A FOOD TRADITION
Slovak Cuisine
Slovak cuisine combines potato, cabbage, dairy, grains, mushrooms, and preserved meats in hearty Central European dishes and pastries.
Dishes linked to this cuisine
25–34 of 34
Šošovicová polievka
Slovak lentil soup is a simmered preparation of lentils with vegetables and savory seasonings, with regional versions sometimes containing smoked meat or dairy.
Štedrák
Slovak layered Christmas cake made from yeast dough with alternating poppy-seed, walnut, fruit-preserve, and fresh-curd-cheese fillings.
Strapačky s kapustou
Slovak potato dumplings are served with sauerkraut and commonly finished with fried bacon or other pork.
Šúľance
Šúľance are Slovak potato dumplings typically served with melted butter, sugar, and poppy seeds.
Tlačenka
Tlačenka is a Czech pressed meat loaf made from pork, pork skin, and offal, commonly served cold with onion and vinegar.
Údené mäso s chrenom
Smoked pork is served with freshly grated horseradish as a sharp traditional accompaniment.
Veľkonočná baba
A Slovak Easter baked savory loaf made from wheat bread soaked with egg and milk and mixed with smoked pork, onion, and garlic.
Zemiaková baba
Zemiaková baba is a Slovak savory baked or pan-cooked potato dish made with grated potatoes, wheat flour, egg, garlic, and onion, often with pork.
Zemiakové knedle plnené údeným mäsom
Slovak potato dumplings are filled with smoked pork and typically served with onion or rendered fat.
Zemiakové placky
Slovak potato pancakes are made from grated potatoes with wheat flour, commonly egg and garlic, and fried until crisp.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.