This week we explore a land of sharp mountains and sunlit grasses, where sheep meander and grapevines hang heavy with fruit. This is Slovenia, a natural wonderland, a place where the simple way of life is preferred.
Nowhere is this clearer, than in the food.
There are salads of bitter dandelion greens (harvested from right outside the back door) tossed with potato and hard-boiled egg, and bowls of sliced cucumbers in sour cream. There are turnip strudels (!) and cranberry stuffed omelets (!!).
The ingredients are common, but the combination is anything but…
Like most of the region, potato dumplings are considered a mighty good thing. It’s that age old search for comfort… an itch that can also be scratched with homemade rye bread accompanied by barley bean soup [Recipe], carrot turnip soup, buckwheat balls, or plated sausages.
Speaking of bread, Slovenia also has an incredible assortment of baked goods, from the glorious rye breads (which we tried with Belarus) to intricately braided wedding breads [Recipe], Easter rolls, fig or olive bread, nut or fig potica (or even the savory chive potica). We made walnut potica way back in the first year of this blog when we cooked Croatia. It was grand. Oh, and there’s fruit-filled ravioli. Delicious.
The question remains, with this much beauty, wherever shall I set up my picnic?
A great Slovenian resource for the hungry reader, is this pamphlet complete with photos and names of dishes by region. The assortment is astounding.