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Friday, April 2, 2010

Slovak Cuisine

The cuisine of Slovakia varies slightly from region to region. It was influenced by the traditional cuisine of its neighbors and influenced these as well.Pork, beef and poultry are the main meat consumed in Slovakia. Pork is the most popular and among poultry chicken. Less common are lamb, goose, duck, turkey or venison. Potatoes, wheat flour, cow and sheep cheese, cabbage, onions and garlic are the basis of traditional food in Slovakia. Rice is imported and widely used in the modern kitchen. Other ingredients used are beans, corn, lentils and other vegetables. A lot of fruit such as apples, pears, peaches, apricots, cherries, plums, grapes, oranges, kiwi, grapefruits, bananas etc. Bread is very important in nutrition. Slovaks have it for breakfast and very often with dinner.

Some Slovak dishes:
-- Halusky are a traditional variety of thick, soft noodles or dumplings. They’re made of wheat flour and or potatoes.
-- Bryndzove Halusky one of the national dishes of Slovakia. These are potato dumplings made with sheep cheese and frequently sprinkled with cooked bits of smoked pork fat or bacon.
-- Strapacky similar to the previous dish except that instead of sheep cheese stewed sauerkraut is used.
-- Pierogi are boiled dumplings of unleavened dough stuffed with varying ingredients which may include mashed potatoes, cheese, cabbage, sauerkraut, meat, mushrooms etc.
-- Kaputnica a soup made with sauerkraut and smoked ham or sausage.
-- A specialty is Treska a cold salad made of cod fish, mayonnaise and some vegetables.
-- A very typical Slovak appetizer is the sunkova rolka s chrenovou penou, a slice of ham stuffed with horseradish flavored cream. Also common are Bryndza cheese (a sheep cheese) appetizers in pastry dough or flavored with paprika and served with bread.

GOULASH (Slovak)
3 lbs. beef, pork or veal, diced sm.
12 potatoes, diced sm.
2 lg. onions, diced sm.
1 1/2 tbsp. paprika
Salt and pepper
6 lg. carrots, diced sm.

In big pot, saute onions until light brown. Add paprika and mix well. Add meat and saute until lightly brown. Season meat with salt and pepper. Watch - do not burn. Add carrots and mix. Cover with water and simmer for 15 minutes.
Add potatoes and more salt and pepper if desired. Mix. Add more to cover. Again simmer 30-45 minutes until potatoes, carrots and meat are soft when stuck with a fork. Eat with rye bread and butter.

HALUSKY (SLOVAK DUMPLINGS AND CABBAGE)
2 med. potatoes
1 tsp. salt
1 egg
About 2 c. flour

Grate peeled potatoes; add salt, egg and flour. Mix well. If dough is too stiff, add a little water (1/4 cup or less). Drop small portions of 1/4 to 1/2 teaspoon from tip of spoon into boiling water. Cook from 7 to 10 minutes. Drain. Rinse with cold water. Serve with fried cabbage.

FRIED CABBAGE:
1 head cabbage, finely chopped
1 sm. onion, chopped
Crisco
Salt
Paprika

Brown onion in fat or Crisco. Add cabbage with salt and paprika. Fry slowly covered until light brown, about 20 to 30 minutes. Add dumplings and mix well. Serve hot. By Rasma Raisters

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