It goes great with asparagus and you can always try your own version. Among them, buckwheat kasha has a prominent position, it is a pure harmony of flavours. Because of that we have a wide variety of dishes based on mushrooms (soup, with meat, pasta, eggs, in risotto). The Slovenian woods and meadows are extremely rich with mushrooms. Stir it well together and cook for another 10 minutes. If you are using canned beans, rinse them well with water before putting them into the pot. When the potatoes are finally in the pot add all other ingredients, including the beans. Afterwards add the potatoes, as described above. Add bay leaves and juniper berries, wait till it boils, then cook it for about an hour. Add sour turnip or sauerkraut (don’t rinse it) and cover it with water. Then use a big pot and stir fry cut pork ribs (make sure to cut all the bones out) and Carniolian sausage (if we want it in the jota, otherwise cook it separately). You can also rinse the sour turnip or sauerkraut before cooking to remove some acidity in case you would like your jota less sour. You can cook jota also without the sausage and add it as a side dish. This recipe gives you an option to prepare it with or without Carniolan sausage. One of the important things in making jota is finding a balance between animal fats and acidity. Add it to the turnip or sauerkraut which has been cooking separately. Boil the potatoes till soft then mash them a little without pouring any water out. To the pointĬhop the onions and garlic, stir them in the olive oil, then add peeled potatoes cut in chunks, add some salt and cover with water. Acid prevents vegetables from softening during the cooking, so cook the potatoes and turnip or sauerkraut separately. Potatoes and sour vegetablesĪs you want our potatoes to be really soft cooked, you can’t cook them together with the turnip or sauerkraut. Before cooking you should rinse the beans and put them to cook in the freshwater adding a few bay leaves. Make sure you put them in enough water, because the beans will grow twice their size. To cook your own beans you should let them soak overnight before cooking. One for the turnip or sauerkraut, one for the potatoes and another one if you will cook your beans instead of using the canned ones. Kranjska klobasa (optional) How to prepare it?Īlthough you are cooking a one pot dish, you’ll however need at least two pots. ½ kg of smoked pork ribs (or less if you prefer your food to be lighter)Ĩ00g can of brown beans or 300g of dry brown beans if you will cook it yourself What do you need?įor a big (about 8 litres) pot of soup, you need: By making a huge amount of it at once, you can eat it also in the following day and also freeze it for later consumption when you won’t have time to cook a fresh meal. The great appeal of the stew or one pot dishes is in their practicality and jota is no exception. The dish originates from the Slovenian karst in the south western region. Jota is Slovenian popular winter fermented turnip or sauerkraut based stew. Recipes of 4 traditional Slovenian dishes Jota with Carniolan sausage (Kranjska klobasa) You will learn about Slovenian traditions, rich cultural and cuisine heritage, eat like a local and enjoy the beautiful sights of the city while walking from one restaurant to another. If active participation isn’t your thing or in the days you are visiting Ljubljana would just like to relax, you can opt the Food Tour Ljubljana and get a taste of traditional Slovenian cuisine with this guided tour through the capital’s restaurants. Learn to prepare Slovenian dishes with the chefįor all who would like a closer look into the Slovenian traditional culinary in Ljubljana, you can discover the amazing food it has to offer by being an active part of this culinary story – Cooking Class Ljubljana. As for desserts, the two nationally treasures – walnut roll (potica) and Prekmurje layer cake (Prekmurska gibanica) make a grand entrance at every celebration or culinary event. The famous Carniolan Sausage is still very popular as are dishes made from sour cabbage, such as jota, buckwheat kasha or štruklji. But there are a lot more traditional dishes that have survived over the centuries. Traditional Sunday lunch and moreĪlthough the Slovenians might be known traditionalists at heart they also like to experiment, recently also in the culinary field, but if you ask any Slovene what a typical Sunday lunch looks like you will get a similar answer every time: Beef soup, roast beef and stir potatoes. Some of those specialties, still popular today, are protected on European level. Due to the country’s small dimension, most of its traditional dishes were influenced by neighbouring countries, but nevertheless some dishes developed their own identity and a distinct taste. Slovenia is proud of its wide range of traditional dishes, varied by different culinary regions.
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