• Slovenian Cuisine

  • (Slovenia)

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Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is aleluja, a soup made from turnip peels and a well-known dish during fasting. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There is a wide variety of meats in different parts of Slovenia. In White Carniola and the Slovenian Littoral mutton and goat are eaten. On St. Martin's Day people feast on roasted goose, duck, turkey, or chicken paired with red cabbage and mlinci. In Lower Carniola and Inner Carniola, they used to eat roasted dormouse and quail. Until the crayfish plague in the 1880s the noble crayfish was a source of income and often on the menu in Lower Carniola and Inner Carniola.

Dandelion is popular as a salad ingredient in Slovenia and has been gathered in the fields for centuries. Even today dandelion and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of it. Families go on dandelion picking expeditions, and pick enough for a whole week. In the Middle Ages people ate acorns and other forest fruits, particularly in times of famine. Chestnuts were valued, and served as the basis for many outstanding dishes. Walnuts and hazelnuts are used in cakes and desserts. Wild strawberries, loganberries, blackberries, bilberries were a rich source of vitamins. Mushrooms have always been popular, and Slovenians liked picking and eating them. There are many varieties. Honey was used to a considerable extent. Medenjaki, which come in different shapes are honey cakes, which are most commonly heart-shaped and are often used as gifts.

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Dishes: 7 / 23

(0 ) (Slovenian)

Belokranjska Povitica is a Slovenian national dish. The dough is made of flour, water, salt and 1/2 teaspoon of vinegar. ...


(0 ) (Slovenian)

Obara is a Slovene national dish. Obara is a stew served as an independent meal, which is cooked from various ...

Bryndzove Halusky

(0 ) Bryndzové Halušky (Slovenian)

It is one of the national dishes in Slovakia. This hearty meal consists of halušky (boiled lumps of potato dough ...

Ajdovi Zganci

(0 ) Ajdovi Žganci (Slovenian)

Ajdovi Zganci is a national Slovene dish. It is made with buckwheat flour, water, salt, cracklings, oil. Ajdovi žganci are ...

Bujta Repa

(0 ) (Slovenian)

Bujta Repa is a Slovene national dish. It was mostly made in Prekmurje. The expression bujta comes from the verb ...


(0 ) Funšterc, Knapovs... (Slovenian)

It is Slovenian national dish. In the past, it was especially popular among coal miners and their families due to ...


(0 ) (Croatian) (Serbian) (Slovenian)

Mlinci is a dish in Croatian, Serbian and Slovenian cuisine. Mlinci is a thin dried flatbread that is easy to ...

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