What is Slovak Food? - SlovakCooking.com

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What is Slovak Food? What is Slovak food? I have never heard of it! You are not alone. The traditional food of Slovakia is not exactly well known around the world. And this is a huge shame. Slovak may not be the most low-fat cuisine out there (but then, little fat is good for you), but it is very wholesome, down-to-earth cooking. It’s like spending everyday at your grandparents. Slovak food is very cheap, easy to cook, and best of all, extremely delicious!

Slovak Cuisine The cuisine has its origin in the diverse Slovak geography. The landscapes vary from flat lowlands of the Danube valley in the south, through the wine producing Tokaj region in the east, to the snow-capped alpine peaks of the Tatra mountains in the north. Traditionally, Slovakia was a land of simple peasants, who spent their days working in the fields or watching after sheep in the mountains. The cuisine evolved from the ingredients people grew in their gardens, or from the products of the animals they raised. Potatoes, tomatoes, peppers and onions make the basis of many dishes. These are supplemented by chicken, pork, and to a lesser degree beef. And then there are the sheep. Besides mutton (which isn’t actually all that common), sheep produced various cheese products, including a feta-like cheese called bryndza and the smoked cheese oštiepok. I put this page to give you a better idea of the kinds of dishes people eat in Slovakia (and to a large extent also in the Czech republic). It highlights some of my favorite dishes, with links to the recipes. It will also give you an idea of the kinds of dishes you may expect to find in a typical Slovak restaurant.

My favorite Slovak dishes My favorite Slovak dish, by far, is kapustnica, sauerkraut soup made with smoked meats and dried mushrooms. This soup has such a great taste and is also quite filling. It is traditionally eaten on Christmas as the first course followed by fried fish with potato salad, another of my favorites. If there is only one dish you make from this website, make sure it is kapustnica. You will not regret it. It really is delicious. It is especially good the day after you make it. There is something about the soup sitting in the fridge overnight that makes the flavor really come out. Another of my favorites are plum dumplings. These are not very common in restaurants, but are one of those grandma recipes you could always count on when visiting grandparents in the country. Although they are sweet, they are eaten as the main course. My grandma would typically first serve me chicken noodle soup (with home-made noodles!), and then bring out plum dumplings. She would often top them with crushed walnuts instead of poppy seeds. This is another dish you should try making. They are quite easy to prepare and have a taste much different from anything commonly available in the United States. Another great sweet treat are buchty, sweet dough buns filled with cottage cheese, jam, or poppy seed mix. During Christmas, the holiday table will contain a wide assortment of sweets, such as rum balls and bear paws. A great meaty main dish is segedin goulash. This is a stew consisting of pork and sauerkraut, and is served with steamed dumplings. Steamed dumplings are very typical of the Czech and Slovak kitchens. They are called knedle in our language. They are little tedious to prepare (since you need to wait for the dough to rise) but will give your dish quite a different character. Knedle are used to soak up juices in your dish and as such go really well with stews and saucy dishes. You will also find them served with stuffed peppers. And of course, there is the Slovak national dish, bryndzové halušky. This is something I always make sure to order when I visit Slovakia. Unfortunately, the main ingredient, bryndza cheese, is not widely available in the United States and must be special ordered. Bryndza is also used to make pierogi. Finally, Slovaks love to eat rezeň, meaning breaded steak or schnitzel. There are many varieties but one that I particularly like is schnitzel with bacon and cheese. Finally, when it comes to breakfast and snacks, I recommend you try hemendex. It consists of few slices of fried ham over which you cook couple eggs sunny side up. It makes for a good alternative to scrambled eggs or an omelet. I also like making potato pancakes. These are similar to latkes, but are seasoned with few additional spices such as garlic, marjoram, onion and black pepper. You can serve them with soup if you are looking for a light dinner. 253 comments - What do you think? Posted by lubos Date: Tuesday, October 27, 2009 Categories: Tags:

253 Responses to “What is Slovak Food?” 1.

lubos says: October 27, 2009 at 8:29 pm What are your favorite Slovak dishes? Let me know and share with others. Reply Philka says: October 30, 2011 at 8:44 pm Lubos, ye Lubos, so many favorite Slovak dishes I have from my childhood, if only children could eat like this now…. #1 is homemade chicken soup, all fresh, all soups, veal soup with neck bones, lentel soup, posting soups on your web site is so much a BIG part of Slovakia Cuesine all around the Country of Slovakia, People come home and have soup first and then the solid meal. May I suggest you start posting in catergories of Soups, Main dishes, and simple suppers.!!! Good Luck, and tonight, I am having lentil soup with veal neck bones. Yummmmmmm!aPhilka, Indiana Reply Fr. Nicholas says: September 25, 2012 at 4:15 pm That’s why we had little if any cancers: BABA & Zjedo had a porker and chickens, ducks, geese in the backyard. ORGANIC as all get-out! I’d rather die at 60 after a good life and wonderful food than spend the last ten or more years going to CHEMO, DOCTORS, and PHARMACIES. THAT’S REAL ‘QUALITY OF LIFE.’ Reply Miro says: September 27, 2012 at 5:48 pm You’ve got it right Nicholas, I live by the same credo, natural good tasting food, no chemicals, etc. I am 68, and hope to enjoy life for much longer, and if not, I know that I won’t be going away while eating food I did not enjoy. What’s a purpose of eating food we don’t like, as food is essential ingredient we all must digest to keep us alive, so why not to make it enjoyable? Reply Fr. Nicholas says: October 6, 2012 at 1:10 pm mARIAN: TRIPE SOUP – (Slovak-Drzkova Polevka)(Czech-Poznavame Ceske Jidla) (Polish-www.solution-nine.com; http://www.retro-housewife.com Vera Bautz recipe; I buy ready made Hispanic/Mexican MENUDO w/hominy in 28oz can at most supermarkets. Reply Fr. Nicholas says: October 23, 2012 at 8:47 pm My Matka did the holupki (singular is holupek) same but no garlic, and put in a spoonful of tomato in each,plus into the pot. I once had a Russian Inuit lady make them with red cabbage, and i liked them better (sweeter and less acidic.) Reply Mary (Kruzik) Faenza says: March 27, 2014 at 6:28 pm Halupkie, loksha, pierohi , bobalki paska, kielbasa etc. All of it! Reply Ray says: October 4, 2015 at 4:01 pm My mom used to make a soup with corn, tomatoes, onion, celery, chicken broth, and chopped up bologna. She called it gebuzina (spelling?). I can’t find any reference to that on the web. Wish I knew how she made it. Do you know what that soup is traditionally called and how it is made? Reply Josephine says: October 6, 2015 at 2:33 pm The word gebuzina is 1. bad, disgusting food 2. incoherent speech, gibberish, nonsense. Gebuzina is essentially cooked food from raw materials which gave the house. /gebuzina- hash ?/ Surprisingly, the gebuzina can be tasty… Reply Lucia says: February 5, 2017 at 3:10 pm Hi, the name “gebuzina” is a Slovak term for pigswill. It’s not a real dish name. I’m sorry, I don’t know a real name for the dish you mentioned. I don’t know that recipe either. Lucia, Slovakia Reply Lauren Ball says: December 29, 2016 at 7:57 pm Has anyone where heard of “lukshaw”? My Gram got the recipe from my Baba (her mother) who was first generation in this country from Slovika. We eat it every Christmas Eve. It’s homemade noodle dried then pan fried with Sauerkraut (and it’s juices) with a stick of butter. I’ve NEVER been able to find it on any Slovak page. I just want to know how american-ized our “traditional” Christmas Eve has become. Reply Tamara says: April 8, 2017 at 3:29 pm Ide asi o LOKSU (S s makcenom).Tu je link. http://www.akosatorobi.sk/video/545/domace-zemiakove-lokse-recept-na-zemiakove-lokse Reply

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Linda says: October 28, 2009 at 5:32 am My favorite Slovak dish is my Grandmother’s caraway seed soup. The flavor is amazing. Reply Marta says: October 23, 2010 at 6:09 pm OMG! My grandmother used to make it some mornings and I just loved it! Reply Maria Perez says: May 23, 2011 at 1:53 pm Omg my grandmother too used to make me chicken noodle soup omg i wish i was 13 again and living with my grandmother: i miss potato pancakes Reply Fr. Nicholas says: October 23, 2012 at 8:52 pm Me too! Holy Family Church put out a Slovak cookbook (collecters item now);also Carpatho-Russian Orthodox diocese Pani’s (priests wives) in Johnstown, Pa. still sell their large “Pani’s Cookbook” great recipes plus fasting foods. Reply Linda says: January 30, 2013 at 5:00 pm Oh my goodness! Lived in Johnstown for five years when first married. (During the flood.). I would love to have some genuine Czech recipes. Please share. My grandparents both lived there prior to America. My dad has died, and I would love to pass those favors to my grandchildren. Donna Bowden says: February 5, 2016 at 8:39 am Father ,I would love to purchase a copy of the cookbook you spoke of. I am married to a wonderful Slovak man and his mom only allowed me to have certain recipes. If I could get the address or website I would be greatly appreciated to you. GS says: April 14, 2014 at 5:49 pm My mother=in-law from Poland taught me how to make most of these great foods, but one of my favorite was homemade creamed tomato soup with a dash of cheddar cheese and potato pancakes that were very crispy….. oh yes///// Reply

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grosserja says: October 30, 2009 at 8:46 pm My favorite is potato dumplings. Reply

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grosserja says: November 18, 2009 at 9:02 pm Lubos — Did you get my email with the recipe for the pork & potato sausage? Reply

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Miro says: November 19, 2009 at 4:28 pm Lubos, I am an old Slovak and I love to cook. I like your web site I may post some recipes from “old country” Cheers. Reply lubos says: February 23, 2013 at 8:28 am Hi Francine, I don’t know who you are, but few things: 1) If you don’t stop spamming, you will be banned from the site 2) Miro is not the one who posted the holubky recipe, it was me 3) The recipe comes from a Slovak book called Slovenska Kucharka 4) There are multiple recipes for all Slovak dishes, and claiming that one particular recipe is more Slovak than other is rather foolish. 5) I don’t dispute that your family may have used a different recipe. I would be very happy to post it here. Simply email me photos with step-by-step instructions (in a format similar to other recipes) and I will post it. Thanks! Reply Robert says: May 2, 2017 at 8:37 pm U can go on varecha.sk Reply miro says: February 23, 2013 at 7:55 pm please, stop it! Why you keep saying these things? How could I e-mailed you when I have NO idea who you are and what your e-mail address is. enough is enough! regards – miro Reply

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Amanda says: December 30, 2009 at 5:09 pm I think my favorite has to be a toss up between Svickova, Bryndzove Halusky and Kapustnica. I doubt I could pick just one…. Reply

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Maros says: January 17, 2010 at 4:30 am Having a family Facebook page, I will post your web site to all members. Great page, keep going! Reply Mary Kandrac Whelan says: May 1, 2010 at 6:08 pm I remember machanka as being a type of cabbage soup. Reply michele says: February 23, 2011 at 7:23 pm I thought that Machanka if I am spelling it right was like a paste made of flour and water. I remember my father using this term when making gravy. Reply Philka says: February 24, 2011 at 4:42 pm The gravy type you describe I think is called zaprashka. It is made with browning the flour and adding either water or a drippings from a browned meat, chicken or pork. My grandparents came from far Eastern Slovakia! Reply michele says: February 28, 2011 at 11:33 am unfortunately my father does not know exactly where his mother and father came from whether it be eastern or western but we grew up eating all these dishes I have seen mentioned.There is one dish I have not heard anyone mention it is called paguch if I am spelling it correctly. It is made from bread dough stuffed whith a potato and cheese mixture then rolled out thin to look like a pizza and baked. We put lots of butter on it and could never get enough. I make today and my kids love it. Fr. Nicholas says: May 20, 2012 at 11:48 am Eastern Slovakia : SNINA for Zedo, he was a baker when he came over, met Baba in Ford City,pA. But he didn’t like steel mill or PPG so he started his own bakery before moving to Erie; so everybody became a baker except the nun. Married my mother who was a fabulous cook and taught her baking. LUCKT FOR ME! Fr. Nicholas says: May 20, 2012 at 11:54 am Potato cheese “pizza” is PAGACH. MY Polish mother always melted butter added onions (I add bacon pieces) to pour over PIROHI, except for the prune/lekvar stuffed, sometimes for the capusta-mushroom stuffed if Dad wanted it. Our Holy Family Church, Erei, Pa. put out its Slovak Cooking many years ago and has all the standards especially Christmas/Lent/Easter! Mary (Kruzik) Faenza says: March 27, 2014 at 6:33 pm My mother Mary (Frendak) Kruzik made Zaprashka a lot. She even developed a recipe for (surplus) beef when our father a (coal miner) was out of work. It was delicious, and I still remember it 49 years later! Richard Misanko says: October 21, 2011 at 4:47 pm Oct 21, 2011 Hi Michele, My mother also used to make Machanka. It is made with flour, butter tomato paste or stewed tomatoes and you dipped it with either French Bread or Blakan Bread. I did get a recipe from some one on line a few years ago and it was pretty good.. I remember Machunka (sp) was vdery taste and mom would fix a large bowl on cool fall and winter afternoon for us kids to enjoy. D you have a recipie you could share with me for this slovak gravy. Thanks Rick Misanko Akron, OH [email protected] Reply Fr. Nicholas says: May 13, 2012 at 10:05 pm I think that’s a Zaprashka ( roux, in French) flour, water, bacon drippings, vinegar= all purpose finishing dressing. Reply Cathy says: March 28, 2014 at 7:18 pm yes, I remember my mother made it…it was a base for any and all types of gravies… Reply Yvonne says: February 19, 2018 at 1:18 pm My mom made sautéed zucchini rounds, onions and tomatoes seasoned with oregano, that she called machunka. Reply

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Christopher says: January 19, 2010 at 7:11 am My favorite has always been pirohi. I can’t get enough. Does anybody know anything about dishes called “macanka” (mushroom gravy, pronounced with a ch–I don’t have a hacek) or “bobajki” (dough balls with poppy seeds)? Reply michele says: April 14, 2011 at 11:42 am Yes I do we eat this dish on Christmas eve. It is made from fresh bread cut in 1 inch pieces placed in a bowl and drizzeled with poppy seeds and hony also a little warm water and I mean a little. toss it all togeather. It is wonderful. My sister always called the ant balls when we were little. We continue to make this dish every Christmas eve. Reply Fr Nicholas says: March 7, 2012 at 6:42 pm Yes, Bobalki were great, poppyseed rolls, holupky, pagaches, zemnyaki,pirohy. San Francisco has great (Russian) piroshky – a baked pirohi which started all the “wraps” or ‘hot pockets.’I found all my eastern Slovak ancestry at Mormon Family center for $3,including all Catholic baptismal records can go 2-3 generations.Mine go to 1870. (LDS church has 70 million ancestral records on microfiche.) Even added phonetic pronunciation. Reply Mary (Kruzik) Faenza says: March 27, 2014 at 6:36 pm I loved Jaternice! Wish I could find it again. Our Slovak butchers are gone now. I’m hungry! Reply Katka says: November 10, 2015 at 1:18 pm Hi, bobalky (on east) or pupaky (on west), opekance (i dont know where, maybe middle:) ) is not made from bread, for CHristmas Eve it has to be more rich, so we made it from special dough (like for christmas cake – vianocka) baked small pieces, then mix with poppy seed, honey and warm milk. I love it:) http://varecha.pravda.sk/recepty/pupaky-s-makom/34619-recept.html Reply Fr. Nicholas says: May 13, 2012 at 10:06 pm bubalki, dough balls rolled in poppyseed at Christmas. Reply Mary (Kruzik) Faenza says: March 27, 2014 at 6:37 pm LOVED THIS. Waited for my (Baba) to serve it. Reply

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Micki says: January 30, 2010 at 11:52 pm Love, love, love droby. (potato sausage) I think my family makes the best! Reply Sheila says: December 30, 2015 at 10:33 pm Do you mind sharing the recipe? We lost my Grandmother’s many years ago and I’d really love to make it for my mom. Reply

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Ron says: February 21, 2010 at 10:31 am People of several countries prepare meat cooked in cabbage leaves- halupki, galupki, golumpki- most include white rice. Is this a Slovak dish? Is it a very old dish, and was rice the original grain? I don’t know if rice was widely available long ago, and wonder if buckwheat or barley was used instead. I’d like the oldest recipe I can find. Greeks, too, cook meat in leaves- dolmas, lamb in grape leaves. Reply lubos says: February 22, 2010 at 1:09 am Hi Ron, this dish is called holubky in Slovak, but it’s more widely known as plnená kapusta or stuffed cabbage. I believe it’s predominantly prepared in the eastern part of Slovakia. It consists of cabbage, meat, onions, eggs, tomato sauce, spices, and yes – rice. I don’t know when rice entered the Slovak cuisine, but rice has been used widely in Slovakia during my lifetime, hence for the last 30 years. I’ll keep you posted if I find out more. Reply Philka says: February 28, 2011 at 12:51 pm Hi Ron, Yes holubky is delicious! My grandparents came from far Eastern Slovakia, in small villages near the town of Hummene’. Grandma (Babba) came to US in 1890’s, and made holubky with rice. She would fry up some bacon,enough to make some drippings , remove bacon from skillet, add the finely chopped onions, saute for 1or2 mins. add rice cover with lid, and remove from heat. Then after parboiling the cabbage and seperating the leaves, she would prepare the ground meat and add the rice and onion mixture salt and pepper, and blend it together for stuffing the cabbage leaf. Hope this helps you write me if you have any questions. I like connecting with you and so many other People of Slovak heritage! Philka Reply chris says: April 26, 2011 at 7:20 pm My father’s family is from Eastern Slovakia and my mother used to make “halubky”. She didn’t use tomato sauce. Is that normal? Everyone else seems to use it. People can’t believe it when I tell them. Reply Philka says: September 30, 2011 at 12:25 pm Hello Chris! was just browsing here and saw your comment, My grandparent also were from Eastern Slovakia Hummene region. When we made halubky, (Kapusta na meso)sp? We covered the cabbage rolls with warm water, brought to a slow boil for 5-10 Mins. then reduce to a simmer. Mom would heat some water in the tea kettle if she needed to had some more during cooking. Hope this helps you! Philka Reply chris says: October 8, 2011 at 10:20 am D’akujem pekne, Philka. My attempts at halubky have usually been disastrous, but I must try them again some time. Kathy says: December 13, 2014 at 2:05 pm I was looking for dough ball recipe my mother in law called foochki or fuchki severd with mushroom soup on Christmas eve ??? Reply Joys says: August 13, 2011 at 3:09 pm Recept na plnený kapustný list. http://www.mimibazar.sk/recept.php?id=37055 Reply Margie says: September 27, 2011 at 4:08 pm Thank you so much for this recipe. My Father was Czech and my Mom Irish. They used to make these all the time and we loved them. Since ours were never made in tomato sauce, what liquid do I use to put in the pot with the stuffed cabbage? My sister and I plan on getting together to make these as a surprise for our brothers. Reply Joyce says: September 27, 2011 at 6:47 pm Plnený kapustný list sa robí rôznym spôsobom. Často sa varí v rajčinovej omáčke. Niekto ho len dusí podliaty vodou, šťava sa zahustí múkou. Podávajú sa k nemu zemiaky. Klasický spôsob je úprava s kapustou. Ak sa použije čerstvá krájaná kapusta, pridá sa rajčinový pretlak, podleje sa vodou a dusí. S vodou opatrne, aby kapusta nebola riedka. Posledný spôsob úpravy plneného kapustného listu je, že sa varí v kyslej kapuste. Kyslá kapusta sa zahustí strúhaným zemiakom. Reply Margie says: September 27, 2011 at 7:18 pm Philka, for the halupky recipe, what liquid should I put in the pot with the stuffed cabbage. My Dad never used tomato sauce. Reply Philka says: September 28, 2011 at 10:05 am Hi Margie, I cover the stuffed cabbage with water in the pot, with a lid on it, bring to a gentle boil for 5mins. then reduce heat to a simmer. Keep an eye on it to make sure it continues to simmer. Great dinner! Philka Reply Margie says: September 28, 2011 at 2:02 pm Thank you, Philka, I will let you know how they turn out. Margie Reply Fr. Nicholas says: May 13, 2012 at 10:12 pm Polish and Slovak Carpathian mountains “soul” or”comfort” food. Mom used rice/buckwheat groats with gr. meat, S & P, T-spoon of tomato soup from the can or ketchup for moisture. (Polish-golubky or holupky; Slovak- holupek (singular) holupky(plural)$1.50 in TaTRA Mtns. for a whole plate full! Reply Mary (Kruzik) Faenza says: March 27, 2014 at 6:39 pm God bless the Greeks. They gave us St. Cyril and Methodius. Greek evangelists to the Slavik people. And, they also gave us the Slavic language. Still remember some of it! Reply

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dg240 says: March 9, 2010 at 1:55 pm LOL about Hemendex – would you believe some people have no idea where the name come from or what it means? Reply Miroslav says: June 24, 2011 at 12:44 pm Hemendex = “Ham and eggs” LOL

so funny, I’m rolling on the floor

I left Slovakia when I was 19. Now I live in London,UK and I’m starting to miss my mums and grandmums cooking =( Reply 12.

Ludica says: March 11, 2010 at 3:35 pm Tak parene buchty su jedno z mojich najoblubenejsich jedal…och Boze, keby mi ich tak niekto urobil, skoda, ze moja mama je tak daleko na Slovensku!!!! Reply

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Olga says: March 24, 2010 at 4:21 pm I am very excited about these slovak recipies, and is there some way to buy it as a book with the ilustrations ? Thank you, Olga Reply lubos says: March 24, 2010 at 6:09 pm Hi Olga, thank you! I would like to put together a cookbook or at least downloadable recipe cards, but I don’t presently have the time. But keep checking. I may have one ready before summer. Reply Mary Kandrac Whelan says: May 1, 2010 at 6:11 pm I Slovak it is called Cirak and is made with eggs, milk, salt & pepper. My mother would add a pinch sugar and vanilla extract. It was a favorite on Easter morning. Reply Mary (Kruzik) Faenza says: March 27, 2014 at 6:44 pm I still make Cirek for Easter. My husband is Welsh and Italian. He loves our food and traditions. Especially Easter basket blessing. Ham eggs, cirek, salt, kielbasa, butter,paska etc. Oh! and redbeet horseradish. Wine , and Lamb, (lamb) extremely hard to find where we live. Reply Philka says: February 28, 2011 at 12:55 pm Hi Olga, I see you are looking for Slovak recipies, and so are you, I know a Slovak Fraternal Orginization that has a good one. Write to me if you like more information. Philka Reply Helena says: June 24, 2013 at 9:25 pm Here is the informative list of websites selling the SLOVAK COOKBOOKS. http://www.amazon.com/Slovak-Cooking-Hippocrene-Original-Cookbooks/dp/0781807654 http://www.amazon.com/books/dp/0553029703 http://www.ebay.com/bhp/slovak-american-cook-book http://www.fcsla.org/cookbook.shtml Reply

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anthony S. says: April 3, 2010 at 10:04 pm I just got done making a traditional recipe passed on to me by my late father. I do not know its origin or if it has the right name. The night before easter I make what can best be descibed as giant scrambled eggballs squeezed in cheesecloth and drained to form a sort of egg cheese. This is then cut into pieces with polish sausage,ham and easter eggs and fried in buuter.I always heard this called PUSKA.Does this ring a bell with anone? This is served once a year at EASTER. Reply lubos says: April 4, 2010 at 8:58 pm Hi Anthony, this will be this mysterious substance commonly referred to as Easter Cheese. It is something that I’ve heard many other (second generation?) Slovaks mention, but is not something that I am familiar with. I have never ever seen, tasted, or even known anyone to prepare it. Anyway, there are various recipes on Greg’s It’s All Relative site, for instance, http://www.iarelative.com/sirok.htm. I hope that helps! Reply michele says: February 23, 2011 at 7:29 pm Yes I make it every easter as the family requests it . We called it easter cheese because the curds were squeezed so tight that they became one and formed a ball. Only we made ours sweet and added it vanilla and sugar and deffinately ate it Easter morning. Reply Mary (Kruzik) Faenza says: March 27, 2014 at 6:47 pm My father’s people called it Sirek. Egg ball, no sugar added.. My mother’s people called it Hrutka. A little sugar added–(delicious!) I LIKED hRUTKA THE BEST! Reply Fr. Nicholas says: May 13, 2012 at 10:14 pm It’s called HRUTKA. Reply

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anthony S. says: April 5, 2010 at 10:04 am Hello lubos, Thank you for the website you provided.This gave me some answers and had recipes very much like what I make. My father also made Halusky that was made with cabbage and some sort of dumplings sort of a thick cabbage soup. I am not sure about the spelling though. Some day you should try some Easter cheese as it is very good and worth keeping the tradition going. Reply

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Melania says: April 6, 2010 at 6:24 pm It called Pascha, eastern Orthodox traditional meal, made out of cheese. Reply lubos says: April 7, 2010 at 8:35 am Thanks Melania, that would explain why I have never heard of it. Most of Slovakia is Catholic (excluding the large atheist population) with the exception of the Orthodox Rusyns in the east. I am not particularly religious but my grandparents are Catholic and I was brought up with Catholic traditions. Since many Slovaks in the USA are descendants of folks from the eastern part of Slovakia, it makes sense that they would bring with them these eastern traditions. Reply Philka says: April 14, 2011 at 10:53 am Hi Lubos, As you have mentioned many places on your site, depending what region and village our Slovak ancestors came from, Slovak cooking varied. Example, you never heard of Holubky in your area. But for Easter, to clarify cirok is the Easter type cheese, made with a dozen eggs, etc, and left to drain in a cheese cloth usually hanging on the end of a chair in the kitchen with a clean pot under for the drippings. Pascha is an Easter Bread, many times braided on top or dough shaped cross on top. Hope this helps the Slovak Easter Readers! Philka Happy Easter to All! Reply Philka says: April 14, 2011 at 11:00 am Hi Melania, I grandparents came from Eastern Slovakia… Hummene and Pascha is a slightly sweet bread, usually braided on top or form of the cross made with dough, some put golden raisins in the dough. Cirek is the cheese type ball made with lots of eggs and milk, pinch of salt or sugar, and placed in a cheese cloth to hang and drip or cure. Do you live in Slovakia now? If so what part, would like to hear. Happy Easter,Philka Reply Melania Rakytiak says: April 14, 2011 at 1:41 pm Hi, Philka, I came from Bratislava and now I live in Ohio, Parma, near Cleveland. I cook slovak food, we as family keep tradition of cooking and baking Reply Philka says: April 17, 2011 at 1:14 pm Thank you for writing, I too keep Slovak traditions and have taught my children, too. When they were very young they really enjoyed, and now as young adults they apreciate the Slovak’ Tradition that I kept alive for 3 generations now. Have a very Happy Easter, and enjoy the cooking and baking for this High Holy Season. Philka Reply Fr. Nicholas says: May 13, 2012 at 10:23 pm gOD BLESS! In Erie our Slovak Catholic church is down to the slovak WAriting above the Sactuary. We have a magnificent PIETA, “Our Lady of Sorrows” who is the patroness of Slovakia. Back in the old days we had novena every Friday night in Slovak. The tongue is still aLIVE IN cARPATHO-rUSSIAN bYZANINE AND oRTHODOX CHURCHES, BUT THE CYRILLIC ALPHABET IS LIKE rUSSIAN; HOWEVER NOW IT IS A SPOKEN RELIC OF THE ELDERLY AND VERY FEW IMMIGRANTS (since most came to work mills, mines) STILL ALIVE in larger cities like NYC. St Andrew Benedictine Abbey in Cleveland supplied our Slovak curates, I don’t know anything recent about them. Reply Carrie Fleegle says: March 6, 2018 at 2:02 pm Do u have a RECEIPE for gravy bread,grams used flour browned with bacon grease,either tomatoe.soup,or ketchup.and fresh dill an water or milk.thank u Reply Mary (Kruzik) Faenza says: March 27, 2014 at 6:53 pm PASCHA. iS AN Eastern European BREAD. SPECIALLY MADE FOR EASTER. Symbolized with braided dough on a round loaf (the crown of thorns), and a cross in the center of the round loaf. So pretty, I hated to slice it. We all celebrate this beautiful Easter tradition all over Eastern Europe. Catholic and Orthodox alike. Reply

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paul says: April 7, 2010 at 10:44 am just to say thankyou thankyou thankyou i’ve been tryin to find the right czech dumpling recipe for quite some time and none that i have tried worked till i tried yours …spot on..worked first attempt and made me feel like i was back in prague Reply

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barbarajo says: April 17, 2010 at 3:55 pm my grandmother made noodles for chicken soup by mixing flour, salt, pepper, eggs and water into a ball. She then dipped the ball in flour and used the large holes on the grater to make little round noodles which she threw into boiling salted water. They are so good with homemade chicken soup. She called them drupsie – I am sure I am spelling it wrong. I love your site. Do you have the recipe for nutrolls and poppyseed rolls that she made??? I would love to have these again! Reply lubos says: April 18, 2010 at 9:28 am Here you go, my grandma’s poppy and nut roll recipe. Reply Joys says: August 13, 2011 at 3:32 pm Obľúbenou závarkou do polievky sú domáce cestoviny nazývané “drobce”. 1 vajce, toľko hrubej múky, čo vajce vezme Preosiatu múku zapracujeme s vajcom. Toľko múky pridávame, aby sme zamiesili tuhé cesto. Tuhé cesto z vajca a múky nahrubo postrúhame. Do zeleninovej alebo rajčinovej polievky použijeme hrubé drobce, do slepačej alebo hovadzej polievky použijeme jemné drobce. Zvyšok usušíme a použijeme druhýkrát. Reply

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Melania says: April 18, 2010 at 7:32 am I know that recipe, we called that Struhanicka. It’s quick and taste good. Reply

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Loretta says: April 28, 2010 at 5:38 am So glad to find your site! I am third generation Slovak and was lucky that my mom taught me how to make all these wonderful foods1 Although I only recently learned how to make bryndzové halušky or at least a variation, since bryndza is very difficult to find here! Easter cheese is definitely an Eastern Slovak dish…called hrudka or cirek depending on where you are from. The Pascha is the Easter bread. Its also traditional Rusyn which is definitely found only in northeastern part of Slovakia, southern Poland and Ukraine. Reply lubos says: April 29, 2010 at 9:20 am Thank you very much, Loretta. It’s great to see that your family was able to pass on its traditions through three generations. When it comes to halusky, try them with cooked sauerkraut. They are very good like that, and also more healthy. Reply

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Loretta says: April 28, 2010 at 5:57 am If Christopher is still around, from January, Mačanka and bolbalki are 2 dishes we serve Christmas Eve. The bolbalki are little baked pieces of dough ( I use leftover kolače dough) that you dip briefly in boiling water and then toss with honey and poppyseed! Mačanka is what we use for the base of our Christmas Eve soup. It is a zapraška base (roux) mixed with mushrooms and then water and some sauerkraut to make a slightly sour soup Reply

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Indi says: May 7, 2010 at 5:43 am Can any one please tell me some slovakian dishes made using fish ?? Reply

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Miro says: May 9, 2010 at 8:16 am Indi, there are many so not sure how to answer your question. Some basic facts: Slovakia is inland country and thus only fresh water fish apply for a traditional recipes (not that Slovaks don’t cook seafood.) It’s true that other “meat” is used more frequently, in descending order I think it would be pork, chicken, lamb, beef, fish, etc. so fish is kind of low in cooking order but it’s there. Main fish used in Slovak cooking is trout (as you can fish it in Slovak rivers) and carp that is mostly raised in man made large ponds and lakes. The way you do fish in Slovak cooking again in descending order, is frying, broiling/baking, and then some boiling (in fish stews) I like a bunch of trout recipes made “old country way” like trout wrapped in bacon and baked or trout grilled with mushroom fill, etc. ” For Holidays like Christmas, it would be a fried fish, served with potatoes salad or mashed potatoes. In fish stews (not much used) you brown the fish, then sauté the onion, add some sliced celery, green pepper, tomatoes, cauliflower, some spices, and add the fish some water, and stew it. Oh BTW, usual side dish for fish (again in descending order) mashed potatoes, potatoes salad, rice, or just good old bread. Reply

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Christopher says: May 13, 2010 at 4:33 pm Hi Loretta, Thank you for your reply. Lubos also posted a Bolbalki recipe…haven’t made them yet, but I will. My parents will go wild, I’m sure. What kind of mushrooms do you suggest for the Macanka? Reply

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Bill Galla says: May 23, 2010 at 8:48 am Just tumbled on this website looking for info for granddaughter report. I’m 1st generation Slovak, many dishes we continue to do w/different variations. Christopher question;(Does anybody know anything about dishes called “macanka” (mushroom gravy, pronounced with a ch–I don’t have a hacek) or “bobajki” (dough balls with poppy seeds)?)Our version; Machunka – thick gravy from left over meat trimmings used to dip homemade bread into? The bobajka- dried dough balls/squares, brought back by steaming and adding sourkrout at Christmas dinner along with mushroom soup from dried mushrooms, sourkrout, tomatoes, etc. Reply Mary (Kruzik) Faenza says: March 27, 2014 at 6:57 pm My mother, the former Mary Frendak made all these wonderful foods that she learned from my Baba. The former Maria Pavlovcack. I have 2 Slovak cook books nd depend on them on every blessed holiday! Reply

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Mark Vice says: June 12, 2010 at 11:56 pm I love it! Reply

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Rosie says: July 14, 2010 at 2:14 pm Hello Lubos and vsem, I’m trying to write about vanocni cukrovi/ Christmas cookies for the National Czech & Slovak Museum & Library’s Christmas newsletter – but I don’t have any good recipes for vanilkove rohliky, vosi hnizda or pracny which use the American measurements and temperatures (and not the European ones) – can you help? Seeing as you have such a fantastic collection of recipes up already – and so many blog followers – I turn to you! I’ll most certainly credit you for your recipes and send you a copy or two of our finished newsletter (not to mention a box of vosi hnizda, if you give me a yummy-enough recipe!) Reply

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My Kafkaesque Life says: July 29, 2010 at 8:35 am I will go for few hours to Bratislava from Vienna. I wonder, what is the “must try” dish you recommend for lunch? Thanks in advance, MKL Reply

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Loretta says: July 29, 2010 at 8:49 am You must try Bryndzove halušky! Try the Slovak Pub in Bratislava if possible! Reply lubos says: July 30, 2010 at 6:52 pm I second this. Slovak Pub is a definitely a place to visit, due to its decor. The food is so-so. If you have time, go visit some salaš or koliba outside the city limits. These are the traditional Slovak restaurants, where you can get really tasty halušky. You should also try Hungarian goulash (maďarský guláš), and of course, the sweets in pastry shops. Reply

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My Kafkaesque Life says: July 30, 2010 at 2:07 am @Loretta: Thank you very much

I’ll try to find that pub

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Miro says: July 30, 2010 at 7:37 am Posts in other thread made me thinking about what really is Slovak cooking. It can go from simple meals, using just a few basic ingredients to rather sophisticated meals, all depending on what you have available. I think it was always that way through the history, where you had well doing segments of society, and then not so well doing segments but all of them had to eat. Then there were times when everybody went through “lean” times e.g., after wars, and yet we had to cook and feed ourselves. I know, it’s the same in all countries and societies but Slovak cuisine is really flexible and even simple meals are rather tasty. When you think about it, even our national hallmark food “halusky” is based on simple ingredients (potatoes, flour, cheese, and maybe some bacon). You can make “kapustnicu” really simple way, no meat at all or just a few low grade meats like smoked pig feet, etc. There are many meals like that. 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 point is that each meal starts with some “base” that is built on easily available ingredients. In Slovakia it would be potatoes, cabbage, vegetables, flour, and maybe bacon, cheese, or some fat. You can make a tasty meals just from that that will sustain you. But then, if available, you can add some meat, and make some more sophisticated recipe. Of course that brings roasting, baking, barbequing, stewing the meat, making sauces and gravy, using creams, sour creams, etc. Later on you use spices that were not available in old times in Slovakia, and make recipes even more elaborate. Yes, that’s a Slovak cuisine. From simple to sophisticated, and all (at least to me) taste good. Many of you had not that experience (growing up after WWII) Those were not “plentiful times” I was eight years old and I marched every morning to local diary store with coupons in my hand (government issued “listky”) as there was rationing and that was the only way to buy milk and maybe some butter. If I was late, there would not be any milk, as there was a limited supply. Not sure ny of you remember walking into grocery store and there was nothing on shelves, or going to butcher and not being able to get a slice of good meat. Yet, we had to cook and feed ourselves. That butcher and grocery store scenario continued until we left Slovakia in 1978. I befriend the local butcher, we always had a few drinks on me, and ev3n in that case it was “hey, come on Tuesday, I may have some fresh beef, and if I do, I’ll cut you a piece of it” Anybody remembers “potatoes order in the fall?” It was that way until 1970’s. In a fall you asked for one or two bags of potatoes (depending on a size of your family, and there were limits how much you could get) and then you got it and you must kept it in a sound state as it was supposed to keep your through the winter. Yes, you could buy some more at a store (if they had it) but the price was way too high, and stores did not have even that simple stuff like potatoes on a regular basis. No we did not starve, and we cooked and ate, and it was quite OK and tasty. Yep, that a Slovak Cooking and Food, make the best from what you have and if you have some more make it better. Reply lubos says: July 30, 2010 at 6:47 pm Thank you for sharing your memories. Even though I also grew up while the country was still communist, my experiences were much different from yours. I have never experienced any shortages in the markets, except perhaps with the exception of luxury items like color TVs. To get those, you really had to know the store owners who would put them aside. But when it came to food, there were no shortages. And folks my sister’s age basically grew up after the fall of communism. It’s interesting to see how quickly things change. Reply

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dg240 says: July 30, 2010 at 7:52 am Thank you – Leco – of course! It is so simple and SO good! I have to make it more often! Reply Miro says: July 30, 2010 at 12:01 pm yes, I like it too, simple, healthy, and good tasting. Oh BTW, I am sure that even younger folks remember the routine, we’ve got through the week cooking some “stuff” but then came the weekend and better food and meat was cooked/served. It may have been not much, but I remember having “Vienna schnitzel” and potato salad with cucumber on a side. That’s how I knew it must be Sunday Oh, even rabbits I raised and took care off were served only on weekends. Oh, never mind Holidays, Christmas was special, and so was Easter. We had more food than usual, don’t know how we did it (to get ingredients) but we did. Reply

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Melania says: July 30, 2010 at 2:20 pm Miro, you have same memories as I do. I remember getting up at 4:00 AM and went to corner butcher store and stand in line waiting for pork for Sunday wiener schnitzel, and maybe, maybe some beef for soup, by time store was open there were 100 people, I lived in Bratislava, from meat store here we go to Zelovoc for potatoes, oranges??? hahaha, maybe apples. Meantime milk store run out of milk, what a luck and half of day was gone. Reply

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Melania says: July 31, 2010 at 4:29 am In Bratislava you can get best Bryndzove halusky restaurant na Kolibe or “Maly Frantiskani” downtown by Manderla building in a basement-excelent. Reply Miro says: July 31, 2010 at 9:27 am restaurant na Kolibe is good for Slovak food. Oh my, tell me about “Maly Frantiskani”. When in college (65 to 70) we spend many nights there just drinking vine, singing, talking and having some garlic toasts, and sometime when we felt really rich we threw in a Tatar beefsteak. I never had halusky there. Just be careful (no matter of what age you are) steps are steep and narrow. It was fun watching drunk folks trying to get down or up, and it included me in old times Om my, memories. Melania, we maybe even crossed our path in the past. I lived in Bratislava from 1965 through 1978 when we left the country. cheers Reply

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Loretta says: July 31, 2010 at 5:05 am I will tell my son, Michal, he is in Bratislava now and when in Slovakia, he lives for Bryndzové halušky! Reply

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Melania says: July 31, 2010 at 10:05 am I lived in Bratislava from 1945-1969, when we left Bratislava. I lived in Koliba, Strkovec a Palisady. Reply Miro says: July 31, 2010 at 11:01 am Melania, you have heads on me living in Bratislava, I lived my young years in central Slovakia, and came to Bratislava when starting my college education in 1965, after serving in military, don’t want to bother folks of details, say Racinska and Lamac. One thing we agree on, things were changing but when it comes to food, there were shortages. It may be related to distribution and locations. Bratislava was big and butcher stores were scarce, and thus a lack of supply. When it comes to vegetables it was a joke. We had a Zelevoc across the street (in Lamac development) not much to buy, some of veggies rotten and some not available. It was in 1977. My father in law (bless his heart he is in better place now) when he retired, he went early in the morning to shop for meat, don’t remember what was that meat store called, it was at the bottom of Manderlak building right in the middle of downtown, I think banks owns he building, next to today’s “farmers market” My Father in Law marched there every morning to get some meat, and even chicken stuff ran out when he was late. It all changed in later years, and it’s definitely better, though for some folks in old country it was still cost prohibitive at that time. Reply

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Melania says: July 31, 2010 at 11:25 am It was not only food shortages but appliances as stoves, refrigerators, washers,TV set, we were taking turns in line between some family members early morning until store open, that morning came 6 tv’s and I was number 15, so you know no TV that day, it was year 1961. Now they have everything, but morality is low, crime is high and so on, so on. Reply

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Stephanie Proudlove says: December 2, 2010 at 8:33 am My bubka used to make this great soup made with beef brisket rice and grn peppers. Does anyone have a recipe???I tried, but it didn’t taste the same. Thanks. Stephania Reply

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Paul Hraska says: December 15, 2010 at 6:46 pm I fell onto this site just looking around and thinking about my family (my mother came from a town called Trstin, outside of Bratislava. They came to the US on Columbus Day, 1937. With the holidays coming soon, I want to let you know what my mother used to make as our traditional Christmas Eve dinner: Prune soup: sour cream, sour kraut, mixed with prunes. It was sweet/sour and not many of us liked it. Mushrooms and farina: mushrooms were sliced and sauteed in butter, and then added to farina. It was cooked until somewhat golden and then served. Bread and Honey: White bread was cubed and sauteed with a dollup of honey and a liberal dose of poppy seeds. We cracked open walnuts. If the walnut was not rotted, the individual would be healthy for the next year. If the walnut was bad, we laughed. My mother fried fish and shrimp to go along with these dishes. We also had Oplatke which was blessed by the priest at St. John Nepomecene Church on 66th Street and First Avenue in Manhattan. Honey was dripped over the host in the form of a crucifix. We had a shot of whiskey and moved onward to wine. I apologize for any misspellings. i’d like to know of any similar traditions. Thanks. Reply Joys says: September 9, 2011 at 3:10 pm Paul, našla som pre Vás recept na huby s krupicou. http://www.nahuby.sk/recept_detail.php?recept_id=119 Reply

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Sherry says: December 23, 2010 at 5:00 pm I can’t wait to read every entry on this site but it will have to wait : I am 20 minutes from serving machunka and bobalki. We are a day early but are having Christmas dinner (turkey) on Christmas eve tomorrow. I was wondering if anyone knows the significance of this meal on Christmas eve, which is what I was searching so I could tell the family while we eat. I only made machunka once before and it is the first time for bolbalki but mom made them every year on Christmas eve. Our machunka is a thick soup of the main ingredients of browned flour, mushrooms and sausage, sour cream and the liquid from sauerkraut. We put honey and ground poppyseed on the bolbolki after a dash of boiling water. Merry Christmas. My family is from Davidov, Slovakia. Reply lubos says: December 23, 2010 at 5:22 pm Thank you very much, Sherry! The poppy seeds symbolize money in our traditions, we often say that it would be good to have peňazí ako maku, meaning “as much money as poppy seeds”. Bobalky is also one of the oldest dishes in Slovak cuisine, dating back to the days when only unleavened breads were baked, which had to be soaked in milk before eating unless eaten fresh out of the oven. You can read up more about Christmas in Slovakia here on my site at http://www.slovakcooking.com/2010/blog/christmas-inslovakia/. There is also a good article on About.com (we never called Christmas Velija, must be an eastern thing), http://easteuropeanfood.about.com/od/slovakchristmaseve/a/slovakxmaseve.htm. And to read up more about the Slovak Christmas carp tradition, go to http://www.52insk.com/2010/carp/. Hopefully this helped! Reply Sherry says: December 23, 2010 at 7:20 pm Thank you, lubos! Everything came out great and we all are pretty full. I also made the halupki (cabbage rolls) for tomorrow and we all had a taste of those with dinner too. Thank you for the information and sites. I will read up on it. My parents passed away some time ago and this keeps them close to me. I went to Slovakia to fulfill a promise I made to my dad before he died. My cousins are just like me! We ring a bell at Christmas in each of our Countries at the same time since we met. (I live in Canada). Reply

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eva smith says: February 21, 2011 at 9:08 pm My favorite meal my mother made was roast pork (they just aren’t the same nowadays) with yummy gravy, dumplings and sauerkraut. Reply

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Dana says: July 12, 2011 at 10:27 pm love this site brings so much memories.. I can’t say what is my favorite meal (have too many, lol) but as one earlier poster said – Slovakian kitchen could be also very simple (when needed)and I remember one of my favorites “granadir” (cooked pasta, mixed with boiled potatos – mashed a bit, mixed with browned choped onion on a little bit of oil, salt, red pepper (spice), maybe some caraway or so… I loved it with few pickles on side!!! Or another one – falosny gulas = basically goulas without real meat using sausage or salami instead. Another one – buchane zemiaky (smashed potatos) = baked whole potato till they are almost overbaked abd falling appart, then we put them on cold baking sheet and kids were smashing one potato after another (for fun time famiy meal, usually in summer outside as many village home used to have outside kitchen), adding butter on the top, salt and sour cream, drinking milk with it my kids loved this – great summer fun! Another potato one – yes, we love potatos – we called “vegetove zemiaky” – these are still our favorite even here in Canada where we live now. Cut potato leaving skin on in vedges or thicker slices, placing them on oiled cooking sheet (one layer only for best results), sprinkled with salt, caraway seeds and spices mix called vegeta (came from former Jugoslavia). Bake and enjoy! Caraway-egg soup for fast and simple dinner… and many more. Yeah, I better start cooking these slovakian meals more often, I miss them. and yes, for Xmas – it would be fried and breaded carp or bravcovy rezen (pork schnitzel) with home potato salad was a must for my generation… one more comment to previous poster who talked about old times and not having enough of this or that… Even if I am (I think) bit younger and don’t have those same memories, I can relate to what he was saying – it was always good to be on friendly note with a butcher to get some meat (yes, in communism time it we were not hungry but we got limited amounts and had to wait in line to get almost everything). Oranges and bananas only on Mikulas or X-mas…. most families had gardens and grew fruits, veggies, potatos, if living conditions allowed – people would have animals, at least chickens or/and rabbits (my grandparents used to have a pig, geeses, etc) for meat, and everybody would pickled and preserve everything and anything possible so we would be as indipendent as possible. Well, those are my memories anyways (great ones too) – I am now in my forties and I lived in slovakia from 64 to 95 – so in times we called socialism. Thanks for creating this website!!!!! will read more later and enjoy reading and cooking Reply lubos says: July 13, 2011 at 8:10 pm Thanks Dana! Have you been to Slovakia since then? It has changed much, some parts for the better, some for the worse… Reply Dana says: July 19, 2011 at 3:16 pm Lubos: ano, bola som na Slovensku (naposled4 v r. 2004) ale mam dost dobre informacie o zmenach od rodicov ktori tam ziju – mas totalne pravdu, vela zmien, pozitivnych aj negativnych… .ale to je vsade Joys: dakujem za recepty, som rada ze som nasla “spriaznenu dusu” k tvojmu poslednemu post-u: nielen Slovaci, aj Cesi a Moravaci sa vedeli skormne stravovat a zit. Na Morave som zila do mojich 10 rokov (otec Moravak, mama Slovenka) a doma sme chovali kralikov, sliepky a zahrada bola taka klasicka ako v mensom mestecku (Slavkov), potom na Slovensku (pri Bratislave) a od 95-ho som vo Vancouveri…. all the best vsetkym !!!!! a srdecna vdaka za vytvorenie tejto website Dana Reply Joys says: July 19, 2011 at 4:53 pm Milá Dana, ďakujem za Tvoju reakciu. Z mojej a aj z manželovej rodiny niekoľko ľudí sa vysťahovalo do USA alebo emigrovali do Kanady. Zaujímam sa o život týchto ľudí a dojíma ma, aký vrelý vzťah si mnohí zachovali k starej vlasti, ako si uchovávajú spomienku na jedlo. Naše slovenské /české, moravské/ jedlá sú jednoduché, ale podľa reakcií ľudí usudzujem, že sú výnimočné. Priznám sa, že niekedy je to až úsmevné. Posielam veľa pozdravov zo Slovenska. Nech nás trápi len to, čo budeme zajtra variť. Reply

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Joys says: July 19, 2011 at 12:23 pm Pre Danu granatiersky pochod. http://www.mimibazar.sk/recept.php?id=5471 Reply Joys says: July 19, 2011 at 12:46 pm Pridávam falošný guláš,dobrý je s nakrájanými párkami. http://www.mimibazar.sk/recepty.php?user= Reply

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Joys says: July 19, 2011 at 12:55 pm Milá Dana, samozrejme máš vo všetkom pravdu. Slováci sa vedeli skromne stravovať. Využívali to, čo si dopestovali v záhradke alebo dochovali domáce zvieratá. Možno aj preto je dnes Slovensko málo zadĺžené. Až dnes sa dozvedáme, že bohaté štáty, ktoré Slováci obdivovali, sú na pokraji bankrotu. Všetko má dve stránky. Želám všetko dobré a v zdraví to uži. Reply Joys says: July 20, 2011 at 2:25 am Pamatáte sa na tradičné slovenské jedlo francúzske zemiaky? Dám Vám dva tipy a Vy si ich urobte tak, ako Vám najlepšie chutia. Robia ich zo surových ale aj z varených zemiakov v šupke. Na ich prípravu je niekoľko receptov, všetky sú chutné. Prajem Vám dobrú chuť. http://www.info421.sk/volny-cas/recepty/slovensky-eintopf-francuzske-zemiaky-fotorecept/ http://varecha.pravda.sk/recepty/francuzske-zemiaky/2736-recept.html Reply

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Joys says: July 20, 2011 at 2:41 am Tento spôsob úpravy zemiakov nepoznám, ale je to podobné ako francúzske zemiaky. http://varecha.pravda.sk/videorecepty/starosvetske-zemiaky/4084-recept.html Reply

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Joys says: July 20, 2011 at 4:24 am Polievky starej mamy. http://baranek.blog.sme.sk/c/224018/Varime-s-Medvedom-Polievky-III-Kysle-polievky.html Reply

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Joys says: July 20, 2011 at 5:00 am Dnes idem variť šošovicový prívarok. Dám variť asi O,3O kg šošovice v primeranom množstve vody /2 litre/, osolím, pridám bobkový list. Keď je šošovica makká, na oleji si usmažím cibuľu a na nej usmažím zápražku z 3-4 kopcovatých lyžíc hladkej múky. Zalejem mliekom, pracujem rýchlo, aby mi zápražka nezhustla, vylejem do šošovice a drôtenou metličkou miešam. Ak je prívarok hustý, pridám mlieko, dochutím octom. Podávam s vajíčkom alebo s údeninou a chlieb. Spolu so šošovicou môžeme dať variť údené maso, potom je to vyšší level. Dobrú chuť. http://zuzkinerecepty.wordpress.com/2008/02/23/sosovicovy-privarok/ Reply

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stephanie says: September 6, 2011 at 8:57 pm Has anyone heard of a dish called zapre zena kapusta and know how to make it? I am not sure of the spelling. My mother in law used to make it and she recently passed away. She never taught us and my husband loved it. I would like to try making it for him. From what I remember it was a cabbage dish with a red sauce. Reply miro says: September 7, 2011 at 10:00 am I don’t know if this is close enough. It’s called “zapekana kapusta”. This is a full meal, “zaprazena” means usually to Sauté and stew and its usually used for a side cabbage dish. Ingredients: 1 head of white cabbage, 1 onion, 150 g smoked meat, 2 green bell peppers, 200 ml sour cream, 250 ml tomato paste, 3 eggs, salt, caraway seeds, oil. Chop the onion, slice cabbage into strips, slice smoke meat into small cubes. Sauté onion, add meat, cabbage, caraway seeds, Add a bit of water and salt, and stew it until soft. Drain liquid (if any left), transfer it to a baking dish, add sliced peppers. Mix eggs, sour cream and tomato paste nd pour it over the cabbage in a baking dish. Bake it for some 20- 30 minutes, serve with bread or potatoes. hope it helps, somehow – miro Reply Helena says: June 24, 2013 at 9:42 pm Recept: ZAPRAZENA paradajková polievka s kapustou Potrebujeme: 500 g hlávkovej kapusty, 1,5 l vody, soľ, mleté čierne korenie, 100 g paradajkového pretlaku, celé čierne korenie, 2 bobkové listy, 40 g masti, 1 cibuľa, 40 g hladkej múky, cukor Ako na to: Do vriacej osolenej vody dáme variť na rezance pokrájanú kapustu, ktorú sme predtým zbavili vrchných listov a vykrojili hlúb. Pridáme niekoľko zrniečok celého čierneho korenia, bobkový list a paradajkový pretlak. Na tuku opražíme nadrobno pokrájanú cibuľu, pridáme hladkú múku, opražíme, zalejeme vodou, vlejeme do polievky, dobre povaríme a podľa chuti prisladíme. Reply

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miro says: September 8, 2011 at 12:26 pm After answering Stephanie’s question I realized that it may be a good idea to describe some terms used in Slovak cooking so person living in English speaking world can better understand what it means. These are a few frequently used terms in Slovak cooking and what they usually means, I say usually as a local dialect and family used terms may be a bit different. Zapravene – mix with other ingredients and cook, be it stew, bake, etc. Zapravene eggs means mix it with other stuff. Zaprazene – sauté ingredients (usually onion and garlic) but also greens like cabbage etc. and then let it stew until soft. Zapecene – usually means to put a layers of some stuff and let it bake (equivalent of casserole in the US) francuzke zemiaky (french potato casserole) is an example Dusene – stewed means you let the ingredients stew in it’s own juices and usually adding some water, or vine. It’s used for many vegetables and meats. Pecene – baked, usually referred to meat, you put a meat into oven and bake it at appropriate temperature. Osmazene – usually means searing, put a meat on a frying pan with minimum oil and sear it on all sides, after that you ususally use some other methods to finish it, like baking or stewing. Vyprazane – means frying the meat or cheese stake or seafood. You usually use a flour, eggs, bread crumbs, to cover the steak and then fry it, aka Wiener schnitzel., aka Viedensky rezen. Uvarene – Boiled – I think there is no need to talk about boiling, I think everybody knows boiled potatoes. Just to be sure, there is difference between boiled and stewed, the difference is in purity … you boil potato, or meat as a single item, you stew meat stew with lot of ingredients. Parene – steamed, you use it for some “buchty” or for some vegetable like steamed broccoli or meat/sea food, like steamed crabs. Reply miro says: September 9, 2011 at 9:04 am As Loretta Ekoniak said, zaprazana means making a raux and using it as a base for something else. She is correct and thus I change above to zaprazene – using a raux (zaprazku) in preparing the food. It’s usually used in soups, side stewed vegetable side dishes (zeleninove pridavky) and stews to make meal more rebust. There is another term I ran across “prekladane” it’s kind of selfexplanatory, meaning layered, e.g., use a layer of sliced potatoes, layer of eggs, another layer os sliced sausage, etc. You usually bake it like a cassarole. Reply

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Loretta Ekoniak says: September 8, 2011 at 12:44 pm Zapražena in eastern Slovak dialects is not a preparation technique but a gravy base. It is the equivalent of the French roux. It is made by frying flour in some type of grease….whether butter, lard or bacon grease…to various shades of brown depending on the recipe…then liquid is added…soup stock, etc, then just about anything…cabbage, sauerkrout, noodles, etc. So you end up with a base for soup, stew, vegetables, etc. zapražená polievka, mačanka, etc. Reply miro says: September 8, 2011 at 1:20 pm Yes, zaprazena means making a roux and then using it as a base for something else, But it is a technique, isn’t it? Here lies a problem, translating from slovak to english recipes is not easy as we all may interpret it differently. Reply

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Mari says: September 9, 2011 at 11:24 am I have always thought that our (Slovak) food is simple and plain. Now I’ve been away from Slovakia for a couple of years, and realized how wrong I was. It kinda never came to me before that people really cannot buy an absolutely normal steamed dumpling in every Finnish store Now I crave the simplest Slovak meals. (btw, I have time to post a comment here because I’m waiting for my dumpling dough to raise :)) I really love leco, paprika potatoes and granadir too. And milk soups…like bean or peas-potato milk soup of my grandma…(both my parents are from little villages near Nitra). And to add my 5 cents to memories of others: I am just in my 30’s so I was luckily spared the shortages. But I still remember queues in Zelovoc, or way too early visits of dairy on some special days, because I loved those yoghurts which were sold in glass bottles only on those special days. I still remember the taste of the strawberry one…if only there was one nowadays which is coming near to that taste… And yes, my parents also had to befriend the lady working in Zelovoc, if we wanted to have at least 4 bananas for Christmas And one last thing I wanted to share: after seeing the title of this thread, I kinda started to think WHAT exactly is Slovak traditional cooking, or food. I am a 100% Slovak, with all of my family living in Slovakia and I’m planning to return back soon too (so I am the last one to offend my homeland :)), I just find it kind of funny that meals that I remember as the most frequent have their origin in some other country, be it Hungarian Goulash, Vienna Schnitzel or maybe even French potatoes (which are French probably just by the name anyway^^) or the dumpling. But somehow, I still consider these meals “Slovak”. I think as soon as something tastes good, and we’ve got all the ingredients, Slovaks see no reason why they shouldn’t include it into their menu, making something about 100 varieties of the original. On the forums, I sometimes come across very angry people who call us thieves. But to sum it up…I think what matters most is the food itself. What do I care that onigiri (rice balls wrapped in seaweed) comes from Japan, if I love them? Now all of my Slovak family knows that “onigiri” is one of my personal traditions, and I am Slovak…hopefully I won’t meet any angry Japanese people in my kitchen to yell at me because of that have to run now, my dumpling dough is ready! Reply

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Joys says: September 9, 2011 at 3:23 pm Onedlho začne hubová sezóna. Ponúkam Vám recept na hubník. http://varecha.pravda.sk/recepty/hubovnik-aj-pre-tych-co-nemaju-huby-z-lesa/9279-recept.html Reply

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stephanie says: September 12, 2011 at 11:44 pm Thanks to everyone for your help. I think I am getting closer. I definitely think she used the term zaprazena as you described as a roux because I recall tasting the browned flour in it now that you mention it and my guess is she used lard or bacon grease. There was no meat in the dish, it was more of a side cabbage dish. I will try making the roux and then add tomato soup (she did that with a lot of her recipes like cabbage rolls and stuffed peppers) and then saute the cabbage in that and add some caraway seeds and see how close I get. I know she didnt use garlic because she hated it but she may have added some onion. Thanks again. Reply Melania says: September 13, 2011 at 9:34 am Stephanie, this is recipe I used. 1 small head cabbage salt 2 cups water 1 Tbs oil 1 tbs chopped onion 1 Tbs flour 1 can of tomato sauce 15.oz. 1 tbs sugar-optional garlic optional Chopped onion, add water, salt and cook until cabbage is soft. In small pan saute onion in oil, add flour, make sure you don’t burn flour add 1 can tomato sauce, rinse can with a water, combine everything with cabbage, now you can add chopped garlic and sugar optional. Cook for another 5 min. and serve as side dish or with boile potatoes. Reply Joys says: September 13, 2011 at 11:00 am Receptov na rajčinovú kapustu je veľa. Našla som pre Vás recept na rajčinovú kapustu presne takú, akú varí moja mama. Používame čerstvé rajčiny alebo domácu rajčinovú šťavu a varíme v nej masové kosti. Cesnak nedávame. http://varecha.pravda.sk/recepty/kapustovy-privarok-s-paradajkami/4782-recept.html Reply Joys says: September 14, 2011 at 10:48 am Slovak cuisine http://www.youtube.com/watch?v=uqh0zgx-j4Q&feature=related Reply

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Joys says: September 15, 2011 at 4:01 am Veľmi obľúbené jedlo na Slovensku je “sviečková na smotane”. Pôvodom je možno toto jedlo české, ale má tradíciu aj na Slovensku, tak pôvod nikto neskúma. http://www.akosatorobi.sk/video/2264/svieckova-na-smotane-recept-na-svieckovu-na-smotane-s-brusnicami Reply

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Joys says: September 15, 2011 at 4:10 am Dnes je sviatok Sedembolestnej Panny Márie. Na Slovensku máme štátny sviatok. Upečme si kávovo- karamelový zákusok. http://www.akosatorobi.sk/video/2440/kavovo-karamelove-rezy-recept-na-kavovo-karamelovy-zakusok Reply

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Beth says: September 15, 2011 at 12:08 pm I am a teacher in California and was looking for the traditional Slovak recipes I grew up with to share with my fellow teachers. My great-grandparents came from Slovakia and we still eat these same foods 4 generations later. I always thought the foods and recipes we made every year at Christmas and Easter were “Americanized” versions, but after reading everyone’s posts, I’m happy to see that they are authentic recipes. It makes me want to go to Slovakia…if I spoke the language! Reply Sherry says: September 16, 2011 at 9:14 am Beth – I went to Slovakia without the language and did just fine! Both my parents were from the same small village in Eastern Slovakia. Both had passed but I asked one of their friends to translate a letter to my relatives there that I would be passing through and would like to meet them (we visited several countries in 2006). WELL they found a cousin in Bratislava who could speak some English and the emails began. In the village there was no English but we communicated. I understood common words. We gestured. We drew pictures. A neighbour knew English words on paper but had never spoken them – she took a few minutes to say a few words but we communicated. We stayed with them 3 days and I will cherish them forever. On the last night they found a young relative (the young are learning English – they call it the language of money) who could translate for us. We told stories and cried. We went from house to house for big meals (and shots). I saw my grandmother’s and uncle’s graves. It was the best thing I ever did. We stayed in the mountains and Kosice too. It is a beautiful country. The best thing I ever did. Reply miro says: September 16, 2011 at 11:02 am Beth, not speaking language should not hold you back visiting Slovakia. Anyway, if you ever traveled outside the US, I bet that you visited some countries that speak different language than English. Slovakia is changing and changing every year and even in remote country there is somebody speaking some English. Of course I never had a problem as the first 34 years of my life I lived and spoke Slovak language. Slovak and Czech people are friendly, trying to accommodate, especially when it is somebody with roots in the old country. There is one thing that no language barriers can change. If you are able to go and see graves of your family going back many years, if you can see that small vilage where your grandparents lived, and even see the house (if somebody else lives in a house, don’t be afraid to ask, can I come and see where my grandpa lived) you have that feeling “this is where I came from” it’s worth it more than food Reply Loretta Ekoniak says: January 27, 2012 at 10:45 am Miro, This past spring we took our family for the second time to Slovakia and visited all of our ancestral villages and many of our relatives..if you have a chance, don’t pass it up! There is nothing so thrilling as seeing where your roots are! And although I speak some Slovak, if you do not speak the language don’t let that deter you..the Slovak people are very welcoming and if there is anyone college age or younger, they will know enough English to help you! Reply Loretta Ekoniak says: January 27, 2012 at 10:52 am I guess this comment should really have been sent to Beth! I am agreeing with Miro! Reply Philka says: September 16, 2011 at 2:47 pm Beth, I want to got to Slovakia again, looking for a travel companion to go with, Do you know what region or village your ancestors came from? Philka Reply Beth says: September 16, 2011 at 4:48 pm Thank you everyone for your words of encouragement. I do want to go there someday. Someday being the operative word, as money is an issue right now. bucket list, but I may have to find a way to move it up a few spaces after reading all of your stories.

It’s been on my

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Joys says: September 16, 2011 at 8:26 am Mole cake http://www.akosatorobi.sk/video/2385/krtkova-torta-recept-na-krtkovu-tortu Reply

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Joys says: September 17, 2011 at 4:44 pm Dnes by sme si už s tradičnými jedlami v kuchyni nevystačili. Ponúkam Vám recepty na úpravu bravčového masa. Ospravedlňujem sa, že píšem len slovensky. http://www.marpes.info/marpes-info/marpes_info_2/recepty_maso-bravcove.html#mozTocId642254 Reply

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miro says: September 17, 2011 at 5:57 pm Joys, no need to appologize for writing in Slovak, however, most folks have a problem to find slovak recipes in English, as they don’t speak Slovak language, that was the main reason Lubos started this site, to let folks know about slovak cuisine. Please, don’t take it wrong, your contribution and insight to slovak cooking is appreciated by me and I think by many other folks – miro Reply

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Joys says: September 17, 2011 at 6:27 pm Ďakujem Mirko. Ja som sa na strednej škole učila nemčinu. Preklad do angličtiny cez Google prekladač je kostrbatý a preto radšej píšem po slovensky. Snáď to ocenia aspoň ľudia, ktorí slovenčine rozumejú. Prajem dobrú noc. Reply

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Jillr says: October 2, 2011 at 8:02 pm Thanks for your interesting site. My grandfather was a full Slovak. Unfor. we have become completely “Americanized” and no one speaks the language anymore. His family came from a small town near the border of Ukraine(near the Carpethian Mountains) They were very poor and worked land that belonged to an wealthy person. There was not much opportunity then (1905-1910) so they left for the US. I know they were Orthodox as they helped found an orthodox church in Akron. From what I read here, I am guessing that Orthodox was not as common among Slovaks as the Catholic Church. Can anyone explain why? Thank you so much. Reply Joyce says: October 3, 2011 at 12:31 pm http://www.pravoverni.sk/ To, že pravoslávna cirkev je rozšírená najma na Východnom Slovensku je kvôli geografickej polohe Východného Slovenska. Obyvatelia Východného Slovenska sú prevažne Rusíni a títo inklinujú k ruskému pravosláviu. Reply Philka says: October 10, 2011 at 1:49 pm Hello Jillr, Are you sure the church in Akron is Orthodox? or perhaps Byzantine, the Easter Rite of Catholocism…. what is the name of the church? I will try to help, Philka Reply

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Joyce says: October 4, 2011 at 11:50 am Oškvarkové pagáčky http://varecha.pravda.sk/recepty/mamine-oskvarkove-pagace-fotorecept/20653-recept.html Reply

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Joyce says: October 5, 2011 at 12:42 pm Keďže je tu veľa Rusínov z Východného Slovenska, ponúkam Vám ruskú kuchyňu. http://www.podnikatelstvo.sk/site/index.php/relax/50-narodne-recepty/72-ruske-recepty.html Reply

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Joyce says: October 6, 2011 at 1:15 pm Fotopostup na šúľance s makom. http://varecha.pravda.sk/recepty/sulance-s-makom-fotopostup/12836-recept.html Reply

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Horal says: October 10, 2011 at 1:15 pm i would like to prepare bryndzove oplatky , but i don,t know how any one can help please? Reply

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Joyce says: October 11, 2011 at 10:45 am Tekvicová krémová polievka. Pumpkin soup http://www.akosatorobi.sk/video/910/tekvicova-kremova-polievka-recept-na-tekvicovu-kremovu-polievku-s-cibulkou Reply

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Joyce says: October 11, 2011 at 1:25 pm Ešte raz tekvica, teraz ako tekvicový prívarok. Pumpkin sauce. http://varecha.pravda.sk/recepty/tekvicovy-privarok-fotorecept/17085-recept.html Reply

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Joyce says: October 11, 2011 at 1:33 pm Sedem zákonov o zmätku v kuchyni. Seven Laws of chaos in the kitchen. http://varecha.pravda.sk/zazitky/sedem-zakonov-o-zmatku-v-kuchyni/991-clanok.html Reply

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Yvette says: October 20, 2011 at 6:58 pm I am trying to find a recipe that is a stuffing. My husband thought his grandmother called it nadifika-not sure of the spelling. He remembers her drying out bread for bread crumbs for two days. Reply

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Joyce says: October 21, 2011 at 9:18 am Yvette, plnky / po česky nádivky/ sú rôzne. Napíšte prosím, do čoho nádivka ide. Môže to byť kura, bravčové maso a podobne. Reply

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Barbara says: October 21, 2011 at 7:40 pm I just picked up my maternal grandmother’s cookbook- “Anniversary Slovak-American Cook Book” Edited by the First Catholic Slovak Ladies Union, estb, 1892. It was published in commeration of the 60th anniversary of their founding (1952). I was hoping to find her recipe for Sauerkraut zaprazena. No luck. (Lots of recipes for Kolacy, Pagach, Pagach, Holubky, etc. As well as 1950’s gelatin salads and household hints. Thanks to your site, I think I can recreate the receipe I so fondly remember. Reply Joyce says: October 22, 2011 at 4:01 am Dobrý deň Barbara, na webovej stránke Prešovského kraja nájdete recepty na tradičné východoslovenské jedlá. Dobrú chuť! http://www.po-kraj.sk/sk/kraj-ponuka/ankety/tradicna-chut/recepty/kapusta-na-rozne-sposoby/zaprazena-kysla-kapusta.html Tu je zoznam receptov tradičných jedál Prešovského kraja. http://www.po-kraj.sk/sk/kraj-ponuka/ankety/tradicna-chut/recepty/ Reply

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Joyce says: October 22, 2011 at 8:02 am Automatizované konverzné tabuľky. !! Pri každom vkladaní hodnoty používaj desatinnú bodku !! !! Nie čiarku !! Automated conversion table. ! For each loading values use a decimal point! ! Not a comma! http://www.marpes.info/marpes-info/tabulky.html#objem Reply

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miro says: October 28, 2011 at 6:17 pm Oh my god, I just came back from my trip to Slovakia. What can I say, a Slovak hospitality killed me. I came back 15 lb heavier … it was always eat this and that, you must be hungry (two hours after having a big breakfast) My sis saying after I had a dinner, oh come on, you’ve got to eat the rest of it and the rest of it was ANOTHER full plate. God help me, I am trying not to eat at all, this friendly Slovak cuisine nearly killed me though I like4d every bit of it Reply

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miro says: October 30, 2011 at 7:22 pm it was good, good food good servive, no wonder I gaind more pounds. It’s me with my sister and family http://i1183.photobucket.com/albums/x479/slavmiro/Slovakia/IMG_0110.jpg Reply miro says: October 30, 2011 at 7:27 pm darn, I can’t get anything right it was about “Husacie Hody” Geese feast in Slovack Grob near Bratislava. If you are around in a fall, don’t miss it, traditional food and hospitality, best vine selection, etc. Reply

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Dana says: November 21, 2011 at 10:25 am I know what you talking about Miro Slovensky Grob).

I was visiting Slovakia in September and came there just in time to celebrate Vinobranie (Pezinok) and husacie hody (my mom’s from

Great memories….. visited after 7 years. (did I mention my love for lovakian bread, smoked ‘klobasky’ and grapes fromm our garden got got me extra few pound? it was worthy though) Reply Dana says: November 21, 2011 at 10:26 am I meant Slovakian bread not (not lovakian,

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iwojimafan says: January 26, 2012 at 10:43 pm As a Slovak, I take offense that Pirohy was spelled Pierogi which is the Polish way and not the Slovak way ( Pirohy ) Reply lubos says: January 26, 2012 at 10:56 pm It’s actually how they are spelled in English, since there is not official English word for them. This is the most popular (only?) brand available in grocery stores: http://www.pierogies.com/retail/ Reply

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Loretta Ekoniak says: January 27, 2012 at 8:13 am still no excuse Lubos though I understand where you are coming from! In Cleveland, Youngstown Pittsburgh you see pirohy more often than pierogi and you see it several other ways too, but when we see pierogie we know that they are going with the Polish spelling. If you read about Mrs. T’s you will see that Mrs. Twarzik was Polish so of course that is how her son would spell it. It does not mean we need to misspell it on a site about SLOVAK cooking. Reply

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Dana says: January 27, 2012 at 10:38 am http://en.wikipedia.org/wiki/Pierogi well, yes, this site is about Slovak cooking – not about Slovak spelling unless…. it is about spelling and then I better not post here anymore cause I am a bad speller in all languages and I don’t even care what’s the origin of a certain dish that we Slovaks adopted as ours and love to cook, eat and promote … Happy Cooking and Eating to all of us! Reply

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Loretta Ekoniak says: January 27, 2012 at 10:54 am If we had to worry about correct spelling, most of our names have been changed since our families came to make pronunciation simpler. The important thing is to treasure our Slovak heritage and that includes all of its delicious foods! Thank you Lubos for helping share the pride! Reply lubos says: January 27, 2012 at 11:01 am Hi folks, I still stand by my original comment. Pierogi is what these things are called in English. There is no denying that there are many more Poles than Slovaks in the US and hence that’s why the Polish spelling (plus pierogi are much more common in Poland than in Slovakia, at least based on my personal travel experiences). I am sure that if you look at other cuisines you will find similar examples of dishes that are popular in multiple countries, but for some reason the name in one particular language stuck… Reply

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Sherry says: January 27, 2012 at 12:29 pm I agree Lubos – and thank you for this web site! I made pirohy for the first time over the Christmas holidays (which I called pierogis for all joining us and then made them say pirohy properly aloud several times before they got to eat them!) My son-in-law is Polish and loves traditional food. My dough was a bit stiff and not thin enough but no one complained. It was hardest to keep the water boiling hard on my glass cooktop! Mom filled them with both lekvar and sauerkraut and we added a third with leftover potatoes and cheese. We tossed them with browned butter. Ah, good Slovak memories. I ended my meal with a lekvar one, just like when I was little. Reply

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Dana says: January 27, 2012 at 1:22 pm “I ended my meal with a lekvar one, just like when I was little.” – reminds me one of my childhood memories – parene buchty with jam and mix of poppy seeds, sugare and melter butter on the top of them Reply

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marjorie says: February 28, 2012 at 5:47 am Hello Lubos, Thank you for this website. I am very glad I found it. I’m French, leaving in the Uk and engaged to a SLovak who of course miss his food. This site is a great help, I’m going to cook slovak food much more. I love all of it but my favorite is the steam bread with duck and red cabbage, I’m crazy about that everytime we go visit his family. And of course all the goulash, potatoe salad, paprika chicken… YAMI: ) Take care Reply

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Holly says: April 15, 2012 at 6:13 pm Hi, Macanka is made by me still at Christmas time or the fall when weather gets colder. I learned to make it from my grandmother. Her mother was actually a chef here in CT. I make Macanka as a tomato gravy with lots of garlic and fried cubes of pork. If done correctly it should take all day to cook. It is served with cubes of dense white bread. She also taught me to make stuffed Cabbage (she called them Hulumkys or something similar)which I have actually modified for the microwave. My grandmother loved them from the micro until she found out how I cooked them. Then she swore they were “terrible” as micro cooking to her was sacrilege. (ROFLOL!) Reply

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lucy says: April 25, 2012 at 10:18 pm what the HELL is ROFLOL! Reply

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Bob says: May 12, 2012 at 9:58 am Lucy, ROFLOL = Rolling On the Floor Laughing Out Loud I am glad I found this web site. My wife’s great grandparents were from Snina and she has some memories of the food. I am looking with interest as there is a slim chance I could go to Bratislava to train staff. Reply

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Denise Stepanik says: May 13, 2012 at 4:33 pm My baba from western Slovakia pronounced a food I loved “peed – oh – hee” — my husband swears this is pierogi–it was so many years ago, I can’t remember if this was a pierogi/pirohy or something else altogether…must really start connecting more with my roots—love this site!! Reply

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Philka says: May 13, 2012 at 8:31 pm Hello Denise, Where are u located? I am in North Indiana , not far from Chicago and we love Pirohy. My Mother made it every Friday for all 6 of her children. Oh Do connect and study all about your Slovak roots, what a beautiful culture, and people, write soon, Philka Reply

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Loretta Ekoniak says: May 14, 2012 at 6:41 am Hi Denise! yes, when the “r” is rolled heavily it can sound like a “d” so pi-ro-hy can sound like pee-doh-hee just like I always thought stara baba (old lady) was “stada” baba when I was growing up! Reply Denise Stepanik says: May 19, 2012 at 9:27 pm Wow, Loretta, that makes so much sense! Thanks for clearing that up. My baba had a very thick accent; I suspect she was pronouncing it correctly, and the rest of us “Americanized” people are mispronouncing it. Reply

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Philka says: May 19, 2012 at 9:40 pm Hi Denise, I am in northen Indiana. My Stata Baba…. Stata means old baba means Grandmother. So my old grandmother who immigrated to America way back in 1899…. taught her only American born baby, My Mother how to make Pirohy. Delicious delicate dough and fillings, the key to Slovak Pirohy is: …. top it off with delicately browned butter. The Poles or polish styele do not have this culinary style as do us Slovaks! S’ Bohom Philka Reply Loretta Ekoniak says: May 22, 2012 at 9:00 am It is such fun to see how we “anglicize” our Slovak words! I grew up thinking stara baba was “stada baba” Philka thought it was “stata baba” , Denise heard pirohy as “pee do hee”… but isn’t it wonderful that we have these wonderful memories of how our babas and their wonderful fods too! Reply

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valium online says: May 22, 2012 at 3:08 am I have not checked in here for some time since I thought it was getting boring, but the last several posts are good quality so I guess I’ll add you back to my everyday bloglist. You deserve it my friend Reply

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jackie says: July 24, 2012 at 11:52 am My favorite dish my grandma would make is red cabbage and klednicky. Its a cabbage sauce(NOT RED CABBAGE) just good ol cabbage in a tomato based sauce that has onion salt pepper sugar and vinegar. The klednicky are dumplings made from torn bread ,bacon,bacon grease, eggs salt and pepper, boiled then fried in butter. Top the dumplings with the red cabbage. I could live on this i love it so much. I make it once or twice a year. Not one of the most healthy meals but oh so oh so gooooood! Love the website its so good seeing other slavs who love our food as much as i do:)) Reply Josephine says: July 24, 2012 at 4:12 pm Hello Jackie, I’m embarrassed of cabbage in tomato sauce. I do not know about this meal. I think it is a tomato cabbage. She is on a different basis. Enjoy! Yes, knedličky. https://www.facebook.com/media/set/?set=a.249658701711131.74233.114447195232283 Reply jackie says: July 25, 2012 at 12:46 pm Hello josephine, Thanks for your reply!, i am thinking that maybe my grandmother adapted this recipe when she came to united states, possiblly out of necessity? Being we are in new jersey there is an abundance of tomatos. Its the only recipe i know of that has tomato in it. Also if i could ad, she would bake me a birthday cake every year ( Oooooh my favorite) Its a walnut cake. We would grind the walnuts in a hand grinder( the kind also used for grinding meat for sausage). I can still taste it today in my memories. Unfortunately she had a stroke and passed and i never could find the recipe. If any one knows of a walnut cake i would love to see the recipe. Ive never found one to compare. Actually im not sure but i dont think she used white flour and the frosting ad ground nuts as well, I remember the cake having several layers. Thank you:)))))))))) Reply Josephine says: July 25, 2012 at 1:37 pm Hello Jackie, what beautiful memories of grandmother’s kitchen! I found for you a simple recipe for walnut cake. Please use medium ground flour. Small info: PL means tablespoon, 1 dcl- 1 deciliter, 0,5 balíčka- half a pack. I wish you to be successful. http://varecha.pravda.sk/recepty/orechova-torta/8370-recept.html Reply jackie says: July 26, 2012 at 6:16 am Hello josephine, thank you so much for your reply. I will check out the recipe. Thanks so much for taking the time to send this for me. I will let you know how it goes. Take care and i wish you well! :)))))

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jackie says: July 24, 2012 at 12:31 pm I may not have spelled that correctly, i think it should be knedlicky? Reply

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josephine burns (Kubicsek) says: August 6, 2012 at 11:13 pm Have been seriously tracing my family roots for the past few years. My paternal grandparents arrived in the US in late 1800’s and 1901…ship manifest listing “Slovakian” from Dohl, Austria…anyone know where this might be? but back to the actual site conversation..I am so glad to have found this. My daughter loves to cook and I will be collecting these recipes to send to her…maybe she will be the one to reconnect our family to our “heritage” cooking!!!! Thank you so much for putting up this site!!! Reply Josephine says: August 7, 2012 at 3:38 am Hello Ms. Kubicsek, Kubiček surname is widespread in Slovakia and the Czech Republic. Indication Dohle, Austria is weak. Perhaps /Dolné Rakúsko/ Lower Austria? Have a nice summer day. J. Reply

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Janko says: September 25, 2012 at 6:20 am You haven’t lived till you’ve had strapacka. Not to mention kapustnik. I often think how much money money poor people in Amerika could save if they knew how to grow a pig and make food like this. Instead of spending money on fast food and frozen processed items. Reply

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marian says: October 5, 2012 at 2:37 pm I didn’t see here ,, Tripe soup,, and It’s very popular in Slovakia. Marian . Reply Josephine says: October 5, 2012 at 3:10 pm For Maroš: http://varecha.pravda.sk/recepty/drzkova-polievka/6678-recept.html Bon appetit! Reply marian says: October 5, 2012 at 10:55 pm Thanks, I m going to cook now.I ca+-n’t wait.lol Reply

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Ron Fischer says: October 23, 2012 at 2:58 pm Lubos – Please allow me to extend my warmest regards and greatest respect for what you are doing here. My own heritage is German-American, but I was introduced to the wonderful world of Slovak cuisine by my wife, whose grandmother emigrated from the village of Zakarovce (I believe this is in the Kosice region) to Montana in the United States shortly after World War 1 (around 1920). As you can guess, my wife has many fond food memories thanks to her grandmother, and over the years, she has shared these with memories and recipes with me, including her four favourite ones. These are her grandmother’s version of holubky (which she calls “pigs in an blanket”), her grandmother’s nut roll, her Easter cheese and of course halusky. If you don’t mind, I will tell you a little about them here. Her versions are slightly different than yours, but as you know, peasant cooking such as this is always subject to variations from town to town, or even from kitchen to kitchen. I suspect that there is a little bit of “Americanization” in her recipes, but my wife says that they are exactly as she remembers her grandmother making them. For holubky, she par-boils the cabbage and strips the leaves off, and mixes ground beef with rice, salt and pepper. she then adds finely-diced onions and garlic (sometimes she cooks the onions and garlic a little, and then lets them cool, before adding them to the meat) and mixes it all together. Then she puts small oval of meat mixture in the leaf and rolls it up and layers them between sauerkraut and canned diced or crushed tomatoes. Sometimes she puts them in a pot to boil and other times she puts them in a baking dish to bake – either way, they are delicious! True comfort food that immediately makes one think of visiting Grandma. For halusky, she peels, boils and mashes 6 potatoes, mixes in two eggs, salt and pepper, and then just enough flour (usually about 2 cups) to make a good dough – almost exactly the same as your zemiaková knedľa. Then she rolls the dough out on a floured board, cuts it into pieces maybe 1 inches by 2 inches, and drops them in the boiling water until they rise to the surface. Then she drains them when they are done. Meanwhile, in a Dutch oven, we’ve got bacon, diced onion, and sliced/chopped cabbage cooking – sometimes a little bit of garlic, too. She drops the finished halusky into the bacon, onion and cabbage and cooks everything together, and then sometimes adds cottage cheese right at the end (unfortunately, we have no access to brydnza!) and stirs it all together before serving. She also learned a nut roll that she calls kolace, but it looks a lot like your makovník a orechovník. As far as I can tell, everything is the same, except the name. Finally of course, she learned to make…. EASTER CHEESE! This of course goes with my wife’s favourite holiday, Easter, and is something we make every year. I have done some reading and I am not sure if the proper name for this cheese is “hrudka” or possibly “sirets” or “ciruk,” but it is of course very good and perfect for spring, when everything is new again. Another favourite Easter tradition is to serve ham, along with eggs that were boiled in the ham water. All of these are wonderful recipes that have become favourite traditions in our family, and so I am always looking for new Slovak recipes to try. When I see the pictures here with your grandmother and grandfather in their home, it reminds me very much of when we would visit my wife’s grandmother, and I know the happy and warm memories we have from those visits must be very similar to your own. I intend to try many of your recipes and post my efforts at my website, and will of course give full credit to your wonderful recipe collection, along with a link to your site. I may have many questions for you, and I hope you do not mind answering them. Finally, please allow me to intive you to visit my site any time, and if you wish please feel free to offer any comments or share memories, methods or recipes. I have posted teh four recipes that I mentioned above, with good details and step-by-step pictures for the halusky and holubky. In the coming months, I will post similar “pictorials” for the nut roll and Easter cheese. Once again, Thank you very much for sharing this rich heritage, and best wishes for continued correpsondence – Ron Fischer Chinook, Montana Reply Ron Fischer says: October 23, 2012 at 3:06 pm Please forgive me as I correct two errors I made: a) I see that is not your grandfather in a picture, but your grandmother’s friend, Paľo. My mistake! b) also, in my wife’s halusky method that I mentioned above, I guess she uses 3 or 4 cups of flour, instead of two. Thanks again, Lubos! Ron Reply Dawn says: March 25, 2013 at 10:44 am Ron, We make a walnut roll that we have always called kolache. I only learned this year from this website that it may in fact be orechovník. We have a recipe in my greatgrandmother’s handwriting calling it kolache. She was born in Slovakia. No idea why this is, but it seems many Slovak-Americans call it that. Mmmmm, now a want a piece! Reply

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Bernie says: November 17, 2012 at 2:24 pm I have enjoyed reading comments and getting information. It has brought back many memories of my childhood shared with my Bupka and mother. The afternoons spent cooking with them are some of my fondest memories. I have a question. My mom used to make a dish for our family and my children loved it but I have not made it in years. Can anyone help me with ingredients and proportions. I also forget the name. It was a noodle that was either grated or roughly chopped, then boiled. After she tossed these in ground walnuts and sugar. Any help would be appreciated Thanks Reply

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miro says: November 17, 2012 at 2:50 pm cant help you more than you’ve already said. You’ve got it all, it’s noodles with wallnuts and sugar. Just boil any noodles/pasta you like and after that mix it with walnuts, sugar, and some butter. Folks back home do it with many things, aka, ground poppy seeds (mak), farmers cheese and sugar, chestnuts (gastany) and sugar, etc. I just came back from a month long trip to Europe, the last week spent in Slovakia. It was good to see friends and family, however, I have to say that eating the “original” slovak ingredients (aka brynza in halusky, home made goat cheese, home brewed beer and slivovica) did me in Reply

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jackie says: November 17, 2012 at 5:53 pm Ohhh yes yes soooo figgen good…miro has it correct. I have to reminisce a bit. Yesterday was my bday and my bupka made me heavenly walnut cakes every year..complete with ground walnuts hand ground …oh how i miss it! Reply

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M Jazeel says: January 19, 2013 at 12:19 pm Haven’t heard of this Slovak Food in ages, and yeah your right, it was famous on our grandparents time.. Nice to find a helpful blog like this with much information.. can’t wait till i read every post Reply

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STEPHEN F KOTCH JR says: January 23, 2013 at 5:31 pm My Grandmother used to carve dime sized slippery dough into a large pot of boiling water, then after a few minutes, drain off the water, then added OLD CHEDDAR CHEESE, PERHAPS A 1/2 LB, WITH PERHAPS A CUP OF CREAM, & MIXED TOGETHER WITH A POTATO MASHER OR LARGE SPOON/LADEL, WHICH WE WOULD EAT AS A MAIN COURSE, AS IS, OR WITH A SIDE OF FRESH STRAWBERRY / RASPBERRY JAM…WHAT IS THE NAME OF THAT DISH FROM SLOVAKIA/HUNGARY? Reply

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STEPHEN F KOTCH JR says: January 23, 2013 at 5:46 pm Grandmother & Aunts & Mother used to also bake PAGACHE, HALUBKE(WITH GROUND ROUND,BACON BITS, FRIED ONIONS & RICE INSIDE LEAVES, topped with stewed tomatoes & sauce) Stuffed Cabbage Rolls with Rice Only is the Hungarian Recipe..Pedohe'(perogies), WALNUT ROLL, POPPYSEED ROLL, POPPYSEED BREAD, EASTER BREAD, STUFFED HARD BOILED EGGS,ICING SUGAR COOKIES WITH CHERRY TOPPING, CINNAMON ROLLS WITH CHERRIES INSIDE THE ROLLS TOPPED WITH WHITE GLAZING. AMBROSIA COLD.. Reply

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STEPHEN F KOTCH JR says: January 23, 2013 at 5:57 pm I truly miss her shortbread cookies with cherry45 slices on top, her special breaded chicken parts cooked in mushroom soup in a stove top electric skillet at low temps after having braised same. Her special ground round burgers stuffed with egg, chopped green onions, chopped bacon bits, bread crumbs, a touch of cream, moulded the size of a hockey tennis ball,then braised briefly on both sides, then slowly cooked in either mushroom soup & chicken broth for 1 hour in a deep stove top pan Reply

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Linda says: January 30, 2013 at 5:03 pm HELP! I need a recipe for Slovak “djrobi”…not sure of the spelling. It is a wonderful homemade type of sausage. Reply lubos says: February 7, 2013 at 11:24 am Sorry Linda, this doesn’t ring any bells. Do you remember the ingredients or have a picture? Reply miro says: February 7, 2013 at 12:34 pm Linda, it does not ring a bell in “Slovak cooking” however I suspect that it’s a polish origin as I speak some of that language. I did a search and am not sure this is it, but look at it. “Drobiowe” means small, and it would be easy turn it into “drobie” sound in a slang. Maybe it’s it? Not a full recipe but it lists all the stuff what goes in it. Don’t get fulled by “chicken” as it’s not a chicken but pork. Chicken is used to describe “small, thin, etc.” http://www.polana.com/meats/smoked-sausages/chicken-kabanosy-sausage.aspx Reply

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mydreamgarden says: February 18, 2013 at 12:34 pm Most of my family absolutely LOVES Cirak–Easter Cheese, as we call it. A childhood friend of mine always asks for it. I make it once a year, if that, and put nutmeg, vanilla and sugar in it. I like brown sugar for lots of things, but it will change the color to a brownish shade. People either love Cirak or are turned off by the thought of it being “sweet” scrambled eggs, to which I think that they are missing something delicious. Yummy! My paternal grandmother and grandfather came from Slovakia. Grandma made this recipe. My mother, not Slovak, actually made Easter Cheese, kolacky–can you tell we have a “sweet tooth?”, and the halupke from grandma’s cookbook after she passed away. Nice traditions. Reply

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Michelle says: March 15, 2013 at 11:08 pm Ahoy! So glad I found this website. My mother’s family comes from Parchovany (near Trebisov) and settled in PA. I grew up making pirohi in the church basement with all the little old church ladies, and eating polichinky with homemade strawberry jam. My grandparents made it a point to make traditional Slovak food during Christmas (bobolki, oplatki, bitter mushroom soup) and Easter (hrudka, pascha bread) . My grandmother also used to make a creamy but sour soup with green beans. The name of it escapes me, does anyone know what it’s called? Thanks! Reply Josephine says: March 16, 2013 at 8:12 am Lúsková mliečna polievka- green beans milk soup http://www.youtube.com/watch?v=59oOnel6UhA Reply miro says: March 16, 2013 at 10:58 am Michelle, a recipe for one version for thi soup is right here in this blog. It uses a sour cream instead of milk but it’s based on your preference. I use a sour cream http://www.slovakcooking.com/2010/recipes/green-bean-soup/ Reply GS says: April 14, 2014 at 5:56 pm Michelle, I am eating and cooking all of these wonderful food because of a terrific Mother-In-Law, who took the time to teach me and support me in all the mistakes I made. My children, their children and now my great-granddaughter share in this wealth because I felt so much love in this family. My MIL was from Krakow Poland and never got to return as an adult, After my husband passed away it was one of my first trips. Wonderful people, John Paul II actually gave me communion when I broke my ankle taking teens to see him and he saw me in the wheel chair, I greeted him in polish and he said Polsky, I said no my husband, he came and gave me communion. That is what these people are made of. When I read the stuggle through their history I understand how my MIL was able to bring up 6 children by herself after her husband died at a very young age. God love you all and a Very Happy 2014 Easter…..GS Reply Josephine says: April 14, 2014 at 6:55 pm Oh, how touching… http://tastingpoland.com/food/list_of_polish_food.html Reply Peter says: April 11, 2015 at 7:43 am Sladkokysla fazulova polievka Reply

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Amy says: March 26, 2013 at 12:21 am Pagach! No question!

Reply 108. 10 Interesting facts about Slovakia and the Slovak language : Odysen Blog says: June 6, 2013 at 1:00 pm […] Cuisine in Slovakia includes dishes based on pork, poultry or wild game such as boar and venison, along with various potato and cabbage […] Reply 109.

William J. Miklos says: October 5, 2013 at 2:45 am My parents arrived in Philadelphia, Pennsylvania in 1912 and settled in Pittsburgh. They spoke only Slovak and we lived daily eating the foods mentioned here. I’ve no idea where he was raised except he called it “cryju” (sp?). For reasons of his own, he never spoke to us about his boyhood. Slovak is my nationality, but I lost all that I love about it along with the customs of the country. Is there a way to turn back the clock? Reply Josephine says: February 3, 2014 at 5:44 am Oh, how nostalgic … “cryju” must read “kraju, do kraju”, “region, to regions… where you are going-into regions” … “Kraj” means the region, county, country. This is nothing concrete. Reply

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Judi says: March 11, 2014 at 4:57 pm I remember my mom, grandma and aunt making jaternice every spring. How I miss them. Reply

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nauka słowek says: March 21, 2014 at 6:15 pm Thanks for sharing your thoughts about slovak food. Regards Reply

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Joan says: March 31, 2014 at 11:51 pm It’s awesome in favor of me to have a site, which is good in favor of my experience. thanks admin Reply

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Johne658 says: May 5, 2014 at 7:54 pm Thanks for any other informative web site. Where else may just I get that kind of information written in such an ideal way? I have a mission that I am just now operating on, and I have been on the look out for such information. effaeedggdkk Reply

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Vlad fon Kassau says: June 8, 2014 at 3:04 am B-R-Y-N-D-Z-O-V-E H-A-L-U-S-K-Y best meal ever Reply

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Donna says: November 27, 2014 at 3:00 pm I have a recipe given to me by my Father in law who passed away many years ago. It is Machanka but sounds very different from other recipes I’ve seen online. He was from outside of Bratislava. Recipes calls for lard, flour, sausage water (from boiling fresh polish sausage), allspice, salt, vinegar and sour cream. It is served with the cooked sausage and potatoes as a thick gravy/paste. Reply

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Patrik says: May 19, 2015 at 2:01 pm Mačanka. I love Mačanka . i will photo recipe soon… . Reply

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Brian J says: May 24, 2015 at 2:27 pm What a great resource!! I came across this when looking up Pagach recipes and found so much more here. My maternal grandmother was Italian and my grandfather was Slovak, so it was the best of both food worlds, but often confusing for me as to the origin of a particular dish until I was older and cared enough to ask. My wife and I both have gluten and dairy sensitivities, so I’m about to attempt making Pagach with alternative ingredients (cashew cheese and GF dough mix) because I cannot live without the Pagach my grandmother used to make for me weekly. She passed 2 years ago and my grandfather passed last month, so it’s brought me back to some fond memories that I hope to recreate with some healthier alternatives (knowing that it’ll NEVER be the same as her’s). It’s been far too long without this once-staple in my upbringing. Thanks for posting all of these wonderful recipes, I plan to dive into more as time permits. Reply Katka says: November 10, 2015 at 1:51 pm Hi, sorry it is in Slovak, but this is the best recipe I know (oskvarky=skvarky=scratchings) Reply

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Lucia says: December 2, 2015 at 5:37 pm At home we got goulash it’s so delisiouse but my favourite is haluskie and yes I don’t know how to write in slovakian but I can read in it but still Haluskie is GOOOOOOOOOOOD!!! Reply

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Jon Smith says: June 19, 2016 at 3:27 am This is a great resource for cooking great tasty meals http://zloadr.com/profile.php?bid=37 Reply

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Maria Zubak says: January 20, 2017 at 6:16 pm My Grandmother used to make bobalky I haven’t had it in over 40 years My dad’s family is Slovak I know a little of the language I’m interested in learning about family history and genealogy and learning the language and Slovak cooking Any stories would help Reply

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Maria Zubak says: January 20, 2017 at 6:18 pm My grandma used to make bobalky I haven’t had it in over 40 years My dad’s family is Slovak I know a little of the language I am interested in learning about my family history and genealogy and learning the language and recipes ANy info would help Reply

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Gerald says: February 8, 2017 at 2:27 pm Hi, My Grandparents were Slovak and changed their last names when they came to the US many years ago. Most of the family have recipes for most of the dishes we had as children, one that were missing is a pie done on a cookie sheet. Instead of what may be the ingredients for today’s pizza. It was dough on the cookie sheet, topped with cabbage, onions and maybe sauerkraut, It was called pagauch, don’t know if that’s correct or not. It also was done another way topped with a cheese mixed and dill. Do you or anyone have any ideas? Thank you. Jerry Reply

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Kathy says: February 27, 2017 at 9:56 am looking for potatoe receipe called Bubba Reply

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Kathy says: February 27, 2017 at 9:57 am also rec. for Schneetzla Reply

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MIan says: March 1, 2018 at 6:36 pm Hi, is anybody here interested in online job? It is simple survey filling. Even 10$ per survey (10 minutes duration). If you are interested, send me e-mail to hans.orloski[@]gmail.com Reply

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