ME Magazine
Recipe - A good lunch starts with soup. The Slovenians have the jota, a special sour soup. This is often consumed in the canteen of work or school or in one of the many cheaper self-service restaurants. Culinary location? Slovenia Recipe for the soupIngredients- 500 g of sauerkraut. - 500 g of kidney beans. - 3 large potatoes. - 2 tablespoons of lard. - 2 tablespoons of flour. - 3 cloves of garlic. - Salt. - Pepper. Preparation- Allow the kidney beans to swell in cold water the night before. - Peel, wash and cook the potatoes until they are tender. - Cook the sauerkraut and beans separately. - After cooking, add the sauerkraut and the beans to the potatoes. - Heat the lard, add the crushed garlic and flour and fry until light brown. - Pour the fried lard over the jot. - Add salt and pepper and let it simmer for a few minutes until it thickens. Enjoy your food. TEXT Thierry Hanan Scheers PICTURES
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At Magnificent-Earth.com you can discover the online ME Magazine from the Belgian adventurer Thierry Hanan Scheers travelling around the globe. Be sure you follow the adventures! You can find in ME Magazine reports, stories, photos, videos and more about travel and culture at worldwide destinations. Discover in ME Magazine the beautiful and wonderful places of our planet, far and close to home.
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© Magnificent-Earth.com - 'ME Magazine'
Thierry Hanan Scheers
2011-2019
© Magnificent-Earth.com - 'ME Magazine'
Thierry Hanan Scheers
2011-2019