Slovenia Traditional cuisine

Local cuisine is rather specific - a mixture of Slavic and Austro-nemetskh tradition gives a very original result. From the German tradition borrowed widely used sauerkraut, grilled sausages, schnitzels and apple pastries, from the Austrian - omelet strudels and cakes. Old Slavic tradition, preserved in a large variety of mushroom dishes and soups, buckwheat porridge, extensive use of bread, dumplings, as well as local counterparts dumplings and ravioli. Hungary has borrowed "Kettle" and stewed soups, and from the Mediterranean cuisine - extensive use of seafood and greens.

The traditional first course - soup, pork with vegetables and vinegar, sour Juha, beef broth, Govea Juha ", mushroom soup, fish soup" ribi brodet ", soup with sausage" Ćevapčići, vegetable soup or soup of sauerkraut and vegetables in broth smoked meat - "vipavska iota. On the table always served excellent local bread.

Every meal begins with excellent local cheeses, produced both by conventional standards, as well as on the original local technologies. On the second you can try to fatty sausages "krainske klobase with horseradish, sausages, Ćevapčići" with plenty of sliced onion rings and fresh white bread, a sort of shish kebab "radshnichi" smoked ham "przhut" ravioli "zhlikrofi, squid with bacon and cheese, stuffed with all sorts of fillings pepper, Slovenian pilau - rice with mussels, crabs and prawns, chicken Tisza "Kuryi Tisza with a red sauce, béchamel, meat dumplings with mutton" zhlikrofi W bakeltse "filled with ground balls from the dough" shtrukli " etc.

The traditional dish in the Slovenian table - porridge (zhgantsy "). Buckwheat porridge is present in the menus of all restaurants. Goulash is popular for "Kettle", which has long tomyat on low heat in a copper pot, "burek" - a layer cake with meat and cheese, as well as the famous "Tunka" - fried pork with melted lard.

Because baking is good nut roll "potitsa" hot cakes "anything else" with apples and cheese and walnut sticks, Austrian strudel, which is called "zavitek, pancakes with peanut paste and whipped cream - palachinka, fried in hot oil, potato balls stuffed with apricots or plums, sprinkled with sugar and crackers, etc.

Coffee is prepared, mainly in Turkish - strong and sweet, but like a black or with cream (kava with sour cream "). Black tea is hardly serves - by "tea" tea from the hips to understand, or other herbs, and tea in our understanding is called "Ruski Chai (Russian Tea).

In Slovenia, make excellent wines. The most typical drinks - pear moonshine "Vilyamovka and liqueur" Pletershka Hruska "with mandatory pear in the bottle. Served these drinks with ice and a slice of pear. It is worth mentioning the famous ruby wine "Teran", "Porto" Brezhitskogo winery, "Refoshk", "Shipon, a young red" Tsvichek "from Posavya, semi-sweet white" Chardonnay Избор "special" Ptuyskoe urban wine "in special bottles," Lashko Riesling "," Modra Frankinya "and" Modra Pinot "from Podrave," Hrastovlets "," Chardonnay Vurberg "and" May Vrh "from Ptuya, as well as dozens of other excellent varieties.

Very good juniper vodka "brinenets" plum "slivovka", as well as very strong alcoholic drinks from apples, pears, blueberries, cherries and honey. The best varieties of peafowl are considered "Elatorog", "Union" and the "Gambrinus".