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Traditional Slovenian food

My project. Traditional Slovenian food. Th ese are some of the traditional Slovenian dishes. Jota (a stew with cabbage , beans , potatoes and meat ) Bograč (a stew with 3 different kinds of meat and potatoes ) Idrijski žlinkrofi ( hand made noodles from the town Idrija).

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Traditional Slovenian food

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  1. Myproject TraditionalSlovenianfood

  2. These aresome of the traditional Slovenian dishes • Jota (a stewwithcabbage, beans, potatoesandmeat) • Bograč (a stewwith 3 differentkindsofmeatandpotatoes) • Idrijski žlinkrofi (handmadenoodlesfromthetown Idrija)

  3. TRADITIONAL DISHES • Prekmurska gibanica (a richcakewith 8 differentlayers) • Pustni krofi (doughnutsweeatduringthearnival time) • Soška postrv (a troutfromtheriver Soča)

  4. JOTA

  5. Ingredients • WE NEED • 500 g sourcabbage • 300 g brownbeans • 300 g potatoes • 1 onion • 300 g porkneck • 100 g dry Bacon • 2 tablespoonsoil • 30 g flour • 1 spoontomatosauce • Salt • Pepper • Parsley • Garlic • Laurelleaf

  6. Making jota • Weputthe beans overnight in cold water. • Weputthe sauerkrautin the container. Add smokedporkneck , a Laurel leaf and a few grains of pepper; salt if necessary. Cover with cold waterand boil and cook for about 45 minutes. • Potatoes arecutinto pieces. Pour themwith water, and bring to the boil. Cookless than 15 minutes. • Slicethebacon. First wepealtheonionandcut it • Thenweputbeans , cabage, potatoes, andtomatosauce in a containersalt it andbring it to boil. • Wecook it for 10 min. • At theendwe make rouxandpour it in thecontainer. • Wecanalso ad some waterthatwecookedthebeans in to finish it.

  7. DOUGHNUTS

  8. Ingredients • 650 g wheatwhiteflour • Salt • 3 dl milk • Sugar • Yeast • 6 psceggyolk • Butter • Oil • Rum • Lemonpeel • Marmalade

  9. Makingthedoughnuts • Weputtheflour in a bowland make a hole in themidle. Weaddsalt on theside. • Wemix 4 spoonsofwarmmilkandsugar , thenaddyeastandflour. Alltogether is pouredintotheholeandleftforyeast to rise. • Wewhiskeggyoakandsugarthenaddmeltedbutter 2 spoonsofoil, rum, lemonpeelandmilk. • Theeggmixture is poured in thebowl. Thenwekneadthedough, andleave to rest for 1 hour. • Werollthedough one fingerthickandleave to rise for 10 more minutes. • Cutthecirclesandputthem on a warmboardcoverthemandleave to rise for 30 minutes. • Puttheoilintothe pot andthenwefrythedougnuts 2 minutes on eachside. • Whenthey are readyweinjectmarmalade in themiddleandspreadthepowderedsugar on top.

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