|Traditional Slovak food has been influenced by
Slavic, Hungarian, Austrian and German cooking. The Slovak diet includes
many different kinds of soups, boiled and stewed vegetables, roast and
smoked meats, and dairy products. The best known Slovak soup is kapustnica,
a hearty cabbage soup with smoked pork sausage that may contain mushrooms.
It is often served with bryndzové haluky, or sheep cheese
Breakfast is usually little more than a coffee
with a pastry or cake. Slovak coffee is usually strong, like Turkish coffee.
Lunch is the largest meal of the day, consisting mainly of a soup and a
hot main dish. Dinner usually consists of a light meat or vegetable dish.
Before eating, Slovaks wish each other Dobrú chut, or Bon
|Styles of cooking vary from region to region.
In the south, the cooking resembles Hungarian cuisine, and people enjoy
goulash and dishes seasoned with paprika. Slovak specialties include sweet
and sour dishes made with flour, dumplings, cabbage rolls, preserved pickled
vegetables and preserved fruits. Dumplings may be stuffed with potatoes,
cheese or even fruit such as cherries or apples. Popular fish are trout
or carp. Many people bake their own bread.
Slovaks enjoy beer, particularly domestic
brands. Golden Pheasant, Topvar and Corgon are well-known Slovak beers
that are also exported. Other drinks include Borovicka, a juniper
brandy similar to dry gin, and Slivovica, a plum brandy. Wines from
the southeast lowlands and sparkling wine from the Bratislava region are
also popular. Mineral waters from the many natural springs are sold throughout
production started in the 14th century in Slovakia. By the 17th century,
a honey-cake-makers' guild was established in Bratislava. The moulds used
to make honey cakes were elegantly carved wooden frames in the shapes of
hearts, horses, hussars, babies or houses.