How to make Potica and other slovenian dishes

Traditional slovenian "Pehtran potica" / Tradicionalna slovenska pehtranova potica 


JOTA

  • 400 g sauerkraut or sour turnip
  • 400 g potatoes
  • 200 g brown beans
  • 1 tsp salt
  • 2 bay leaves
  • 5 black peppercorns
  • 20 g flour
  • 1 onion
  • 3 garlic cloves
  • 100 g smoked bacon

Separately cook soaked beans with bay leaves, potato chunks and sauerkraut. Dice the bacon and fry it with onions, then toss the mixture into the sauerkraut. Add cooked and mashed potatoes, blended beans and black pepper. Salt should be added to each ingredient already during cooking. Mix well. 

 

STYRIAN SOUR SOUP

  • 1.5 kg pig's trotters
  • vegetables for soup
  • 1 onion
  • 6 garlic cloves
  • 3 bay leaves
  • a few peppercorns
  • juniper berries
  • thyme
  • marjoram
  • parsley
  • 1 chilli pepper
  • 2 dl wine
  • vinegar
  • 2 dl sour cream

Put thoroughly cleaned pig’s trotters which were cut in halves into the cold water, add salt and bring to a boil. Let it boil for a short period of time and then add vegetables for soup, which were cut into slices (carrots, parsley, leek, celery, kohlrabi, cabbage and cauliflower stems, onion, which was cut into halves and quickly roasted, crushed garlic) and other spices. Once the meat becomes tender add wine and some vinegar, salt to taste and enrich the taste with black pepper and crushed chilli pepper. Just before you’re finished cooking add the sour cream. 

 

ROASTED POTATOES

  • 8 potatoes
  • 60 g fat
  • onion
  • salt

Peel freshly cooked and hot potatoes, cut them into thin slices and toss them onto fat where onions cut into strips were lightly fried beforehand. Sprinkle some salt, mix with a fork and fry covered until the underside of the potatoes becomes lightly yellow. If you wish, you can pour a ladle of soup and slowly fry the potatoes. 

 

 COOKED AJDOVI ŠTRUKLJI (BUCKWHEAT DUMPLINGS) WITH WALNUTS

  • 400 g buckwheat flour
  • 5 dl boiling salted water
  • 250 g ground walnuts
  • 1 egg
  • 1 dl sour cream
  • 1 tsp breadcrumbs
  • salt

Knead the buckwheat flour scalded with water into a smooth dough. When cooled, roll it into a blade-thin sheet, coat with the stuffing, roll it, wrap it into an oiled cloth, secure it with a string and slowly cook in boiling salted water for thirty to forty-five minutes.  To prepare the stuffing, mix walnuts, an egg, sour cream, breadcrumbs and a dash of salt. 

 

KRAJNSKA KLOBASA (CARNIOLAN SAUSAGE)

  • 2 pairs of Carniolan sausages

Put the Carniolan sausages into a pot with cold water and bring it to a boil. Remove the pot from heat and leave the sausages in the water for another 10 minutes. Serve them on a plate together with a side dish of your choice. 

 

RIČET

  • 250 g barley
  • 400 g dried meat
  • 100 g beans
  • carrots, parsley root, celery tuber, leek, kohlrabi
  • 2 potatoes
  • 2 garlic cloves
  • 2 tomatoes
  • 1 onion
  • bay leaf
  • black pepper
  • parsley greens

Sort through and wash barley and beans. Let them soak and cook them together with meat the following day. Let it boil slowly. After one hour mix in all the vegetables, except potatoes and tomatoes. Let it boil slowly for another thirty minutes. Add the diced potatoes and five minutes later also add the tomatoes. Add salt, herbs and parsley. You can serve the meat separately or you can dice it into bite-sized pieces and add it back into the pot. The cooked ričet has to be thick; if it is not thick enough, remove a ladle of soup vegetables and beans, blend them with a blender and mix them back into the dish. 

 

POTICA

  • yeast dough
  • 100 g butter
  • 3 egg yolks
  • 200 g sugar
  • lemon zest
  • 1 dl sweet cream
  • 1 kg walnuts
  • whipped egg whites of 2 eggs

Lightly mix the butter together with egg yolks and sugar into a foamy mixture. Add cream, half of the ground walnuts and carefully mix in the whipped egg whites. Roll out the leavened dough, spread with filling and sprinkle the other half of the walnuts on top. Tightly wrap the potica, put it into a greased tray, and let it rise for a few hours in a warm place, then lightly coat with eggs and put in an oven. Bake at 180 degrees Celsius for an hour to an hour and a half.

 

AJDOVI ŽGANCI (BUCKWHEAT SPOONBREAD) AND MUSHROOM SOUP

  • 400 g buckwheat flour
  • 50 g fat
  • 50 g greaves
  • 1.2 l boiling water
  • salt
  • 250 – 300 g mushrooms
  • 2 tbsp fat
  • 1 onion
  • parsley
  • 2 garlic cloves
  • 1 dl sour cream
  • 1.5 vegetable stock
  • salt

Toss the flour into a salted boiling water and cook covered for 6 minutes, then pierce the flour with a cooking spoon or turn it bottom up. Let it boil for another 6 minutes, remove some water and mix the spoonbread. To crumble them, add hot fat and cover for a few minutes, then use a fork and crumble them into a heated dish and serve with lard and cracklings accompanied by a mushroom soup.

Cook the onions in fat until yellow, add crushed garlic and cut mushrooms and stir until the mushrooms are dry. Then pour in soup. Let the soup boil for 15 minutes, add sour cream and chopped parsley.  

 

SAUERKRAUT

  • 1 kg fat
  • 1 tbsp fat
  • minced onion
  • salt

Cook the cabbage in salted boiling water. Fry the onions in fat and mix into sauerkraut from which you removed some liquid. Let it simmer. Before serving, add some fresh cabbage to the sauerkraut. Serve with cooked potatoes. 



JOTA

  • 400 g kislega zelja ali repe
  • 400 g krompirja
  • 200g rjavega fižola
  • 1 žlička soli
  • 2 lista lovorja
  • 5 zrn črnega popra
  • 20 g moke
  • 1 čebula
  • 3 stroki česna
  • 100 g prekajene slanine

Posebej skuhaj namočen fižol z lovorjem, na kose narezan krompir in kislo zelje. Na kocke narezano slanino ocvri s čebulo in stresi v kislo zelje. Dodaj kuhan pretlačen krompir in zmiksan fižol in popopraj. Vse sestavine posoli že med kuhanje. Dobro premešaj. 

 

ŠTAJERSKA KISLA JUHA

  • 1,5 kg svinjskih nogic
  • Jušna zelenjava
  • 1 čebula
  • 6 strokov česna
  • 3 lovorovi listi
  • Nekaj zrn popra
  • Brinove jagode
  • Timijan
  • Majaron
  • Peteršilj
  • 1 feferon
  • 2 dl vina
  • Kis
  • 2 dl kisle smetane

Dobro očiščene svinjske nogice, presekane na pol daj kuhat v mrzlo vodo, posoli in pusti, da nekaj časa vre, nato dodaj na kolobarje narezano jušno osnovo (korenček, peteršilj, por, zeleno, kolerabo, kocen zelja in cvetače, na pol prerezano in na štedilniku na hitro popečeno čebulo, strt česen) in druge začimbe. Ko se meso zmehča, juho zalij z vino in okisaj s kisom, po potrebi jo dosoli in izboljšaj okus še s poprom ter strtim feferonom; čisto na koncu dodaj kislo smetano. 

 

PRAŽEN KROMPIR

  • 8 krompirjev
  • 60 g maščobe
  • Čebula
  • Sol

Sveže kuhan, vroč krompir olupi, zreži na tanke liste in stresi na maščobo, v kateri bledo rumeno ocvreš na liste zrezano čebule. Potresi s soljo, premešaj z vilicami in pokrito praži, da krompir na spodnji strani rahlo porumeni. Lahko priliješ zajemalko juhe in ga počasi pražiš. 

 

 KUHANI AJDOVI ŠTRUKLJI Z OREHI

  • 400 g ajdove moke
  • 5 dl slanega kropa
  • 250 g zmletih orehov
  • 1 jajce
  • 1 dl kisle smetane
  • 1 žlička drobtin
  • Sol

Ajdovo moko popari in napravi gladko testo. Hladnega razvaljal za hladen nož debelo, namaži z nadevom, zvij, na rahlo zavij v pomazan prtič, poveži z vrvico ter v slanem kropu počasi kuhaj pol do tri četrt ure. Za nadev zmešaj orehe, jajce, smetano, drobtine in malo soli. 

 

KRAJNSKA KLOBASA

  • 2 para krajnskih klobas

Kranjske klobase položimo v lonec z mrzlo vodo in počakamo, da voda zavre. Nato lonec odstavimo in klobase pustimo v vodi še 10 minut. Postrežemo jih na krožniku z izbrano prilogo. 

 

RIČET

  • 250 g ječmena
  • 400 g suhega mesa
  • 100 g fižola
  • Korenček, korenina peteršilja, gomolj zelene, por, koleraba
  • 2 krompirja
  • 2 stroka česna
  • 2 paradižnika
  • Čebula
  • Lovorov list
  • Poper
  • Zelen peteršilj

Prebrana in oprana ječmen in fižol namoči in ju naslednji dan kuhaj z mesom. Vre naj počasi. Čez eno uro primešaj vso zelenjavo, razen krompirja in paradižnika. Počasi naj vre še pol ure. Dodaj na kocke narezan krompir in čez 5 narezan paradižnik. Posoli, dodaj dišave in peteršilja. Meso lahko postrežeš posebej ali pa ga nakockaš na velikost grižljaja in streseš nazaj. Kuhan ričet mora biti gost; če ni ga zgostiš tako, da mu odvzameš zajemalko jušne zelenjave in fižola, oboje pretlačiš z mešalcem in zamešaš nazaj v jed. 

 

POTICA

  • Kvašeno testo
  • 100 g masla
  • 3 rumenjaki
  • 200 g sladkorja
  • Limonina lupina
  • 1 dl sladke smetane
  • 1 kg orehov
  • Sneg 2 beljakov

Maslo penasto umešaj z rumenjaki in sladkorjem. Dodaj smetano, polovico zmletih orehov in na rahlo primešaj sneg beljakov. Vzhajano testo razvaljaj, pomaži z nadevom in potresi z drugo polovico orehov. Potico tesno zvij, položi v namaščen model, daj na toplo, vzhajano vsaj nekaj ur, nato premaži z jajci in speči. Pečeš eno uro do uro in pol pri 180 stopinjah.

 

AJDOVI ŽGANCI IN GOBOVA JUHA

  • 400 ajdove moke
  • 50g maščobe
  • 50 g ocvirkov
  • 1,2 l kropa
  • Sol
  • 250 – 300 g gob
  • 2 žlici maščobe
  • Čebula
  • Peteršilj
  • 2 stroka česna
  • 1 dl kisle smetane
  • 1,5 l zelenjavne jušne osnove
  • sol

Moko vsuj v slan krop in pokrito kuhaj 6 minut, nato jo predri z kuhalnico ali jo obrni, da pride zgornja plast spodaj. Ko vre še 6 minut, odlij malo vode in žgance zmešaj. Če jih hočeš drobiti, prilij vročo maščobo in pusti nekaj minut pokrito, nato jih z vilicami drobi v ogreto skledo in postrezi zabeljene z ocvirki z gobovo juho.

Na maščobi zarumeni čebulo, strt česen in zrezane gobe ter mešaj, dokler se gobe ne osušijo, zalij z juho. Juha naj vre 15 minut, dodaj smetano in sesekljan peteršilj. 

 

KISLO ZELJE

  • 1 kg zelja
  • 1 žlica maščobe
  • Sesekljana čebula
  • Sol

Zelje prekuhaj v vreli slani vodi. Na maščobi prepraži čebulo in jo primešaj zelju, ki mu odliješ nekaj vode. Pokuhaj. Preden postrežeš, med zelje zmešaj nekaj surovega zelja. Postrezi z kuhanim krompirjem. 



Tekst zbrala in uredila: Eva Mataln 

Prevod: Maja Miklavc & Miha Odar

Fotografija: Igor Unuk

Viri / Sources:

  • s. Felicita Kalinšek - Sodobna slovenska kuhinja