The gastronomic specialities of the Danube region are among the best-known and most distinctive culinary gems of Slovakia. The Danube not only forms the border of two countries, two nations, but also connects them. It was here, in southern Slovakia, that Slovak and Hungarian cultures met most intensely, and at times even Turkish culture. And since food knows no borders, a mix of wonderful, strong flavours has emerged here.
The best-known dishes of the Danube region of Hungarian origin are goulash, pörkölt, paprikash, lecsó, živánska, Somlói dumplings, and the traditional Jókai bean soup. The latter is the centrepiece of several local gastronomic competitions, where juries evaluate the best-cooked “bableves”. However, all dishes made with pork, chicken and fish are popular here.
Of course, we can also find dishes of Slavic origin here, such as bryndzové halušky, pörkölt, pork with dumplings and sauerkraut, and cabbage soup.
An amazing ingredient is all the vegetables grown in local gardens and fields. Tomatoes, peppers, onions, cabbage, and also hot peppers, which are an ingredient in many southern dishes with a hint of Hungarian cuisine. The south of Slovakia and the Danube region is an excellent location for growing heat-loving vegetables.
The region is also typical for fruit growing, the production of compotes, and of course delicious fruit spirits.
Jókai bean soup is so thick and hearty that after one portion you won’t even desire a main course. A properly tuned mixture of red beans, smoked pork knuckle, sausage, and many other ingredients, together with a slice of bread and a spoonful of cream on top, will satisfy every gourmet.
Somlói dumplings are a popular sweet dessert made of dough, sweet vanilla cream, and chocolate. It is one of the best-known dishes in these parts, and in Hungary even the most popular dessert.
Traditional halászlé, or fish soup, is cooked in southern Slovakia from carp. Many cooks let their imagination run wild when choosing ingredients and use a mixture of several fish.
Pörkölt is very similar to goulash, but contains less water and more meat – chicken, beef, pork, and even fish. It is served with bread, potatoes, dumplings, halušky, and even pasta or rice.