Slovak cuisine
Slovak cooking is potato, sheep's cheese and sauerkraut: the food of mountain shepherds, turned national.
Brynza, the sheep's cheese of Liptov and Orava, is a protected designation and stands at the centre of the country's national dish.
Winter cooking is built on what was pickled: kapustnica, sour soups, salted cucumbers. In the mountains there were no fresh vegetables for half the year.
2 dishes
- Bryndzové halušky
Potato dumplings with sheep's brynza and bacon crackling. Slovakia's national dish.
45 min · Easy · Main course
- Kapustnica
A soup of sauerkraut with smoked meat, sausage and dried mushrooms. The Slovak Christmas table.
110 min · Easy · Soup