Sunday, November 27, 2005


There is no such thing as a singled Slovenian cuisine. In the opinion of some experts, there are more than 40 distinct cuisines in Slovenia.
Slovenia is a borderland country. It borders on four states with established and distinct national cuisines. From each Slovenians have borrowed culinary specialties, adapting them and making them their own.
When we speak of Slovenian cuisine we are usually referring to the traditional country dishes. Even here, there are differences in style and method, due to the diversity of countryside and climate.
As a border country Slovenia borrowed recipes from its neighbours, creating their own adaptations. "Bograč" of Prekmurje has its origins in Hungarian goulash, the"žlinkrofi"of Idria were adapted from Italian ravioli. There are few autochtonous Slovenian dishes. Among these may be counted "žganci", potica and "pogača", "ocvirkovka and "špehovka". These Slovenian specialties were so popular, that they spread to the neighbouring countries.
Imported food was an exception, oranges and lemons (and lemon juice) were almost non-existent.

In conclusion, let us mention the contemporary Slovenian cuisine. Dishes are borrowed from all European cuisines. However the modern Slovenian cuisine is not so uniform and one-sided, and offers much more, even the most sophisticated dishes. For example, some gostilnas in Ljubljana offers to not only Slovenian dishes but they offers marinated losos, fried banana with cognac and a lot more. The countries of former Yugoslavia have also had influence to Slovenian cuisine.
There is little doubt that Slovenian cuisine will keep on changing during the next 100 years and will be considerably different from what it is today.
Buckwheat bread

15 dag wheat flour
1 cooked potato, mushed (optional)
50 dag buckwheat flour
1 cake yeast, melted in lukewarm water
salt to taste
4 dl lukewarm water
Mix both flours, then make a hole in the center and pour in yeast dissolved in lukewarm water. Cover with flour and let it rise. Make dough with salted lukewarm water. Dough should slowly rise. If you add mashed potato, bread will be succulenter. Knead and make a loaf. Sprinkle with flour and wait until it rise again. Bake.
Sauerkraut and sour turnip soup
30 dag cooked beans
3 potatoes cut in cubes
50 dag sauerkraut
30 dag sour turnip
10 dag bacon, cut in cubes
1 onion, cut in pieces
2 tablespoons flour
2 cloves garlic, crushed
1 bay leaf
some smoked meat
salt and paper to taste
1 dcl sour cream
Cook together sauerkraut and sour turnip and smoked meat. Melt bacon, add onion, flower, then roast and pour water. Add beans, sauerkraut and turnip, mix and pour remaining water. Add garlic and bay leaf. Add salt and smoked meat. Bring to a boil. Add sour cream. Jota may be cooked only with sauerkraut or only with sour turnip.
Blood sausage
1 medium pork head
1 veal lung
2 cups bacon, grained and melted
4 tablespoons salt
2 tablespoons ground pepper
1 teaspoon cinnamon
2 tablespoons marjoram
1 teaspoon ground cloves
40 dag cooked rice
2 liters pork blood
1 kg pork or beef casings
Clean casings well and soak in cold water. Place the head in pot of salted water and cook until meat falls from the bones. Cook the veal lung separately. Remove all meat from head and put through food chopper with cooked lung. Add salt, pepper, spices and cooked rice. Mix and set aside to cool. When cool, add blood and mix well. Remove casings from water, fill with meat and blood mixture, tie ends and bring together to form a ring. Drop sausages in boiling water and simmer for about 10 minutes (do not boil). Remove from water and cool. Store in refrigerator. When ready to use, place in skillet with a little fat and either bake or pan fry for from 35 to 45 minutes covered.Prick with toothpick several times.The remaining water could be used as blood soup named godla. Add cooked rice.
50 dag cooked and peeled potatoes
50 dag cooked beans
Salt to taste
3 tablespoons lard
Mash and mix potatoes and beans and hot fat. The mash should get a uniform structure (slightly brown). Use it in the same way as mashed potatoes or mashed beans. Slovenians use it mostly with sauer cabbage or sauer turnip with smoked ham.
Slovenian sauerkraut
10 dag bacon
10 dag onion
50 dag sourkra
salt and pepper to taste
1 by bay-tree leaf
Melt chopped bacon, then roast onion. If necessary, add some oil. Mix washed sourkraut, then roast it in oil and onion and add some water, so that it does not burn. If necessary, add more water. Add bay-tree leaf, sal and pepper. Cook until sourkraut become soft.


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