Celtnet Recipes Slovakia Recipes Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the Eastern European country of Slovakia. Here you will find all the recipes from Slovakia on this site all gathered into one place. I have attempted to gather together here as many Slovakian recipes as possible. The current collection represents one of the largest gatherings of Slovakian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Slovakia given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

This page of Moldovan recipes is brought to you by the Celtnet European Recipes Site:

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Slovakia and its Cuisine

Slovakia, officially: Slovenská republika; (The Slovak Republic) is a landlocked Eastern European country in Eastern Europe (and also the historical region of Central Europe). The capital and largest city is Bratislava and the official language is Slovakian. The original historic inhabitants were Celitc and Germanic peoples wiht slavic poples settling the territory of Slovakia in the 6th century. Great Moravia arose around 830 when Moimír I unified the Slavic tribes settled north of the Danube; however Great Moravia fell in 907 when the Magyars routed Bavarian armies and the Hungarians gradually annexed the territory of the present-day Slovakia. After the Ottoman Empire started its expansion into Hungary and the occupation of Buda in the early 16th century, the centre of the Kingdom of Hungary (under the name of Royal Hungary) shifted towards Bratislava, which became the capital city of the Royal Hungary in 1536. But, as the Turks withdrew from Hungary in the late 17th century, the importance of the territory of today's Slovakia within the kingdom decreased, although Bratislava retained its position as the capital city of Hungary until 1848, when the capital moved to Buda. During the revolution in 1848-49 the Slovaks supported the Austrian Emperor with the ambition to secede from the Hungarian part of the Austrian monarchy, but they failed to achieve this aim. Thereafter the relations between the nationalities deteriorated (see Magyarization), resulting in the secession of Slovakia from Hungary after World War I. In 1918, Slovakia and the regions of Bohemia and Moravia formed a common state, Czechoslovakia, with the borders confirmed by the Treaty of Saint Germain and Treaty of Trianon.

During the inter-war period, democratic and prosperous Czechoslovakia was under continuous pressure from the revisionist governments of Germany and Hungary, leading to a partial dismemberment on September 30, 1938 as a result of the Munich Agreement. The remainder of "rump" Czechoslovakia was renamed Czecho-Slovakia and included a greater degree of Slovak political autonomy. Southern Slovakia, however, would be lost to Hungary due to the First Vienna Award. After Nazi Germany threatened to annex part of Slovakia and to allow the remaining regions to be partitioned by Hungary and Poland, Slovakia chose to maintain its national and territorial integrity, seceding from Czecho-Slovakia in March 1939 and allying itself, as demanded by Germany, with Hitler's coalition. After World War II, Czechoslovakia was reconstituted and came under the influence of the Soviet Union and its Warsaw Pact after a coup in 1948. The country was occupied by the Warsaw Pact forces in 1968, ending a period of liberalization under the leadership of Alexander Dubček. In 1969, Czechoslovakia became a federation of the Czech Socialist Republic and the Slovak Socialist Republic. The end of Communist rule in Czechoslovakia in 1989, during the peaceful Velvet Revolution, was followed once again by the country's dissolution, this time into two successor states. In July 1992 Slovakia, led by Prime Minister Vladimír Mečiar, declared itself a sovereign state, meaning that its laws took precedence over those of the federal government. The present-day Slovak Republic became an independent state on January 1, 1993 with the peaceful division of Czechoslovakia in the Velvet Divorce; it was, with the Czech Republic, the last European country to gain independence in the 20th century.

Slovakia became a member of NATO on March 29, 2004 and of the European Union on May 1, 2004. On January 1st, 2009, Slovakia adopted the Euro as its national currency.

Slovakian cuisine shares many similarities with that of its neighbours. Meat is poular with peork, beef and poultry predominating. Game meats, especially boar, rabbit, and venison, are also widely available around the year. A traditional Christmas dish is a fish and potato salad served with mayonnaise and vegetables. Slovakia is also an important wine-producing region with Tokaj wine being one of the best-known varieties.


The alphabetical list of recipes from Slovakia follows (limited to 100 recipes per page). There are 6 recipes in total:


Page 1 of 1



Halupki
(Stuffed Cabbage Rolls)
     Origin: Slovakia
Lokše
(Slovak Potato Pancakes)
     Origin: Slovakia
Paska Slovak
(Slovakian Easter Bread)
     Origin: Slovakia
Halupki Stuffed with Buckwheat Groats
     Origin: Slovakia
Paradise Soup
     Origin: Slovakia
Sladký Lokše
(Sweet Slovak Potato Pancakes)
     Origin: Slovakia

Page 1 of 1





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The image above shows the entire continent of Europe with Eastern Europe picked out in red. According to the UN Eastern Europe is formed from 10 states: Belarus, Bulgaria, Czech Republic, Hungary, Moldova, Poland, Romania, Russia, Slovakia and the Ukraine.

This list of Slovakian recipes is brought to you by the One Milion People Campaign that aims to make a number of old and ancient recipe texts freely available on the web. If you can, please support this site (all donations are made securely via PayPal):

Solution Graphics

A Keurig Coffee Maker Is High Quality

By Jenny Tompsona | Published 2011-12-15 12:53:04 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Keurig makes quality coffee products. Read about their coffee makers and k cups here.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 66

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Five Ways to Keep Apples from Browning

By JD Hoopes | Published 2011-12-04 19:20:01 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

This afternoon, for a school party, we served molten caramel and apple wedges. Knowing that they would be exposed to air for a considerable amount of time, we felt we needed to treat the apples to minimize browning. In this article are five ways to keep apples from browning.

Blending Teas Can Create New Flavors

By Jenny Tompsona | Published 2011-12-09 03:22:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Using blends of different teas can create new flavors. Learn more about it.

K Cups Offer Great Variety & Consistency

By Jenny Tompsona | Published 2011-11-30 19:43:09 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

K cups can create very consistent and delicious coffee. Learn more about them.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Reusable tea bags and coffee bags

By vicbrain | Published 2011-12-12 05:56:07 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

There are actually two types of coffee bags: large ones titled sacking sacks and small, lone couple sizes. Many bags can be utilized to inebriant a human seed.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Coffee Essentials- How To Brew And Store Your Coffee

By Ray Forrest | Published 2011-12-02 17:00:58 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Before you decide to start brewing and storing your own coffee, there are certain factors that must be taken into consideration. It is important that you know how to brew your coffee in the best possible manner.


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