Slovenian Cuisine

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Slovenia - Cooking and Food

Overview of Slovenian Cuisine History
The Slovenian history explains best all the influences in the Slovenian cuisine. This country was a part of Italy, which explains all the pastas and pastries and also, Slovenia was part of the Austro-Hungarian Empire and that is why, Slovenian cuisine has a Hungarian influence, too, especially in the pork and beef meat dishes. Because it is near the Balkans, the Oriental cooking style has its own representation in the Slovenian space, especially considering all the grilled foods. An important fact when discussing the Slovenian cuisine is the fact that it rarely uses imported products, such as exotic fruit and cereals that don’t grow in the country. The traditional Slovenian restaurants are known as Gostlinas and they serve meals with all these influences. Regarding beverages, the Austrians and Hungarians “borrowed” the Slovenians the pivo beer, so popular and served with all kind of dishes. Because Slovenia also has a sea coast, it affords excellent seafood, including shellfish and the Adriatic bluefish. Slovenians seem to be very hospitable people and don’t take no for an answer when offering a visitor some food. The most important meal of the day is eaten in the early afternoon and only rarely late in the evening. Sometimes, they can eat up to 8 courses, during a family reunion or celebration. It is normal to share the salad bowl with the neighbors at the table, as Slovenians are very friendly in all occasions. Using your own fork to pick up food is also a custom, as their eating habits are rather casual.

Cuisines of Slovenia


By Geographic Area and Style:
 * Slovenia - Slovenian

Add an Sloveniann Article or Recipe: createpageform-slovenian Due to its history and cultural background, Slovenia is characterized by culinary diversity and still, some general rules and traditions have predictable patterns. There is a wide range of cooking traditions and styles, due to the fact that Slovenia has 7 regions: Koroska, Dolenjska, Notranjska, Primorska, Prekmurje and Stajerska.

In Koroska, the famous dishes are the sweet Zganci, made with honey, the traditional pork meatballs and the Zlinkrofi, similar to Italian pasta, but with added fruit. In the center of the country there is Notranjska and on the coast there is Primorska. These 2 regions have similar dishes, like the meat soups (jota with vegetables and pork) and the pastas (fizol with beans or prsut with olives and bread). The fish dishes are also popular, both as main course and as soup (brodet fish soup). In Stajerska and Prekmurje, the traditional meal is the na zlico, defining a range of soups: sour, soup, potatoes soup, brzole or brogac. On Sundays, Slovenians from these regions eat turkey with mlinci or smoked ham in pastry with jelly, served with white and red wine. In Gorjenska, the most famous soups are the browned soup with eggs and the vegetable hot-pot and in Dolenjska, the potatoes polenta and the matevz are the most eaten meals. In Dolenjska and Bela Krajina people also eat grilled or roasted meat and vegetables, instead of bread and beans as bean rolls or cured pork with mashed beans.

Slovenian Food Glossary


Finding the ingredients for an Slovenian Recipe is not so easy when you do not know the names of the ingredients. Take time to make a list of ingredients and the name they may be found under at the Local Markets. You may have to look and ask questions the first few times if you are unfamiliar with ingredient names.


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Preparation Methods for Slovenian Cooking
Because the Slovenian meals are complex and contain more elements that usual, even the plain salads, the Slovenian cooking requires time and patience. Sometimes, all the ingredients are precooked and then integrated in the main dish. Very often, such in the case of all meats with sauces, there are 3 different recipes to follow and a basic one that unites the other 3: sauce, topping and meat are cooked separately and then baked once again. The same thing is done with the pastas, which are often cooked at home with eggs, milk and flour, then the topping is made out of beef, sausages and vegetables and then there is a special sauce that gathers them all. The filling in all desserts, made of apples or other fruit is precooked, too and sometimes let to get cold, which requires an extra amount of time. Cooking home bread, from making the flour till the final product is a long process, which includes devotion and appreciation of national values.Before any holiday, the preparations are intense, as women prepare around 6 courses for the Sunday meals or the Sunday Easter and Christmas dinner. Besides tasting good, it is important that these look appetizing for all the guests.

Special Equipment for Slovenian Cooking
Slovenians use modern equipments, even if cooking traditional, old food. The main course is served on flat round plates and the salads and soups are served in wide bowls and the ornaments are reduced. Desserts, like the pies or the traditional strudels are put on wide trays. Because they eating customs are friendly and casual, the table is set so that more people can eat from the same salad bowls, without using other cutlery. The types of food that Slovenians consume are not hard to find in regular food stores, as imported products are rare. Special preparations when wanting to cook Slovenian is an Italian cookbook, as many Slovenian recipes, especially the ones including pasta come from Italy. From all spices, chilly and pepper are mandatory for most of the Slovenian meals and vinegar is a must for all salads. A regular stove is necessary for roasted meat and especially for roasted potatoes (krumpir); these are laid on the stove grill and let for 1 hour to turn into chrome color. In the traditional farms that still exist today, the Slovenians prepare home made bread, cooked in a special heating and cooking oven, which can be found today just in European museums and in these old farmhouses. Also, the wheat is taken from the barn, transported, carted to the mill to be grounded into fine flour.

Slovenian Food Traditions and Festivals
Slovenians are Christians and their important celebrations are Christmas and Easter. For Easter, Slovenians prepare a special cake called paskha, also eaten in Russia; this is made of cheese and raisins and has the shape of a pyramid and the inscription of the letter XB, meaning Christ has risen. The kulich is also popular, among with babka and a wide range of biscuits, flavored with orange, lemon, cinnamon, poppy seeds and almonds. The potica is the national cake, consisting of nut bread and also served in Croatia and Slovakia and on both occasions: Christmas and Easter. On Easter Sunday, the meat is consumed with abundance: roast veal, suckling pig, meat as a stuffing in the cabbage rolls, meatballs and sausages; the eggs are not missing from the Easter Sunday either. On Christmas, Slovenians also eat a lot of cookies, like the Christmas fruit bars, made with a lot of butter, chopped dates and walnuts and candied fruit and the Slovenian Christmas cookies, with jelly, ground nuts, walnuts and lemon flavoring. On Saint Martin’s day, on November 11th, the grape juice officially becomes wine, changing from most to vino. The same day, mlinci (dough with roasted goose) and gibanica (dessert) are eaten. Other celebrations, when traditional food is consumed are: Slovenian Culture Day on the 8th of February, International Labor day on the 1st and 2nd of May and Assumption day, on the 15th of August.

People in Slovenian Food
It is very easy to be or become a gourmand in Slovenia, due to the fact that Slovenian cuisine is rich and has multicultural influences. The Slovenian chefs sometimes call their cooking table or kitchen the laboratory, as the preparation and the techniques are pretty complex and require precision. The chefs are usually specialized on a sub domain, as knowing and preparing all meals is a hard job. While the chefs in the coast restaurants of Primorska are specialized in preparing marinated anchovies a la Riko, mussels buzara, lobster with vernaccia wine or polenovka po trzasko (all luxurious seafood specialties), in Stajerska the chefs are specialized on rich soups, like kurja juha vampova juha and gobja juha, the farmers keep it simple by making their own bread and sacrificing and preparing the pig at Christmas. There are many restaurants in Slovenia with specific national cuisines: Italian with the famous pizzas and pastas, Arabic kebab and grilled dishes, Chinese restaurants with sweet and sour and rice, Hungarian and German with potato gulas, sausages and beef steaks and all kind of different desserts, with numerous ice-creams and strudels. These are all adapted and transformed by the national Slovenian cuisine, by famous chefs from all the country’s regions.
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