Slovenian cuisine

Last updated
Potica pastry as part of traditional Slovenian Easter breakfast Velika noc - jedila hren sunka pirhi potica.jpg
Potica pastry as part of traditional Slovenian Easter breakfast

Slovenian cuisine (Slovene : slovenska kuhinja) is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. [1] :15 The first Slovene-language cookbook was published by Valentin Vodnik in 1798.


Foods and dishes

Plate of various sorts of Slovenian cheese and meat together with garnish Slovenia (15068507911).jpg
Plate of various sorts of Slovenian cheese and meat together with garnish

Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is aleluja, a soup made from turnip peels and a well-known dish during fasting. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There is a wide variety of meats in different parts of Slovenia. In White Carniola and the Slovenian Littoral mutton and goat are eaten. On St. Martin's Day people feast on roasted goose, duck, turkey, or chicken paired with red cabbage and mlinci. In Lower Carniola and Inner Carniola, they used to eat roasted dormouse and quail. Until the crayfish plague in the 1880s the noble crayfish was a source of income and often on the menu in Lower Carniola and Inner Carniola.

Dandelion is popular as a salad ingredient in Slovenia and has been gathered in the fields for centuries. Even today dandelion and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of it. Families go on dandelion picking expeditions, and pick enough for a whole week. In the Middle Ages people ate acorns and other forest fruits, particularly in times of famine. Chestnuts were valued, and served as the basis for many outstanding dishes. Walnuts and hazelnuts are used in cakes and desserts. Wild strawberries, loganberries, blackberries, bilberries were a rich source of vitamins. Mushrooms have always been popular, and Slovenians liked picking and eating them. There are many varieties. Honey was used to a considerable extent. Medenjaki, which come in different shapes are honey cakes, which are most commonly heart-shaped and are often used as gifts.

Protected foodstuffs and food products

Idrijski zlikrofi in combination with Goulash Zlikrofi with gulasch.jpg
Idrijski žlikrofi in combination with Goulash

As of June 2015, twenty-two Slovenian foods and food products are protected at the European level: [2]

Traditional Slovenian dishes

Ajdovi zganci with cracklings Ajdovi zganci.JPG
Ajdovi žganci with cracklings
Matevz with roast meat and Sauerkraut Matevz (Slovenian cuisine).jpg
Matevž with roast meat and Sauerkraut

Soups and stews

Vegetarian dishes

Meat dishes

Desserts and pastries

Prekmurska gibanica PrekmurskaGibanica1.JPG
Prekmurska gibanica


A Lasko beer Pivo Lasko icecold.jpg
A Laško beer

Related Research Articles

Hungarian cuisine Culinary traditions of Hungary

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, dairy products and cheeses.

Tripe Edible offal from the stomachs of various farm animals

Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pig and sheep.

Offal Internal organs and entrails of a butchered animal

Offal, also called variety meats, pluck or organ meats, is the organs of a butchered animal. As an English mass noun, the term "offal" has no plural form. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.

Prosciutto An Italian dry-cured ham that is thinly sliced and served uncooked

Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Ukrainian cuisine Culinary traditions of Ukraine

Ukrainian cuisine is the collection of the various cooking traditions of Ukrainian people accumulated over many years. The cuisine is heavily influenced by the rich dark soil (chornozem) from which its ingredients come and often involves many components.

Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of the Slavic-speaking countries of Eastern and Central Europe.

Peasant foods

Peasant foods are dishes specific to a particular culture, made from accessible and inexpensive ingredients, and usually prepared and seasoned to make them more palatable. They often form a significant part of the diets of people who live in poverty, or have a lower income compared to the average for their society or country.

Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian. Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients and cooking procedures, while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.

Slovak cuisine

Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced trains as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.

Serbian cuisine consists of the culinary methods and traditions of the Republic of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Byzantines, the Ottomans, the defunct state of Yugoslavia, and Serbia's Balkan neighbours. Historically, Serbian food was characterised by strong influence from Byzantine (Greek) and Mediterranean cuisines, but also by Ottoman (Turkish), and to a lesser extent Central European cuisine.

Peranakan cuisine Cuisine of the straits Chinese people

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese and other influences.


Gibanica is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.


Žganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, pura on the Croatian coast, and also known in northern Italy. It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains.

Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition.


Dinuguan is a Filipino savory stew usually of pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.

Blood as food Food, often in combination with meat

Many cultures consume blood as food, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures, blood is a taboo food.

Styrian sour soup is a sour soup that originates from Lower Styria.

Dumpling Food that consists of small pieces of dough

Dumplings are a broad class of dishes that consists of pieces of dough wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.


  1. Strategija razvoja gastronomije Slovenije [The Strategy of the Development of the Gastronomy of Slovenia](PDF) (in Slovenian). Maribor Multidisciplinary Research Institute, University of Maribor; Slovenian Tourist Board. May 2006. Archived from the original (PDF) on 2016-03-03.
  2. "DOOR". European Commission. 29 June 2015.
  3. Traditional slovenian cookery. Adamlje Slavko, 1997. Mladinska knjiga. ISBN   8611150449
  4. 1 2 Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN   978-961-6531-39-9
  5. Molokhovets, Elena. Classic Russian Cooking. Indiana University Press, 1998. Page 331.