Aleluja (lit. Hallelujah) is a traditional soup originating from the Dolenjska region. This typical Easter soup is prepared with water in which the Easter ham was cooked, dried turnip peels, salt, pepper, seasonal vegetables, eggs, and flour. The vegetables are cooked in leftover Easter ham cooking water, along with the turnip peels.

Hand-made soup pasta is made from flour and eggs, which is then cooked in the soup. Once done, aleluja is often garnished with hot cracklings before it’s served and enjoyed. There are several regional variations on aleluja, and some of them are not prepared as a soup, but as a porridge.