Slovenian cuisine (Slovene: slovenska kuhinja) is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions.[1]: 15 The first Slovene-language cookbook was published by Valentin Vodnik in 1798.
Potica pastry as part of traditional Slovenian Easter breakfast
Plate of various sorts of Slovenian cheese and meat together with garnish
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 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.
Protected foodstuffs and food productsedit
Prosciutto from KarstSalt and soap - products of Sečovlje Saltworks (Slovene: Sečoveljske soline), near Piran
prleška tünka, a product from Prlekija in eastern Slovenia, made of minced lard and pork.
Ptuj onion (ptujski lük), a sort of onion of a cordate shape, with red inspiration, whereas the edge has a more intensive purple hue.
extra virgin olive oil from the Slovenian Istria (ekstra deviško oljčno olje Slovenske Istre), a little bitter and spicy oil with a strong fruit aroma, produced in the Slovenian Istria, contains a large amount of oleic acid and biphenols.
Nanos cheese (nanoški sir), made of cow milk, hard, with small holes in the size of peas, a little sweet and spicy.
Kočevje forest honey (kočevski gozdni med), produced in the wider Kočevje area.
zgornjesavinjski želodec, an air-dried meat product from the Upper Savinja Valley, made of high-quality bacon and pork meat, stuffed in a pig stomach.
šebreljski želodec, produced in the areas around Cerkno and Idrija, made of high-quality bacon and pork meat, stuffed in a pig stomach.
Tolminc cheese (sir Tolminc), made of raw cows' milk in the area of Tolmin, tastes sweet and spicy.
Karst prosciutto (kraški pršut), produced in the traditional way on the Karst Plateau in southwestern Slovenia.
Karst cured neck meat (kraški zašink), a cylindrically-shaped meat product from the cured pork neck meat in a casing.
Bovec cheese (bovški sir), firm sheep cheese from area around Bovec near Soča river.
Steyer - Prekmurje pumpkin oil (štajersko-prekmursko bučno olje), dark coloured pumpkin oil derived from pumpkin seed.
Karst honey (kraški med), honey gathered exclusively on Karst Plateau.
Mohant , cows'-milk soft cheese with strong smell, piquant, sometimes bitter taste.
Slovenian honey (slovenski med), honey gathered exclusively on the territory of Slovenia.
Prekmurje ham (prekmurje ham), ham from Prekmurje.
Salt from Piran (piranska sol), salt gathered manually form salt fields on Slovenian coast near Piran.
Carniolian sausage (kranjska klobasa), usually cooked sausage from pork and bacon.
Istra Prosciutto** (istrski pršut), uncooked, unsmoked, and dry-cured ham from Istria.
Stayer Hop (štajerski hmelj) is a small genus of flowering plants in the family Cannabaceae, needed for beer production.
Kamnik eggs (jajca izpod Kamniških planin), eggs from area under Kamnik Alps in central Slovenia.
meat from boškarin cattle** (meso istrskega goveda - boškarina), meat from specific Istrian cattle.
Fritaja (see also frittata) is a Croatian and Slovenian dish. Both are specialties in Istria. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs, chicory, tomatoes, young garlicsprouts and spices available to add to egg.[4] Fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red wine.
Wikimedia Commons has media related to Slovenian cuisine.
^ [The Strategy of the Development of the Gastronomy of Slovenia] (PDF) (in Slovenian). Maribor Multidisciplinary Research Institute, University of Maribor; Slovenian Tourist Board. May 2006. Archived from the original (PDF) on 2016-03-03.
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This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Slovenian cuisine news newspapers books scholar JSTOR October 2011 Learn how and when to remove this template message Slovenian cuisine Slovene slovenska kuhinja is influenced by the diversity of Slovenia s landscape climate history and neighbouring cultures In 2016 the leading Slovenian ethnologists divided the country into 24 gastronomic regions 1 15 The first Slovene language cookbook was published by Valentin Vodnik in 1798 Potica pastry as part of traditional Slovenian Easter breakfast Contents 1 Foods and dishes 2 Protected foodstuffs and food products 3 Traditional Slovenian dishes 3 1 Soups and stews 3 2 Vegetarian dishes 3 3 Meat dishes 3 4 Desserts and pastries 3 5 Drinks 4 ReferencesFoods and dishes edit nbsp Plate of various sorts of Slovenian cheese and meat together with garnish 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 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 Protected foodstuffs and food products edit nbsp Prosciutto from Karst nbsp Salt and soap products of Secovlje Saltworks Slovene Secoveljske soline near Piran As of January 2023 update 24 Slovenian foods and food products are protected at the European level 2 prleska tunka a product from Prlekija in eastern Slovenia made of minced lard and pork Ptuj onion ptujski luk a sort of onion of a cordate shape with red inspiration whereas the edge has a more intensive purple hue extra virgin olive oil from the Slovenian Istria ekstra devisko oljcno olje Slovenske Istre a little bitter and spicy oil with a strong fruit aroma produced in the Slovenian Istria contains a large amount of oleic acid and biphenols Nanos cheese nanoski sir made of cow milk hard with small holes in the size of peas a little sweet and spicy Kocevje forest honey kocevski gozdni med produced in the wider Kocevje area zgornjesavinjski zelodec an air dried meat product from the Upper Savinja Valley made of high quality bacon and pork meat stuffed in a pig stomach sebreljski zelodec produced in the areas around Cerkno and Idrija made of high quality bacon and pork meat stuffed in a pig stomach Tolminc cheese sir Tolminc made of raw cows milk in the area of Tolmin tastes sweet and spicy Karst prosciutto kraski prsut produced in the traditional way on the Karst Plateau in southwestern Slovenia Karst cured neck meat kraski zasink a cylindrically shaped meat product from the cured pork neck meat in a casing Bovec cheese bovski sir firm sheep cheese from area around Bovec near Soca river Steyer Prekmurje pumpkin oil stajersko prekmursko bucno olje dark coloured pumpkin oil derived from pumpkin seed Karst honey kraski med honey gathered exclusively on Karst Plateau Mohant cows milk soft cheese with strong smell piquant sometimes bitter taste Slovenian honey slovenski med honey gathered exclusively on the territory of Slovenia Prekmurje ham prekmurje ham ham from Prekmurje Salt from Piran piranska sol salt gathered manually form salt fields on Slovenian coast near Piran Carniolian sausage kranjska klobasa usually cooked sausage from pork and bacon Istra Prosciutto istrski prsut uncooked unsmoked and dry cured ham from Istria Stayer Hop stajerski hmelj is a small genus of flowering plants in the family Cannabaceae needed for beer production Kamnik eggs jajca izpod Kamniskih planin eggs from area under Kamnik Alps in central Slovenia meat from boskarin cattle meso istrskega goveda boskarina meat from specific Istrian cattle shared with CroatiaTraditional Slovenian dishes edit nbsp Ajdovi zganci with cracklings nbsp Matevz with roast meat and Sauerkraut Ajdovi zganci Belokranjska povitica Bujta repa Funsterc Kmecka pojedina Kranjska klobasa Matevz Mavzelj Mezerli Minestra minestrone Obara stew Pirh Potica nut roll Prekmurska gibanica Ricet Spehovka Vipavska jota Soups and stews edit Bakalca Bobici Bograc Jota Vipavska kisla juha Vipava sour soup Minestra Prezganka is Slovenian national soup made of flour caraway seeds and beaten eggs 3 Sara Stajerska kisla juha is a sour soup that originates from Lower Styria It is prepared at the feast of koline pig slaughter from the pork pettitoes and parts of the pig s head Vegetarian dishes edit Ajdovi zganci zganci is a dish in Slovenian cuisine It s similar to polenta although prepared with finer grains Balthasar Hacquet 1739 1815 mentions that zganci was served with sauerkraut in Upper Carniola 4 Aleluja Bezgovo cvrtje Compe Fritaja see also frittata is a Croatian and Slovenian dish Both are specialties in Istria They are especially common in the springtime as at that time there are many plants and vegetables such as wild asparagus wild hops herbs chicory tomatoes young garlic sprouts and spices available to add to egg 4 Fritaje are many times prepared throughout the year with ham mushrooms sausages bacon white or red wine Idrijski zlikrofi Jabolcna cezana Kasa is a dish commonly eaten in Eastern Europe At least a thousand years old kasha is one of the oldest known dishes in Eastern European Slavic cuisine 5 Krapi Maslovnik Matevz Medla Mesta Mocnik is made from cereals such as buckwheat maize wheat millet rye or oats in either milk cream or soured cream Njoki Smojka Struklji Meat dishes edit Budelj Bujta repa Bunka food Furesna Jetrnice liver sausage Kranjska klobasa Carniola sausage Krvavice black pudding Mavta Mavzelj Meso v tunki Mezerli Povijaka Prata Prsut prosciutto Sivanka Svacet Vampi Tripe Zaseka Zelodec stomach Desserts and pastries edit For a more comprehensive list see List of Slovenian desserts nbsp Prekmurska gibanica Bobi Buhteljni Cmoki Hajdinjaca Kremsnita Krhki flancati Krofi Kvasenica Miske Mlinci Ocvirkovica Pinca Pogaca Posolanka Povitica or Potica nut roll Prekmurska gibanica Sarkelj Skofjeloski kruhek Spehovka bacon roll Vrtanek Zlevanka Drinks edit nbsp A Lasko beer Brinjevec Borovnicke Jabolcnik apple wine Cesnjevec cherry brandy Cvicek Slovenian wine from Dolenjska region Teran Slovenian wine from Primorska region Kislo mleko sour milk Sabesa Slivovka Slivovica Tolkovec Tropinovec Pinjenec buttermilk Union beer Lasko Zlatorog beerReferences edit nbsp Wikimedia Commons has media related to Slovenian cuisine Strategija razvoja gastronomije Slovenije The Strategy of the Development of the Gastronomy of Slovenia PDF in Slovenian Maribor Multidisciplinary Research Institute University of Maribor Slovenian Tourist Board May 2006 Archived from the original PDF on 2016 03 03 DOOR European Commission 24 January 2023 Traditional slovenian cookery Adamlje Slavko 1997 Mladinska knjiga ISBN 8611150449 a b Taste Slovenia Bogataj Janez 2007 Rokus Gifts ISBN 978 961 6531 39 9 Molokhovets Elena Classic Russian Cooking Indiana University Press 1998 Page 331 Retrieved from https en wikipedia org w index php title Slovenian cuisine amp oldid 1218755564, wikipedia, wiki, book, books, library,
