3/28/2023 0 Comments Slavania food delconcy![]() ![]() Cmoki is boiled potato-dough dumplings filled with plums.Prekmurska gibanica is a pastry filled with poppy seeds, walnuts, apples and cottage cheese and topped with cream.Blejska kremna rezina or Kremšnita (Bled cream cake is a dessert from the town of Bled – a layer of vanilla custard topped with whipped cream and sandwiched between layers of flaky pastry ).Štrudelj or Zavitek (strudel filled with apples, blueberries, cherries, cottage cheese).It is also common to put it on Slovenian tables at Christmas and other holidays. Potica is a typical Slovenian easter food. Potica is a national dessert, yeast-dough roll cake with a variety of filling options (tarragon, walnut, crackling and poppy seeds).When it comes to Slovenian desserts, there are several: Fish is usually accompanied by boiled potatoes and chard. A trout (“ postrv”) is a fish from the Soča river and is prepared in a variety of ways (traditionally rolled in buckwheat or cornflour and fried). Slovenes are big fans of fish and seafood. Very common is cabbage, used as sauerkraut (many times accompanied by sausage and/or roasted potatoes), sweet-and-sour cabbage, and raw cabbage salad. Also, other vegetables are used in various ways. In early springtime is highly appreciated a dandelion (wild lettuce) salad. ![]() A salad is also an important part of lunch with pumpkin seed or olive oil as a dressing. The interesting thing about “ štruklji” is that they can be served as a dessert as well. A favorite side dish is roasted potatoes (“ pražen krompir“), but also rice or “ štruklji” (boiled/baked dough rolls containing various fillings). “Mineštra” (minestrone) or stew are also very typical and a favorite Slovenian dish, many times cooked with pork bones, ribs, sausage or another type of meat. Beef soup is a clear, full-flavored broth with either noodles or dumplings and a sprinkle of parsley. What’s more, beef soup is also a common starter on Sundays in many Slovenian families. You can find an endless variety of soups – mushroom soup, chicken soup, barley soup, “ jota” (soup with sauerkraut/turnip, beans, potatoes and smoked pork or sausage), bean soup, mix-vegetable soup but the most common is beef broth with noodles. Traditionally, most Slovenian meals start with soup and are eaten all year round. Moreover, many times it is added also various seeds, even onions, olives or walnuts. There is a wide variety of bread, made of grain wheat flour, rye, corn, buckwheat, spelt, oat, also a mixture of two or more kinds of flour. We drink natural juice, milk, tea, coffee or cacao.īread plays a special role is Slovenian cuisine. For breakfast, we eat homemade marmalade, also eggs, meat products, cheese, and cereals. This type of breakfast is not common now anymore. The old traditional Slovenian breakfast consists of fresh bread, a cup of milk, butter, honey an apples. What is very common/appropriate to do here before starting your meal is “ Dober tek” (“Bon appétit”), and the answer to that is “ Hvala enako” (“Thank you, the same to you”), also “ Na zdravje” (“Cheers”). Some basics used in Slovenian gastronomy are dairy products, mushrooms, sausages, meat (mainly pork), seafood, incorporating seasonal fruits and vegetables, potatoes, beans, grapes, honey, herbs and olives.
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