The slovak cuisine is quite new to the western countries. Thanks to the immigrants , the cuisine is now available in many restaurants and eateries across western Europe .Here are some informations about the slovak cuisine .

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It was a joy and feast when the first new potatoes showed on a market and the main meal was “new boiled potatoes, with a bit butter over it, sprinkled with freshly cut parsley and a glass of sour milk (kefir)”. Anybody remembers “leco”? Some tomatoes, some peppers, some potatoes, add an egg (if you have it) and that’s it.

The Slovak dishes use items such as pork, poultry, cabbage, wheat and potato flour, cheese from cows and sheep, potatoes, onions and garlic. Although rice does not grow in Slovakia, it is widely-used and incorporated in Slovakian homes and restaurants. Beans, corn on the cob, lentils, parsley,  carrots and other vegetables are often used to create soup dishes and other dishes in all Slovakia.  Fruit like apples, plums, apricots, peaches, plums and cherries are offered as a side dish alongside the main meal in Slovakia.

Speaking of food that goes with beer, is it really any surprise that Bratislava has some great beer-y eats as well? Surrounded by cultures that love their lagers, Slovakia’s comfort-heavy cuisine is the perfect thing to go with a pint… or five. What’s even better, though, is that there’s also a series of culinary goodies consumed with the express purpose of going well with the beer you’re drinking.

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I had a chance to sample a ton of these bad boys while tagging along on the Bratislava Beer Tour (10/10, would recommend) and was subsequently very, very full while simultaneously in beer-food nirvana. One of the highlights for me was the slow-cooked ribs. When done right and paired with the right sauce, these puppies are fall-off-the-bone tender and so good, you won’t mind having the sauce all over your fingers (or, if you’re like me, your mouth, arms, and in some crazed feat of gravity defiance, forehead).

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