Slovene cuisine

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 23 gastronomic regions. Slovenian cuisine can be divided into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. The bourgeois Slovene cuisine incorporated elements of Austrian, German and French cuisines, whilst the dishes eaten by the working class were mostly a function of their professions (notably, mining and forestry). The first Slovene-language cookbook was published by Valentin Vodnik in 1798

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 soups are beef and chicken soup. Meat-based soups are served only on Sundays and feast days; more frequently in more prosperous country or city households. Slovenians are familiar with all kinds of meat, but it used to be served only on Sundays and feast days. Pork was popular and common everywhere in Slovenia. Poultry also often featured. There is a wide variety of meats in different parts of Slovenia. In White Carniola and the Slovenian Littoral they eat mutton and goat. On St. Martin's Day people feast on roasted goose, duck, turkey, and chicken. In Lower Carniola and Inner Carniola, they 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 basis for many outstanding dishes. Walnuts and hazelnuts are used in cakes and desserts. Wild strawberries, loganberries, blackberries, bilbeberries 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.

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