In this week’s contribution to our series “Cuisine with Tradition” we will be taking a closer look at Slovenian cuisine, which used to be regarded as poor man’s fare.
In fact it was mainly the rural population that defined the country’s traditional cuisine, which means that the dishes are usually simple and down-home. But simple does not necessarily mean low quality! In Slovenia a lot has been happening – even “bread culture” is well developed so that each region in Slovenia has its own types of bread. To sum it up: Slovenian cuisine offers a lot of diversity just like the country itself.
Cooking up a storm – even in times of economic crisis
The saying “too many cooks spoil the broth” certainly does not apply to Slovenian cuisine. Here, over the course of centuries, Mediterranean cuisine has merged with Austrian and Hungarian influences. Thanks to the influences of the neighbouring countries and the diversity of the regions, it is hardly surprising that there are more than 1,200 different Slovenian national dishes. What was once looked down upon as poor man’s fare, has now made itself a name as gourmet cuisine. Moreover, the restaurant business has been using the current economic crisis an opportunity to reposition the simple dishes of Slovenian regions by cooking up a storm.
Black pudding on sauerkrautCustard slices with decorationLayer cake with a filling of cream cheese, poppy seed and apples
From left to right: Bound to be a hearty meal: roasted black pudding, the Bled “Kremšnita“ and the “Prekmurska gibanica“ filled with cream cheese, poppy seed and apples
Paying for your Slovenian meal with etoro trading
As you can read here in our article „Etoro Erfahrung“ trading with an established broker, especially with a social trading platform like etoro is a great way to make money for you next delicious Slovenian meal. After a long day of social trading and investing in crypto currencies, stocks and CFDs there is nothing better than having a Slovenian dinner.
Traditional farmhouse cooking writ large
Be it soups (beef broth, mushroom soup, onion soup and fish soup) or hearty vegetable stews, such as Jota, a filling meat stew which is thickened by means of Sauerkraut and beans, the 100 different soups and stews certainly have something for everyone’s taste. Typical Slovenian fare is hearty farmhouse cooking. A meal usually features a lot of roasted meat, with the favourite meats being turkey, beef, pork and horse. In autumn, livestock yields to venison. In the countryside, meat platters, also known as Koline (traditional pork slaughter) are considered to be a real delicacy. Especially in the eastern part of Slovenia, hearty meat platters and blood sausage are always part of a sour beet soup – a dish that goes by the name of Bujta Repa. At Slovenian restaurants one also finds a large number of side dishes, which usually have to be ordered separately. The selection ranges from Štruklji (similar to the Austrian cream cheese strudel), Ajdovi žganci (buckwheat polenta) to Pražen krompir (a sort of roast potato dish). Whoever still has rooms then for a dessert could do no better than to try Prekmurska gibanica (a layer cake filled with custard, poppy seed and apples, named after the region it comes from in the eastern part of Slovenia – Prekmurje) or the legendary Bled custard slices known as Kremšnita (named after the town of Bled).
Sophisticated dishes made of simple ingredients
The restaurant on the fortress of Ljubljana is always worth a visit. Even in times of economic crisis it has adopted an innovative approach, organizing events at which top cooks show that simple dishes can be extremely tasty.