Gobova juha is a traditional mushroom soup. Although there are many variations, the soup is usually made with a combination of wild mushrooms, onions, garlic, butter, flour, potatoes, white wine or wine vinegar, bay leaves, marjoram, salt, and pepper.
The onions are sautéed in butter and then mixed with flour and garlic. The mushrooms are cut into chunks and added to the pot with water, marjoram, bay leaves, potatoes, salt, and black pepper. The soup is simmered over low heat until the potatoes become tender.
MOST ICONIC Gobova juha
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Kraška jota is a traditional thick soup or stew originating from the Karst area. It's usually made with a combination of sauerkraut, sour turnip, pork ribs, beans, pork sausages, potatoes, stock, onions, garlic, olive oil, paprika, black pepper, salt, thyme, and marjoram.
The garlic and onions are sautéed in oil, and the sausage, stock, potatoes, and herbs are then added to the pot. After a few minutes of cooking, sauerkraut and sour turnip are added to the mix, followed by the beans, salt, pepper, and paprika.
Though it employs simple ingredients, prežganka is a Slovenian classic. This nourishing soup is prepared with water, flour that is lightly browned in oil, and spices such as caraway seeds, paprika, salt, and pepper. A lightly whisked egg is often added into the soup, which gives the dish a thicker consistency and a more complex flavor.
Prežganka is commonly served with croutons or toasted bread on the side and is believed to be a great hangover remedy. A similar dish is found in Croatia, where it goes under the name prežgana juha or ajnpren juha, and in Germany, where it is commonly referred to as einbrennsuppe.
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Vipavska jota is a traditional thick soup or stew originating from the Vipava area. It's usually made with a combination of beans, potatoes, sauerkraut, lard, garlic, flour, bay leaves, salt, and pepper. The sauerkraut is boiled in salted water and mixed with slightly mashed cooked potatoes and half of the beans.
The other half of the beans is mashed and added to the soup with garlic sautéed in lard and bay leaves. The sauerkraut mixture is added to the soup, it's seasoned to taste, and then simmered for a few more minutes. If desired, cured pork is added to the soup in order to improve the flavors.
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Štrukljeva juha or Štajerska dumpling soup is a popular fasting dish from the Maribor region. In order to prepare it, štruklji dumplings (made from strudel dough and filled with cottage cheese) are cut into smaller pieces and cooked in salted boiling water.
During the process, the cottage cheese from these dumplings thickens the soup so it becomes more filling. Before serving, štrukljeva juha is commonly sprinkled with chopped chives or parsley. It is recommended to pair the soup with neutral, light white wines such as Pinot Gris or Chardonnay, possibly semi-dry.
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Ješprenj or ričet is a traditional dish originating from Slovenia. Ričet is often called ješprenj in Slovenia, which is Slovenian for dehulled barley. Although there are many variations, the dish is usually made with a combination of dehulled barley, onions, garlic, leeks, carrots, olive oil, beans, pork ribs, bay leaves, tomatoes, stock, and herbs such as parsley, lovage, and savory.
The vegetables are sautéed in olive oil, mixed with the other ingredients, covered with stock or water, and the dish is then simmered until the barley is soft. The meat is taken out of the pot, sliced, and added to this thick soup according to personal preferences.
Štajerska kisla juha is a traditional sour soup originating from Lower Styria. It’s usually made with a combination of pig’s trotters, pork head, garlic, onions, salt, pepper, marjoram, parsley, thyme, apple or wine vinegar, potatoes, sour cream, and flour.
The meat and vegetables are sliced and boiled in water, then mixed with a combination of flour and sour cream in order for the soup to thicken. At the end, vinegar is added to the soup to make it more sour. This soup is traditionally prepared during pig slaughter, known as koline, and it was typically served after midnight.
Smukavc is a traditional dish originating from Idrija. Although there are variations, this hearty stew is usually made with a combination of cabbage, chicory, or kale leaves, garlic, potatoes, salt, and minced lard. The ingredients are boiled in water, and the potatoes are mashed once they become tender, with the same water in which they were cooked.
The stew can be additionally thickened with flour if the consistency is too thin. Once done, smukavc is often served with sliced sausages on the side. Some people consider smukavc a dense soup instead of a stew.
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Korejevec is a traditional soup originating from the Kozje region. It's usually made with a combination of yellow and red carrots, shallots, garlic, wine vinegar, beans, flour, paprika, lard, cracklings, bay leaves, marjoram, salt, and pepper. The soup is simmered for about half an hour before it's thickened with flour, lard, and cracklings.
It's brought to a boil once more, then seasoned with wine vinegar before serving. The soup was originally made with only yellow and white carrots, but nowadays red carrots make a regular appearance. Korejevec is especially popular during autumn and winter.
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.
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