Top 5 Slovenian Porridges

Ajdovi žganci is the national dish of Slovenia, consisting of buckwheat flour and water. The word žganci is derived from žgati, meaning to burn. Originally, the dish was a basic meal for most people, a breakfast used to provide the daily nutrients and energy to farmers for their hard work during the day. Žganci was consumed as a substitute for bread, while the leftovers used to be toasted with lard the following day, so that no food went to waste. Today, the dish can be found throughout the country, but it is prepared differently in each region of Slovenia. It is commonly served with sauerkraut and grilled sausages on the side. Ajdovi žganci are considered the ultimate comfort food on cold winter days.Expand

Ajdova kaša is a traditional dish originating from Slovenia. Although there are many variations, it's usually made with a combination of buckwheat, vegetable stock, onions, garlic, mushrooms, bay leaves, fat, parsley, salt, and pepper. The buckwheat groats are covered with the stock and slowly simmered in a pot with bay leaves and salt. The onions are sautéed in oil or butter and mixed with the mushrooms, garlic, salt, and pepper. The mixture is cooked until the water evaporates and it's sprinkled with chopped parsley. It is then mixed with the buckwheat, and ajdova kaša is typically served with roast meat or sauerkraut.Expand

This hearty porridge is traditionally prepared with a combination of sour turnip, millet, and pork bones that have some meat and fat on them such as pork head, skin, or neck cuts. The dish is usually seasoned with zaseka - a preserve or a pâté made from cooked bacon, various spices, and local pumpkin seed oil. This once frugal dish was traditionally prepared during the annual pig slaughter, but nowadays it is one of the best representatives of traditional Prekmurje cuisine. It can be enjoyed as a main course or as an accompaniment to meat and potatoes.Expand

Loška medla is a traditional dish originating from the town of Škofja Loka. This porridge is usually made with a combination of millet groats, wheat or buckwheat flour, pork fat, smoked pork ribs, water, bacon, and salt. In order to prepare it, the ribs are shortly boiled and taken out of the pot. The washed millet is then cooked in the broth, and when it's nearly done, a combination of flour and pork fat is stirred into the pot and cooked with the millet until it softens. The only seasoning for medla is salt, and before serving, the dish is usually accompanied by pieces of meat and crispy bacon. This is one of the oldest peasant dishes in the Gorenjska region. If desired, various vegetables such as potatoes, cabbage, and turnips can be added to the porridge.Expand

Bohinjski žganci is a traditional dish originating from Bohinj. This polenta-like dish is made from coarsely ground autochtonous Bohinjka/Trdinka flint corn, characterized by dark reddish kernels. The roughly milled corn flour is cooked in water and seasoned with salt. In the past, the cooking water was reserved and combined with skuta (ricotta-like curd cheese) to be eaten with žganci, a practice stemming from peasants who didn't have milk. The dish is served with sour or sweet milk, sauerkraut, or pork rinds on special occasions.Expand