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Halušky. Bryndzové halušky: potato dumplings with bryndza (a sheep's milk cheese); Strapačky: potato dumplings with sauerkraut; Goose or duck feast (husacie or kačacie hody): festive menu consisting of roasted goose (husacina or husacie mäso) or duck meat (kačacie mäso), goose liver (husacia pečienka), greasy lokše, stewed red cabbage, and sour cherry and poppy seed strudel ...
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Bryndza is a salty cheese made of a sheep milk, characterised by a strong taste and aroma. Bryndzové halušky must be on the menu of every traditional Slovak restaurant. A typical soup is a sauerkraut soup ("kapustnica"). A blood sausage called "krvavnica", made from any and all parts of a butchered pig is also a specific Slovak meal.
During the Bronze Age and Iron Age the basic foods were pulses, wild fruits and nuts, and cereals. Archaeobotanical evidence has shown that a large number of new foodstuffs were introduced to Central Europe under Roman rule, becoming incorporated into (rather than replacing) local culinary flavors. Because chickpeas, gourd, black pepper ...
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
Koláč preparation in bakery Making kolaches. A kolach, [1] from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie"), is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough.
Voters in Slovakia, Italy and other European Union nations were casting their ballots Saturday on the third day of elections for the European Parliament, with populist and far-right parties ...
The change is not related to the ethnogenesis of Slovaks, but exclusively to linguistic changes in the West Slavic languages. The word Slovak was used also later as a common name for all Slavs in Czech, Polish, and also Slovak together with other forms. [14] In Hungarian, "Slovak" is Tót (pl: tótok), an exonym.