Cuisine of Slovenia: Slovenian national dishes. What to try in Slovenia? National cuisine of Slovenia

When visiting any country, an integral part of the trip is getting to know the local dishes, which are a reflection of the cultural traditions of the state. It was no exception in this regard, whose national cuisine is very diverse.

Peculiarities of Slovenian cuisine

The culture of Slovenia is largely influenced by the traditions of other countries: Austria, Hungary, Italy, Croatia. This is reflected in the dishes that are prepared here and which can be enjoyed in local restaurants. Depending on which region of Slovenia tourists are going to travel to, dishes with certain characteristics will be presented there. So, for the mountainous territory of the Alps, in the north of the country, Austrian dishes are more typical, and for the south - Italian.

The cuisine of Slovenia is extremely diverse; it includes meat dishes, seafood, all kinds of fruits and vegetables, baked goods, dairy products, legumes, and soups. You can note the following dishes borrowed from other countries:

Austrian– Wiener schnitzel, Austrian sausages, strudel;
Italian– pizza, various types of pasta, risotto, gnocchi (potato dumplings), zlikrofi (similar to ravioli);
Hungarian– goulash, palacinke pancakes stuffed with nuts and jam, drizzled with chocolate, beef paprikas stew;
Croatian– burek (layered meat pie), apple pie.

First courses in Slovenia

In Slovenian cuisine, a significant place is given to all kinds of soups. Mushroom and fish soups with the addition of sausages are popular. Among the most popular of them are the following:

Main courses of Slovenia

Main courses in Slovenia are prepared from a variety of ingredients: meat, seafood, dough, cereals, potatoes. Examples include the following dishes:

Slovenia offers a unique opportunity to taste truffles, dishes from it are prepared in abundance in the Sezana region.

Desserts of Slovenia

Slovenia will be a real paradise for lovers of sweet dishes. Delicious desserts are prepared here, among which are the following:

Drinks of Slovenia

Traditional Slovenian cuisine, in addition to original dishes, has absorbed the traditions of Austria and Germany. There are also Italian motifs here, especially on the coast of the country. People here love to eat tasty and hearty meals, and the dishes are prepared from simple ingredients traditional to the countryside.

Sauerkraut is used to prepare dishes in Slovenia, and various fried sausages are popular here. This takes us to German traditions. Austria gave Slovenia its love for omelettes, strudels and cakes.

Traditional national dishes of Slovenia use common Slavic dishes like buckwheat porridge, which, by the way, is already little known west of the Balkans. Closer to the shore, greens and seafood are used, and this is reminiscent of the traditions of Italy.

We have found for you several names of traditional dishes of Slovenian cuisine:

Pršuty- pork hams in dried or uncooked smoked form. Procuring meat in this way began a very long time ago, and such a product can be stored for many months, and sometimes even years.

Žgantsy- There can be a fair amount of confusion with this name. This includes a type of corn porridge, dumplings, and various potato dishes. However, initially this name still meant corn porridge, the rest is the imagination of culinary specialists.

Cevapchichi- these are sausages, sometimes they are used to prepare a hearty soup. This is an ideal option as a first course or appetizer, depending on the dish format. The dish is popular throughout the Balkan Peninsula.

Slovenian pilaf- a strange mixture of Italian and Slavic cuisine. This is rice cooked with seafood, mussels, crabs and shrimp.

Burek- This is a layer pie with meat. And I must say that baking is respected and appreciated in Slovenia, be sure to try it.

Potica- another baking option that is also known outside of Slovenia. Here it is made from nuts or apples, often with a hole inside, turning the pie into a roll.

Among the drinks in Slovenia, one cannot fail to mention wine. Wines are rarely exported; they are usually drunk on the spot, often near the vineyards themselves, of which there are many in the country. You can try orange wine in Izola. Considered to have the best selection of wine in the valley and town of Vipava.

Among strong drinks, all kinds of liqueurs with honey, pears and plums are popular. For example this:

Hruskovec- as the name implies, this is a tincture of pears. It's quite sweet and strong, so take a chance and try it.

Vilyamovka- this alcoholic tincture is known not only in Slovenia, but also in Italy. However, it is the residents of Slovenia who consider themselves the authors of this unique drink.

Liqueur "Pleterska hruska" with pear in a bottle is considered one of the most delicious in the country.

But beer and tea are not very popular here. In Slovenia people prefer coffee.

Slovenia is the intersection of the Alps, the Danube Lowlands and the Mediterranean. All the cultural characteristics inherent in these regions are reflected in Slovenian cuisine. Obviously, traditional Slovenian dishes come from the countryside. However, the gastronomy of this country is not without an element of surprise and grace. How can Slovenia surprise “taste hunters” and what is worth trying?

The best dishes and products of Slovenia

An interesting feature of Slovenian cuisine is that in each region of the country you can try different dishes that are unique to that area. This is due to different climatic features, but the local population is united by a love for certain recipes. Thus, hearty sausages borrowed from the Austrians are prepared everywhere ( kranjska sausage) made from pork, lard and garlic. The dish is served with mustard, a piece of black bread or horseradish. By the way, Kranjska sausage often replaces sausages in the Slovenian variation of hot dogs.

You can continue your acquaintance with meat delicacies by tasting the Slovenian classics - cevapchichi. Here these grilled sausages are served with a sesame bun and greens. Incredibly popular Pljeskavica, or a flat cutlet cooked on the grill. Pljeskavica can be either regular or stuffed. In Slovenia you can even find special cafes where they prepare this cutlet in different forms and with different side dishes.

Fans of various soups in Slovenia will definitely not go hungry. Here this dish is an important part of the daily diet. The leader in popularity is sour yukha, and, contrary to the name, it is in no way connected with the ear we are used to. This soup is made from beef or pork, but certainly with the addition of vinegar and vegetables. But the fish soup in Slovenia is ribji brodet - a traditional soup made from fresh fish. Tasting the gobova yukha dish will leave vivid impressions. The Slovenians prepare this amazing-tasting soup from mushrooms and serve it in a loaf of bread.

Recommended to try Štrukli- in its traditional form, these are dough balls filled with meat. They resemble dumplings or dumplings and have dozens of variations, and the filling is not limited to meat alone. Slovenians love to cook štrukli with vegetables, nuts, cheese, tarragon, and cottage cheese. If desired, the dish can be sweet or salty, served separately as a dessert or side dish. Štrukli is usually boiled or baked.

For those who prefer fish, Slovenia is ready to offer many delicious fish dishes. The central place in restaurant menus is occupied by tender shrimp, trout, pasta with vegetables and squid, minced fish with olive oil and garlic, sea bass with aromatic Slovenian herbs. However, they don’t get carried away with spices here: they often serve sauces that emphasize but do not overwhelm the taste of the fish. Vegetables are a great addition to delicious seafood. It must be said that the freshest tomatoes, herbs and vegetable salads form the basis of local cuisine - without them, a meal would not be complete.

Cheeses of Slovenia

And, of course, in Slovenia you can’t help but try cheeses. Dairy products are generally given special attention here due to developed agricultural traditions, but cheeses take pride of place. Slovenia borrowed cheese-making traditions from the Italians and French, but without completely copying it. Many varieties are prepared here, reminiscent of the famous cheeses of Switzerland or France, but the Slovenians have invented their own technologies. The products mainly remain on the domestic market, so few people outside of Slovenia have heard about the taste of local cheeses.

Cheese cheese in all forms is always present on the table. Apart from that you will like it Bovek- slightly spicy cheese with small holes. To make it, Slovenes use the milk of a special breed of sheep, adding goat's milk to achieve a delicate taste. Bovek is considered the pride of Slovenian gastronomy and has been known in the country since the 14th century. It's worth trying the cheese too Tolmink, which has both a piquant and spicy taste, as well as a delicate texture. Tolmink is only allowed to be produced in the mountainous area near the town of Tolmin.

Slovenian pastries and desserts

Of course, it breaks all popularity records in Slovenia gibanica- the most favorite dessert among the inhabitants of the Balkans. This is a layer pie with a variety of fillings: most often it is prepared with cheese or cottage cheese, as well as cinnamon, nuts, poppy seeds and apples. Slovenians prefer to eat gibanica with yogurt, but serving it with jams or honey is acceptable - it all depends on preference and filling.

Another Balkan dessert, typical of Slovenia, will delight those with a sweet tooth - potica. This roll is usually filled with poppy seeds, but variations of potica with apples, raisins, candied fruits or nuts are common.

Popular Slovenian drinks

The quality of Slovenian wines is quite comparable to the quality of some world-famous analogues. Like the French or Italians, the Slovenians have a long winemaking tradition. And the local vineyards are located at the same latitude as Bordeaux or Burgundy. The range of drinks will surprise even sophisticated wine lovers: Slovenian varieties of vintage, liqueur and sparkling wines can be tasted in large production facilities, in mini-cellars, restaurants and village cafes. It is worth trying white varieties from Podravje (Lashka Riesling, Sauvignon) or red varieties from the Posavje region (Blaufränkisch). The Primorska region is famous for equally delicious wines. Pinot gris, merlot, and sauvignon are produced here. In this part of Slovenia, the climate is most favorable for viticulture, so local drinks have a bright taste and delicate aroma.

You can also try other Slovenian drinks that have been characteristic of the country for many years. The most delicious is honey liqueur, produced according to 300-year-old recipes. Each region of Slovenia has its own secret of local “moonshine”, but most often the drinks are infused with berries or fruits. Pear, blueberry, and apple moonshines are very popular. Among the non-alcoholic drinks, the priority is coffee, which is used to wash down sweets, and tea, which is brewed with rose hips.

Gobova juha is a traditional Slovenian porcini mushroom soup, often served in a “bowl” made from a scraped loaf of bread. This soup is prepared from white (but there are variations with other mushrooms) mushrooms, potatoes, onions, carrots and cream. For a richer taste, experienced chefs add white wine, which makes this soup especially tempting.

Čevapčiči – fried sausages made from minced meat (pork and beef). They are usually served with French fries, onion rings and ajvar (adjika). Even though čevapčići are not a national Slovenian dish, they are very popular in Slovenia.

Gibanica is the most popular Slovenian dessert, without which it is difficult to imagine a holiday table in Slovenia. Gibanica is a multi-layer (usually nine layers) pie filled with apples, poppy seeds, vanilla, cottage cheese, nuts and raisins. Tourists especially love Prekmurska Gibanica, since the chefs in this region make the largest and most fluffy pies.

Jota is a bean soup that originally served as food for peasants, and later became one of the most famous Slovenian dishes. Yota is prepared from beans with the addition of sauerkraut or turnips, potatoes, flour, lard and spices. This soup is prepared all over the country, but the seaside variety has gained the most popularity - with the addition of carrots and sweet spices.

Gnocchi (Njoki) – Slovenian potato dumplings. This dish came to Slovenia from neighboring Italy and is especially common in the coastal regions of the country. Gnocchi is prepared from warm potatoes with the addition of eggs, salt, flour and nutmeg, and in some regions they also make pumpkin gnocchi. There are many variations on the theme of this dish in Slovenia - they are served as a side dish and as an independent dish, mixed with meat sauces and soups.

Prata (Gorenjska prata) is a traditional Easter dish from the Gorenjska region. To prepare prata, pork neck is used, which is mixed with eggs, bread and spices. The meat is placed in the pork intestine and baked into a loaf of bread, into which a butter or cream filling is added and served hot.

Pršut (Kraški pršut) is the Slovenian analogue of Italian prosciutto and Spanish jamon. This is a smoked or dried pork ham rubbed with salt. The centuries-old tradition of curing meat began in the vicinity of the Julian Alps, where hams were dried outside in the cold wind blowing from the mountains. Now Kraškiy Pršut is protected by place of origin and production technology, so you can only enjoy real prosciutto in Slovenia.

Čompe s skuto is a traditional dish from the Bovec region that dates back to the 19th century. It consists of potatoes boiled in their jackets with cottage cheese. The town of Bovec even hosts an annual summer festival, “Chomparska noch,” where everyone can try chompe en skuta.

Potica - nut roll made with yeast dough with the addition of poppy seeds and honey. Potica was nicknamed the “ambassador of Slovenia”, since numerous enthusiastic tourists took the recipe for this pie back to their homeland - this is how Slovenian potica spread throughout the world.

Struklji are Slovenian dumplings with various fillings, from meat to sweets. The first štrukli were prepared in Slovenia back in the Middle Ages. Then they were made from wheat or buckwheat flour, now the dish is prepared from yeast potato dough with the addition of buckwheat flour. The filling can be various meats, cottage cheese, vegetables, apples, nuts, cheese or berries. Štrukli can be prepared in 70 different ways, and different types of this dish are common in different regions of Slovenia. For example, in Styria they prepare “štajerski štruklji” with curd filling, which is served in soup. And in the Dolenjska region, the traditional dish is “fižolovi štruklji” stuffed with beans.

Slovenian cuisine has been shaped by Slovenia's diverse landscape, climate, history and neighboring cultures. In 2016, leading Slovenian ethnologists divided the country into 23 gastronomic regions.

Characteristic Products

Food of plant origin

Dandelion is a popular salad ingredient in Slovenia and has been harvested from fields for centuries. Even today, dandelion and potato salad are highly regarded. Since the dandelion picking season lasts a very short time in early spring, people deliberately choose the time and go for them with the whole family.

In the Middle Ages, people ate acorns and other forest fruits, especially during periods of famine. Chestnuts were highly valued and served as the basis for many famous dishes.

Mushrooms have always been popular; Slovenians love to both collect and eat them. Berries, nuts and honey are also popular.

Meat and fish

Pork is the most popular meat in Slovenia, and poultry is also eaten.

Other types of meat are common depending on the region. For example, in the Bela Kraina and Slovenian Littoral Region they eat lamb and goat meat. In the Lower Country and Inland Regions, dormouse and quail are fried. Dormouse, for example, was used for soups, risotto and goulash. It was valued only for its meat, but also for its large amount of wool. Lard was also useful for medicinal purposes. It was used to heal bruises, broken limbs, indigestion and rheumatism.

Before the extermination of crayfish in the 1880s, the broad-clawed crayfish was a good source of income in these parts.

Dairy

Nanoshki cheese (nanoški sir) is hard, with small holes the size of peas, slightly sweet and spicy, made from cow's milk.

Cheese Tolminc (sir Tolminc) - made from raw cow's milk, sweet and spicy in taste.

Mohant sir is a spicy, piquant aged soft cheese made from skim cow's milk. Its other name is Bohinj cheese because it is prepared in the Bohinj region.

Spices

The use of spices in Slovenian cuisine is very moderate.

Slovenia has two of its own types of butter that the Slovenians are proud of:

Olive oil (ekstra deviško oljčno olje Slovenske Istre) is a slightly bitter and spicy oil with a strong fruity aroma, produced in Slovenian Istria.
Pumpkin oil - produced in Prekmurje and Styria.

Traditional dishes

Bread

Belokranjska pogača is a traditional round white bread originally from the Bela Krajina. Before baking, it is cut into small square pieces so that the bread can be broken off by hand.

Belokranjska povitica is the Slovenian national cake. The name “povititsa” itself comes from the verb poviti, which means “roll” and explains the preparation procedure. A simple dough of flour, water, salt and vinegar, rolled out thin, is evenly filled with the filling of cottage cheese, eggs, heavy cream and butter, rolled and placed in a spiral in a baking dish.

Buhteljni - sweet buns with filling.

Mlinci is a thin dried flatbread traditional to Croatian, Serbian and Slovenian cuisines. In Slovenia, Mlinci with duck or goose is traditionally eaten on St. Martin's Day.

Pinca (Pinca / sirnica / pinza) is a traditional Slovenian Easter sweet bread with a cross, which is cut with a knife before baking on the top side. Pinza is prepared to celebrate the end of Lent because it contains a lot of eggs. Along with Easter eggs, pinza becomes the centerpiece of the family Easter breakfast.

Vrtanek is white bread wrapped in a braid of two or three dough strands and connected in a circle.

Soups

Soups are a relatively recent invention in Slovenian cuisine, but now there are already more than a hundred of them. The most common soups without meat were lean and clear.

Aleluja is a turnip soup, a typical dish of Slovenian cuisine, especially common during Lent.

Beef noodle soup is the most common meat soup and is usually served during Sunday lunch.

Bakalca is a thick meat soup with flour and carrots.

Bobiči – made from smoked pork, with corn, beans and potatoes.

Bograč is a goulash made from several types of meat (usually pork, beef and game) with potatoes. Typical for Prekmurje regions.

Jota is a Vipava sour soup made from beans, sauerkraut or sour turnips, potatoes, bacon, ribs. In Slovenian Istria it is often eaten with polenta.

Mineštra is a Slovenian variation of the Italian minestrone, a thick soup made from vegetables and beans.

Shara (Šara) - smoked pork with vegetables (potatoes, turnips or rutabaga, carrots) and herbs (parsley, marjoram).

Prežganka is a Slovenian national soup made from flour, caraway seeds and beaten eggs. It gets its brown color by frying the flour in butter. Traditional food from the Upper Carniola region.

Štajerska sour soup (Štajerska kisla juha) - made from pork legs and head parts, which are boiled with onions, garlic, herbs and vinegar, then potatoes are added. At the end, sour milk and flour are added for thickness. Traditionally it was prepared in Lower Styria for the pig slaughter festival. The soup later became synonymous with late-night parties and was traditionally served at weddings after midnight.

Richet (Ričet) is a thick soup made from barley boiled with beans, with the addition of potatoes, carrots, parsley, celery, tomatoes, onions and garlic. Served with smoked pork. Richet is part of Slovenian, Croatian, Austrian and Bavarian cuisines and has a reputation as a prisoner's stew.

Main courses

Ajdovi žganci - pudding made from buckwheat flour with cracklings, an old national Slovenian dish. The word žganci comes from the Slovenian verb žgati, meaning "to burn". Served with meat sauces, sauerkraut, black pudding, and various sausages.

Bujta repa is a Slovenian national dish made from the fatty parts of the head, neck and skin of a pig and grated sour turnip with the addition of millet. Mainly prepared in Prekmurje, the north-eastern part of Slovenia. Previously, it was customary to eat it only when steam stopped coming from the food. It was believed that the colder it is, the fatter it is. Nowadays, less lard is used, so the custom has lost its relevance.

Funšterc / šmorn - egg omelette, is the national dish of Slovenian cuisine, also known as knapovsko sonce (coal sun) or knapovska torta (coal pie), originating from the Zasavje region. The omelette should be thick and round, but at the same time tender and airy. Prepared by mixing white flour with water, eggs and salt. This mixture is then poured into a mold and baked. In the past, it was especially popular among miners and their families for its eggs, which were considered quite expensive given the generally low standard of living of the population. They took funšterc with them to the coal mines and ate it during breaks on special days. Yellow, like the sun, which the coal miners could not see while working underground. Hence the name.

Frtalja is an egg omelette with various ingredients. It is especially popular in the spring when there are many plants and vegetables such as wild asparagus, tomatoes, young garlic sprouts, herbs: fennel, mint and chicory, which are added to the egg. Throughout the year it is prepared with ham, mushrooms, sausages, bacon, white or red wine. The amount of ingredients is never precisely determined. This is a Mediterranean Croatian and Slovenian dish.

Kmečka pojedina is a Slovenian national set dish intended for holidays and special occasions. It gathers around sour turnips or sauerkraut. Smoked pork (such as ham or loin), roast pork (such as ribs), and sausages (such as blood sausage) are placed nearby. In addition to these delicacies, buckwheat pudding Ajdovi žganci, bean puree Matevž, and salted potatoes are added. The composition of the dish varies depending on the area and time of year.

Matevž is bean puree, a Slovenian national dish, typical of central Slovenia, especially the Kočevje region. It dates back to the 19th century. Initially, the lower social classes ate it as a main dish. Made from beans and potatoes, it mainly serves as a side dish, usually eaten with sauerkraut or turnips.

Mavželj is a national Slovenian pork dish, known mainly in Slovenian Carinthia, as well as in the Upper Country. Shaped like a ball, it is made from the soup in which the pig's head was cooked, and the leftover meat and brains of the same pig's head.

Obara is a stew served as a meal on its own, made from various types of meat and organs. Previously, it accompanied various ceremonies, being part of traditional Slovenian cuisine. Traditionally served with buckwheat pudding Ajdovi žganci, today more often with vegetables. One type of obara is a dormouse stew from the Slovenian Inner Region.

Idrijski žlikrofi are small dumplings filled with potatoes, onions and lard. Served with meat or as an independent dish. The recipe dates back to the mid-19th century and is still one of the most popular Slovenian dishes.

Porridge (Kaša) is an integral dish of Slovenian cuisine.

Močnik is a traditional Slovenian porridge. To prepare it, cereals such as buckwheat, corn, wheat, millet, rye or oats are cooked in milk, cream or sour cream.

Salads and snacks

Kranjska klobasa is a traditional Slovenian semi-smoked pork sausage. Served boiled, usually with sauerkraut. Has won recognition in many countries.

Prleška tünka - meat bread made from pork smoked in lard.

Zgornjesavinjski želodec is an air-dried meat product made from high-quality bacon and pork stuffed into a pig stomach, originating from the Upper Savinja Valley. The name želodec translates as “stomach”.

Šebreljski želodec - smoked meat from high-quality bacon and pork in a pig stomach, originating from the regions of Cerkno and Idrija.

Karst pršut (kraški pršut) is a dry-cured pork ham made in the traditional way on the Karst plateau in southwestern Slovenia.

kraški zašink is a cylindrical meat product made from smoked pork neck in a casing.

Jetrnice - liver sausage.

Dessert

Prekmurska gibanica is a multi-layer pie with fillings between layers of poppy seeds, walnuts, apples, raisins and cottage cheese. Being from Prekmurje, it has received the status of the national dish of Slovenia, which is confirmed by the Protected Geographical Status granted by the European Union in 2010. The unique sweetness shows the diversity of agriculture in this region. For centuries, Prekmurje gibanica served as a festive and ritual dish in Prekmurje. The exact origin of the recipe is unclear. Early sources suggest that it developed over centuries. The oldest surviving document from 1828 describes the preparation of gibanitsa for a wedding: “The dough is rolled out until thin, sprinkled with grated cabbage, turnips and cottage cheese. 10 or 11 such layers are composed in this way and form a noticeable cake. The name gibanica comes from the expression güba, which in this case refers to a fold.

Štruklji is a traditional Slovenian dish in the form of a dough roll with various types of fillings. Previously prepared for special occasions, it is now one of the most typical daily dishes in households throughout Slovenia. The most common fillings are apple, walnut, poppy seed, cottage cheese or tarragon. Štrukli can be steamed, boiled in water, fried or baked. They are also often prepared with savory fillings and served with meat and sauce.

Potica - nut roll.

Krhki flancati is a deep fried dough similar to brushwood.

Krofi are donuts with a sweet filling, popular in many Eastern European cuisines. In Croatia and Slovenia, consumption of krofi increases significantly during the annual winter celebrations. They are prepared on New Year's Day and other holidays such as Easter, Christmas and Thanksgiving.

Kvasenica is a salty or sweet open-faced pie with cottage cheese and sour cream.

Škofjeloški kruhki are handmade gingerbread cookies that are traditionally produced in and around the village of Škofja Loka.

Dražgoški kruhki are handmade gingerbreads that are traditionally produced in and around the village of Dražgoše. The most characteristic shape is the heart.

Beverages

Drinks made from milk are very popular in Slovenia: buttermilk (Kislo mleko) and kefir (Pinjenec).

Alcohol

Brinjevec (or Brinovec) is a strong alcoholic drink produced in the Karst and Brkini regions of Slovenia. It is redistilled from ground and fermented juniper berries, and is distinct from similar juniper drinks. It has a transparent color, contains from 40% to 50% alcohol and has a very characteristic tart taste, intended mainly for medicinal purposes.

Tropinovec is a Slovenian version of brandy made from grape pomace, neutral in taste and smell. Typically used as a base for adding different flavors to create new drinks:

borovničevec - with blueberries,
višnjevec - with sour cherries,
Orehovec - with walnuts,
medica - with herbs or honey.

But Tropinovets is not necessarily low-grade alcohol. When varietal grapes are used to produce it, it is sold as a separate product.

Češnjevec - cherry brandy.

Slivovka / Slivovica - plum brandy.

Cviček is a Slovenian wine from the Lower Carniola region.

Tolkovec - apple cider.

Serving and etiquette

On St. Martin's Day, Slovenians usually cook roast goose, duck, turkey or chicken with red cabbage and raspberries as a side dish.

A traditional Sunday lunch includes the following items: beef noodle soup, fried potatoes, grilled steak and salad.