Recipe Krkonose Soup

In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.

While Austrian cake-makers may indeed be famed for their Gugelhupf, the cake itself was actually known to the Romans in 2000 BC. They even enjoyed yeast Gugelhupf, with its round form serving as a symbol for the sun. Since then, this time-honoured recipe has ranked amongst the Gugelhupf classics.

Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.