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Slovenian unique culinary journey on “Slavic Cooking” 

Most of Hungary’s food was formed and influenced many centuries ago by the cuisines of many different people kitchen … Turkish,  Italian, German, Bohemian-Moravian,  Polish, Croatian, Slovenian, Slovakian, Romanian,  during the Austrian Habsburg Empires expansion and also Jewish dishes just to mention a few.

It is no surprising foods migration to one and another  countries and becaming popular dishes kept boiling in today’s kitchens.  The Sloven foods are often simple and hearty. Many dishes are made with cream, such as mushroom soup, and pork sour soup. Horseradish with cream, a specialty of northeastern Slovenia, is often served with beef dishes.

In Slovenia also by experience realized “Cabbage” is a veggie which goes with many version in their gastronomy.

The Slovenian Cabbage Soup made its way to Hungary namely “Káposztaleves” which is a meaty cabbage soup that is often eaten on New Year’s Day. Káposztaleves is also thought to relieve the symptoms of a hangover, and this is probably the reason why this traditional Slovenian Soup became tradicional Hungarian soup is so popular on New Year’s Eve, but not to be confused with Korhelyleves or “Hangover Soup” which is known as one of the world’s greatest recipes with lots of paprika and 3 kinds of meat, topped off with a dollop of sour cream.

Hungarians call the soup (“Man-Catcher”) similar to the Sloven Cabbage Soup

Ingredients:  Ham hock, good size with lots of meat, 1 smoked sausage, ½  large head cabbage chopped or shredded, 8  cups of homemade chicken stock as a broth base or substitute or combined with water to make 4 quarts of liquid, 1  large onion chopped, 3 ribs celery chopped, 1 heaping tbs Hungarian paprika, 1 – 2  cups diced tomatoes, 1 or 2 Bay leaves. Add Sauerkraut (as much or little as you like), Salt & Pepper previously taste it. Sour cream to garnish.
Cooking Instructions. Saute onions and celery in bacon grease or lard, Toss in your cabbage, Add some S & P, Stir around until beginning to heat. Add your stock or water, ham hock, bay leaves and paprika. Bring to simmer. Allow to bubble on low for at least 2 hours. Taste and adjust seasonings as needed. Remove ham hock and dice the meat, placing it back into the broth.

Sloven Baked Mashrooms filled with Chesse

Ingredients: 12 whole fresh mushroom, 3/4 pound good quality of sliced Parmesan, mild Cheddar or Muenster cheese.

Cooking: Preheat oven to 300°F.  Wash the mushroom caps under running water, and remove the stems. Dry with paper towels. Cut the cheese into squares to fit between two mushroom caps. Make a “sandwich” of two mushroom caps with one square of sliced cheese between them. Secure with a toothpick, and place the mushrooms into greased pie plate or baking dish. Bake in the preheated oven for 20 to 30 mins until the mushrooms are tender, until bubbly and the cheese has turned golden brown.

Can be served up to 15 to 20 snacks, as an appetizer, but depending on the number of mushrooms can be a prepared for main meal as well with the same cooking as a/m.

The stuffed mashroom became one of the favorit yummy food in the Hungarian cuisine. It can be varied in many ways throughout all seasons. There is no limit in making stuffed mushrooms with all kinds of delicacies. Most of the work will run through… by the oven, and the result is very appetizing.

These stuffed mushrooms are full of flavour and a great way to start a dinner party. Serve warm or at room temperature.

Slovenia Potica Bread