shovel
On the first day, three types of national soups were prepared:
- Garlic soup with melted cheese and croutons
- Slovak cabbage
- Venison goulash
On the second day, second courses were prepared
- Pstrukh in oil
- Slovak wheat dumplings
- Galushki with cheese and butter
- Lokshe with goose liver
And the last day was devoted to desserts:
- Cheesecake with apples and pears
- Grandma's strudel
- Pancakes with jam
I’ll make a reservation right away: what I’m writing about, you may not find in popular tourist places. I avoid such places of rest and food because I firmly believe that the most delicious and real food is where the local population eats. And these cafes, restaurants, taverns, kalibs and huts are located far from the tourist routes. Usually in small mountain villages and settlements where there are no hotels, monuments of world culture, bars, discos, etc. places for tourists.
Slovak cuisine is peasant cuisine. There are no frills in it: neither in components, nor in presentation, nor in technologies. Simple, fragrant, very satisfying and delicious food. The geographical location and historical events have had their impact, so Slovak cuisine is a symbiosis of Czech, German, Austrian cuisine. For example, a variety of traditional sausages and sausages, sauerkraut, game dishes, poultry, thick rich soups, pancakes and strudel for dessert... However, it would not be true to say that Slovak food is devoid of identity. Wheat and potato dumplings, pstruh (read about it below), garlic and bean soups are very popular national Slovak dishes.
Soups
In almost all restaurants, the choice of soups is limited to 3-4 positions: Garlic soup, Kapustnyak, Homemade noodles and sometimes Flyachki. In larger restaurants, you can find different types of goulash: from venison, from beef, from lamb and pork ... goulash, By the way, they are served very beautifully: in metal pots suspended over an alcohol burner: cubes of meat and potatoes, strips of carrots, onion lace in a thick, fragrant dark brown “broth” slowly gurgles! It's just magical!
It is worth paying particular attention to garlic soup. Of course, if you have a romantic date on a snowy slope with someone very charming, then try this soup on another day. Fragrant, appetizing, “exhaust” is guaranteed to you. This is the only drawback of this soup. Other than that, it's just great! Light garlic broth with a subtle hint of lavrushka, thick threads of melting soft cheese, boiled egg halves and a large handful of wheat croutons! Trust me, it's worth a try! I am writing this now and I think that I will go and cook such a soup for the evening :)
Kapustnyak- this is something like a symbiosis of Russian cabbage soup from sauerkraut and meat hodgepodge. Incredibly thick, dense and rich soup. The combination of the acidity of sauerkraut and the sharpness of smoked meats gives an indescribable taste and aroma. The soup is very hearty: cabbage, carrots, parsnips, some potatoes, a set of smoked meats, lavrushka, allspice ... Sometimes red beans are added instead of potatoes. This soup is for lovers of “so that the spoon stands”!
Main courses
All sorts of meat are very widely represented on the Slovak table: pork, beef, lamb ... Poultry: chicken, turkey. Game: venison, wild boar meat, pheasants, partridges, hares…
Meat dishes are mostly stewed or fried. A wide variety of meat rolls with a variety of fillings. This is already the influence of Austrian cuisine, it seems to me. Many dishes are served in pots or on special cast-iron pans-trays. So, from the traditional Slovak dishes I can name: Veal stuffed with vegetables, Schnitzel in Zemplin style, Lamb leg in wine, Duck or goose baked in Slovak style ... And so on. Having tried many of them, I can’t single out any of them as something unusual and incredibly tasty. Good tasty juicy, but quite ordinary meat. But I must say that the variety of sauces here can be second only to France. The sauces here are quite liquid and smooth, homogeneous and invariably hot. Delicious!
Of the fish, the gastronomic symbol of Slovakia is in the lead - River trout or Pstrukh. This fish is served everywhere. I did not meet a single food point where there would not be several types of psstruha in the “eating sheet”. The most popular dishes are pstrukh in oil and pstrukh on the grill.
Pstrukh in oil- this is a gutted fish with a head stewed for a couple or poached with a lot of butter. No spices except salt are added so as not to interrupt the specific taste and aroma of river fish, which is very much appreciated. Pstruch on the grate- this is also a gutted fish with a head, salted and baked on charcoal. I liked the second option more, as I am a big fan of smoky food, and it seemed to me that the fish cooked this way was a little drier and more elastic than poached in oil.
Throughout Slovakia, there are countless fish farms that grow the very Pstruch, carps and other freshwater fish.
Separately, I want to tell about cheese, vegetable and flour dishes. As a rule, these are hot snacks in the form of various flat cakes stuffed with various types of cheese and stewed vegetables, dumplings (potato and wheat), and dumplings with cheese and sauerkraut. From tortillas are very popular Langoshe: This is a large flatbread made from yeast dough, deep fried. It is served as a main dish and as an addition to broths and other light soups. In addition, there Potato cakes. These are not our pancakes at all, the dough is somewhat reminiscent of a steep pancake with the addition of ready-made mashed potatoes. They are fried in a dry frying pan until golden brown, and served with milk soups in the summer.
Knedley- this is another national dish of Slovakia. In general, knedl is a large palm-sized ellipsoid formed from pure yeast dough or from dough with the addition of potatoes. Dumplings are again steamed and boiled. Their
straps- These are dumplings with sauerkraut. There are still Dumplings with cheese. It's kind of like homemade stuffed dumplings. They are boiled or steamed. Served with melted lard and fried cracklings.
In general, the choice of cheese in Slovakia is quite wide. Processed, soft and hard cheeses are usually made from cow's milk, and specific national varieties are made from sheep's milk. For example, parenitsu(soft cheese), Oshtepok(smoked cheese) and Brynza.
Dessert
What can you say about sweet dishes? From authentic in Slovakia I can name fruit dumplings And Lokshe with cottage cheese and poppy seeds. Pureed cottage cheese is added to the dough for fruit dumplings, stuffed inside with berries and pieces of fruit. Then boiled for 6-8 minutes in boiling water, and served sprinkled with mashed cottage cheese, sugar and poured with melted butter. As for Lokshe, these are sweet potato pancakes stuffed with a mixture of cottage cheese and poppy seeds. Quite strange in taste, but quite edible and tasty. Such an unconventional combination for our cuisine :) In addition, there are a lot of ordinary wheat Pancakes with different jams and ice cream, variations apple strudel And Cottage cheese puddings and casseroles with berries and nuts.
About beer, wine and other drinks
I will say right away that beer I don't like it at all. And I don't drink. But one kind of dark draft beer made me reconsider my views on this masculine drink. This beer is called Sharish (Saris). Black-brown, thick, smelling of hops, with beige elastic and lush foam! It tastes like the same draft kvass from childhood (remember the huge yellow cans and aunts in white aprons?). There is practically no bitterness in it, there is no taste of burnt sugar and other side flavors at all, which is what the absolute majority of dark beers sin with. If you suddenly find yourself in Slovakia, be sure to try it! Sharish is also light, but this is not the same at all. I won’t say anything about other varieties, because I’m not a connoisseur and not even an amateur.
About wine… Almost half of the Tokaj wine region is located in Slovakia. Yes, this is where they make famous Tokay. I tried dry Tokay, produced in Slovakia. Very mediocre semi-dry (at best) wine. Unaged, with a bright note of Muscat, soft, “smooth” wine of light amber color with a sweet aftertaste. In general, I did not like it. In general, I am not, again, not a big connoisseur of wines, but still I understand something. My summary: There are better white wines in Slovakia. For example, Muller Thurgau, Muskat Moravsky, Veltinske Zelene…
In general, there are several wine-growing regions in Slovakia: at the foot of the Low Tatras near Bratislava, the so-called wine road, which originates in Vainory and Racha. This is where the famous red wine Frankovka. Next comes Saint Yur And Limbach with his Limbashsky Silvan. Young wine burchak you can try in a place called Slovenian coffin. I warn you right away: do not overtaste the burchak! And don't ask why. Take my word for it :) And there are two wine regions: modra with its professional wine school, which is over 110 years old, and Pezinok, where every September the wine harvest festival takes place.
From strong drinks juniper tincture is poured here "Borovichka". In terms of aroma and taste, this liqueur is almost as good as a traditional English gin. "Slivovitz"- another drink that can be advised to gourmets in terms of alcohol. This pure plum distillate has a rich tradition in Slovakia. In addition to plums, such tinctures are also made from pears. But be careful: “Cream” and “Pear” with a strength of less than 52 degrees are rare!
Well, I seem to have written and told the main thing :) Summing up, I want to say that Slovak cuisine is full of healthy and tasty dishes, rich in traditions and open to new knowledge adopted from neighboring countries.
Slovakia is a country that will certainly surprise you. Here beautiful architecture, high mountains covered with emerald forests, here flow stormy rivers and beckon with blue smoothness lakes, hotels offer comfortable rooms at low prices, flowing from the tap the purest drinking water, the cafe offers inexpensive and very tasty food, which we will talk about today - what, where, how much and how to save money.
Prices are for 2018.
National Slovak cuisine: what to try
"Spisska pokhutka"- rich beef goulash with mushrooms.
Potato pancakes or pancakes- grated potato pancakes, can be served in a pot with meat or cheese.
"Liver Boar's Knee"- fried pork leg, served with cabbage and sauces.
Knedley- Dumplings or dumplings familiar to us, that is, small pieces of dough made from flour or potatoes (and sometimes flour and potatoes). They are often served with cheese or other sauces.
Soups, namely garlic, cabbage (something in between cabbage soup, pickle and hodgepodge), noodles and, of course, goulash.
Pstrukh or river trout- fried or grilled.
Cheese, namely stud and chick. Oshtiepok- sheep cheese of an unusual shape, it is first aged in salted whey or water, and then smoked for about 10 days. Parenitsa is also a sheep's cheese, which is cut into ribbons and also smoked.
Wine Tokajské- in general, Tokaj is better known as Hungarian wine, but wine with the same name is also produced in Slovakia. The fact is that the Tokaj region used to belong to Austria-Hungary, which included both Slovakia and Hungary. After the collapse of Austria-Hungary and the independence of Slovakia and Hungary, the Tokaj region was divided between these two countries and now we can taste Tokaj wines there too and choose something to our liking.
Borovichka- Slovak gin, which insists on juniper.
Slivovitz- Slovak brandy, which is aged in oak barrels.
How much does food cost in Slovakia and Bratislava: where you can have an inexpensive and tasty meal
In Bratislava, as in any other tourist city, rule“the closer to the center, the more expensive” and “the closer to the sights, the more expensive”, and guided by this rule, you will never overpay. Another thing is that you need at least once to choose a place near main square, order wine or coffee and listen to the city, and then go to one of cafe of national cuisine, try dumplings or goulash and wash it all down with local beer.
Prices in cafes and restaurants in Bratislava
Hearty breakfast in the cafe will cost you about 3-5 euros per person.
Dinner of several dishes with drinks will cost 8-10 euros per person.
big portion lettuce can be bought for 5 euros.
For lunch at a fast food place like McDonalds or Subway, you will pay about 5 euros.
Coffee with cake in the center of Bratislava you will pay about 5 euros.
If you want to save, go to fast food(where lunch costs 4-5 euros), Turkish Doner Kebab(3-5 euros for shawarma and coffee), as well as Chinese noodles Wok type (3-5 euros for a serving of noodles or rice).
Food prices in shops and supermarkets in Bratislava. Where to buy food: popular supermarkets
Popular and inexpensive supermarkets in Bratislava include Lidl, Billa and Coop. In these supermarkets you can buy everything you need at reasonable prices.
It’s worth saying right away that those who want to save on food while traveling should pay attention to apartments with their own kitchens, in order to buy groceries and cook on their own (apartments usually cost 20-30% cheaper than rooms of the same plan in hotels). You can check prices for apartments on Booking.com
Generally prices in Slovak supermarkets are higher than in our stores somewhere on 10-20% . Vegetables and fruits cost about the same, maybe a little more, but dairy products and bakery products are more expensive, meat and chicken are much more expensive.
What to bring from Bratislava as a gift to relatives and friends: souvenirs, sweets, alcohol
- Slivovitz- we talked about this drink above. Slivovitz is a plum brandy that has been aged for several years in an oak barrel, which gives the drink an exquisite aroma and deep color.
- Borovichka- gin infused with juniper.
- Tatra balsam- a liquor infused with herbs, collected in the Tatras (Carpathians).
- Tatra tea (Tatratea)- herbal tea infused with alcohol. This drink has been drunk in Slovakia for centuries, but it appeared on sale relatively recently - in 2003. Teas are sold in very beautiful bottles of different colors and different levels of strength.
- Products from ceramics and porcelain. In terms of ceramics, dishes of blue-white or white-green color, made by Modran masters (the village of Modra is located in Slovakia), are especially appreciated. If you don’t want to spend money, you can simply buy a clay or ceramic beer mug, cup or plate in souvenir shops, of which there are dozens in the city center and remember your trip to Slovakia with warmth.
- Textile products with national ornaments, which again you can easily find in any souvenir shop.
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Slovak cuisine deservedly occupies a special place among the cuisines of other Slavic peoples. It is famous for its satiety, ease of preparation, abundance of spices and great ingenuity of local chefs and housewives. Slovaks are able to cook a delicious lunch with everything that is in your fridge, and the specialties of this people are traditional dumplings, fragrant Spis pohutka, mouth-watering fried duck with sauerkraut, Lokshi potato cakes and, of course, various first courses and soups .
Cheese in Slovakia is one of the favorite products. They prepare special Slovak “Khalushki” with it, and even devoted a whole festival to cheese. It usually takes place at the height of summer. And the essence of the celebration lies in eating dumplings with cheese for speed. The locals love this holiday very much.
What no lunch in Slovakia can do without is soups. There are a great many of them: cheese, garlic, mushroom. After them, the Slovaks prefer something meaty: schnitzels, stews, goulash, various smoked meats and pates. Most of these dishes are prepared from chicken, beef, less often pork. They prefer not to scroll the meat, to use it exclusively natural and fresh, with sauces, fragrant dressings or in combination with sour sauerkraut.
A separate place in the national cuisine of Slovakia is occupied by flour products. They are less likely to look like our Russian sweets, and they are based on traditional homemade recipes. So, for example, "Guardians" are usually cooked on holidays. These are small bread pies that are made from a special dough with a small amount of salt. But “Wow for a couple” is stuffed with chocolate and is also served only on special occasions. Even in Slovakia they love apple biscuits.
Housewives passed down recipes from generation to generation, writing them down in a special book, preferring to keep them secret. So even today, many families are kept in such self-written cookbooks. However, young people rarely use them, preferring to spend less time cooking.
Traditionally, women cook in families, and men are in charge of frying meat, but more and more residents prefer fast food. The biggest family holidays are Christmas and Easter. It is customary for relatives and friends to gather for celebrations, prepare special dishes and say toasts.
In contrast to fast food in Slovakia, there are many restaurants of national cuisine - kolibs. They are also called robber huts. This name appeared a long time ago, when robbers set up inns in the most picturesque places. Any traveler who was provided with shelter and food could stay there. Now it is in kolibs that you can try all the variety of Slovak dishes and feel the hospitality of this people.
Note that the Slovaks are a very sincere people with rich traditions and a language very similar to Russian. At the same time, their national dishes are not inferior to the leading European cuisines. If you are lucky enough to be in Slovakia, be sure to try dumplings, homemade game and garlic soup in a bread pot.
The national cuisine of Slovakia was formed under the influence of Hungarian, German, Czech and Austrian cuisines, but, despite this, it has its own special flavor. The meals here are quite simple and satisfying. The brands of Slovak cuisine are meat, cheeses, dumplings, dumplings, wine and beer.
In Slovakia, you can taste delicious first courses with amazing aroma. It is worth trying cheese, meat, vegetable, mushroom and garlic soups and various broths.
Very widely used for cooking various dishes in this country and cheese. Here you will try “vyprazhanny cheese”, which is fresh cheese fried in breadcrumbs, dumplings with cheese or shepherd's dumplings with cheese.
Meat dishes in Slovakia are very similar to Czech, Hungarian and German dishes. Here you can try the baked boar's knee, Spisska pohutka - excellent meat goulash with mushrooms and potato pancakes, baked goose with dumplings, pork wraps with cheese and asparagus, and various sausages.
Those with a sweet tooth should definitely try sweet pastries, which are very similar to Austrian ones. It is also worth enjoying pancakes with peaches, fried donuts, Bratislava walnut or poppy cones, Skalica trdelnik and delicious cakes: rum, spitz, veternik and Bratislava.
I recommend trying national cuisine in Bratislava at the Slovak Pub restaurant. It is located at Obchodná 613/62, 811 06 Bratislava - Staré Mesto. A very interesting and colorful place that is loved by the locals. The interior is original, there are several halls decorated in different styles, the waiters speak Russian and the prices here are quite democratic. Be sure to try garlic soup in bread, dumplings with cheese, ribs and cabbage. The restaurant is open daily from 10:00 to 02:00 at night.
You can have a great lunch with the family at Ludwig Restaurant and Café, located on Venturska 7. Here you can taste homemade cuisine. It is worth ordering venison with lingonberries and mushrooms, duck liver in wine sauce and various vegetable salads with goat cheese and nuts. The restaurant is open daily from 11:00 to 24:00.
You can drink delicious coffee and enjoy desserts in the Mayer cafe, which is located on the main square of Bratislava in the Old Town. The place is certainly touristy, but the cafe is very old and beautiful, both outside and inside. Delicious coffee is brewed here and wonderful desserts are served. The cafe is open daily from 9:30 to 23:00.
You can have a great dinner and spend a pleasant evening listening to the sound of the piano in the Roland restaurant. It is located in the center of Bratislava, not far from the Maximilian Fountain. It has an exquisite interior, around antiques and good cuisine. The restaurant is open daily from 11:00 to 01:00.
While in Bratislava, try to visit restaurants that are away from touristy places where locals dine, and remember the portions here are large, so you can often order one serving for two.
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