Slovenian cuisine

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The Slovenian cuisine (Slovene: slovenska kuhinja) is not uniform, but diverse and influenced by the diversity of Slovenian landscape, climate, history and neighbouring cultures. In 2006, the leading Slovenian ethnologists have divided the country into 23 gastronomic regions.[1]:15 Slovenian cuisine can be divided into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. The bourgeois Slovene cuisine incorporated elements of Austrian, German and French cuisines, whilst the dishes eaten by the working class were mostly a function of their professions (notably, mining and forestry). The first Slovene-language cookbook was published by Valentin Vodnik in 1799.

Foods and dishes[edit]

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 soups are beef and chicken soup. Meat-based soups are served only on Sundays and feast days; more frequently in more prosperous country or city households. Slovenians are familiar with all kinds of meat, but it used to be served only on Sundays and feast days. Pork was popular and common everywhere in Slovenia. Poultry also often featured. There is a wide variety of meats in different parts of Slovenia. In White Carniola and the Slovenian Littoral they eat mutton and goat. On St. Martin's Day people feast on roasted goose, duck, turkey, and chicken. In Lower Carniola and Inner Carniola, they 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 regrad 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 basis for many outstanding dishes. Walnuts and hazelnuts are used in cakes and desserts. Wild strawberries, loganberries, blackberries, bilbeberries 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]

As of July 2012, thirteen Slovenian foods and food products are protected at the European level:[2]

Traditional Slovenian dishes[edit]

Ajdovi žganci with cracklings

Soups and stews[edit]

Vegetarian dishes[edit]

Meat dishes[edit]

Desserts and pastries[edit]

Prekmurska gibanica

Drinks[edit]

References[edit]

  1. ^ Strategija razvoja gastronomije Slovenije [The Strategy of the Development of the Gastronomy of Slovenia] (in Slovenian). Maribor Multidisciplinary Research Institute, University of Maribor; Slovenian Tourist Board. May 2006. 
  2. ^ "Zdaj uradno originalen: kraški pršut zaščiten v EU" [Now Officially Original: The Karst Prosciutto Protected in the EU]. Delo.si (in Slovenian). 15 June 2012. 
  3. ^ Traditional slovenian cookery. Adamlje Slavko, 1997. Mladinska knjiga. ISBN 8611150449
  4. ^ a b Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9
  5. ^ Molokhovets, Elena. Classic Russian Cooking. Indiana University Press, 1998. Page 331.