Traditional Slovak Meals and How to Make Them

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While you are visiting Slovakia, exploring popular cultural attractions and visiting the famous historical sites, you should definitely try out some of the authentic Slovak cuisines. Unlike Chinese or Italian cuisines, Slovak cuisine may not be so popular or easily accessible around the world. So if you want to taste the real flavours of Slovakia, this is the ideal time you do it. Most of the preparations are inspired by Hungarian, Czech and Austrian cuisines. While in the five star, posh restaurants, you will get to taste some of the fine dishes and delicacies, in the street side stalls, you will find the delicious snacks and fast foods.

Slovak food items are wholesome and hearty. The flavours are evident of Slovakia’s strong rural roots. Meat, especially pork, is the most common ingredient that is present in most of the items. Other than that, commonly used items include dumplings, potatoes, cheese and thick sauces. In vegetables, Slovaks love to use a lot of cabbage, many times in the form of sauerkraut. Although salads are not part of Slovakia’s traditional cuisines, they are served in most of the good restaurants in the bigger cities. Meat/cheese appetizers and soups are popular as starters, and lunch is the heaviest meal of the day. Dinner, on the other hand, is mostly light.

If you are in Slovakia in time for Christmas, there are some famous Christmas food items that you should definitely try out.  Here are few of these items that you should definitely try out:

Kapustnica or cabbage soup:
Kapustnica, a traditional Slovak dish, is actually thick cabbage soup that is usually prepared towards the end of the year on both Christmas and New Year’s Eve. There are different ways of preparing Kapustnica. Both in terms of length of cooking and ingredients, the Kapustnica has different versions in different regions. While in some regions, this soup is prepared with sausages, smoked meat, and mushrooms, in other regions, it is prepared in a simpler fashion. The Slovaks also have a special type of Kapustnica that they prepare only for special occasions such as holidays. For example, Vianočná Kapustnica, also known as Christmas Cabbage Soup, is cooked without meat, and it is made thick with plain white halušky, potatoes and cream.

How to make this dish:
If you want to apply your cooking skills to make the Kapustnica, you will need to buy the right ingredients and know the right steps. It takes about 1 hour to prepare this dish, and you will need various ingredients such as Pork about 0.5 kg, Sauerkraut about 0.5 kg, dried mushrooms, 1 piece of sausage, 2 small pieces of onions, 2 cloves of garlic, 1 cup sour cream, nutmeg, clove, bay leaf, caraway, paprika, black pepper, and red pepper.

Instructions:
Put 1 litre of water and sauerkraut into a large pot, make a paste of clove and garlic and add it to the sauerkraut. Then add caraway seeds, black pepper, nutmeg and cloves, dried mushrooms, onions and 2 bay leaves. Cut the pork into small chunks and add that to the rest of the ingredients. You may need to add more water. Let the soup cook for at least 20 minutes. While the soup is cooking, don’t forget to cut and the sausages. However, you should always add the sausages after the soup has boiled for 20 minutes. Then you need add paprika and pepper, and cover the pot with a lid and let the soup simmer for at least another 30 minutes. You may add sour cream after cooking, but you may also skip that step if you are not a big fan of sour cream.

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