Slovenian Recipes

Menu Bograč II (Slovenian Goulash Soup) Cabbage-Beet Slaw Cooked Greens Crostini I needed a make-ahead dish today, because I had to go to my office in the afternoon, instead of working  from home.  So I started the goulash soup in the morning, cooked it for about an hour, and then refrigerated it.  When I returned home, I cooked it for another hour. There are many approaches to making bograč.   So now I had the chance to experiment with a few variations. Bograč II  (Slovenian Goulash Soup, all beef, with some flavor additions) The basic recipe is here .  This time, I made the following changes : I used all beef stew meat, instead of half pork. I used 2 peppers (1 green and 1 red) instead of just 1. I added part of a small hot red pepper, minced. I skipped the tomatoes. Instead, I added 2/3 c. dried mushrooms, soaked and sliced, along with their liquid. And this time, I remembered to add two important seasoning boosts: 1 t. f...

Menu Bograč (Slovenian Goulash Soup) Crostini Green Salad (dandelion greens with cabbage, tomatoes, and zucchini) Goulash soup was the very first thing I tasted on my trip to Eastern Europe. My husband and I, along with my in-laws, had just arrived in Vienna, after seventeen hours of flying. Our guide pointed us in the direction of an airport café, where we had an hour to pass while she waited for a few more members of the tour group to arrive. We had departed from San Francisco at seven in the morning, changed planes in New York and Paris, and arrived in Vienna at what felt like midnight. It was just past ten in the morning, local time. I was excited, disoriented, exhausted. And hungry. But what to eat? The waiter was a young guy with a shaved head and a forbidding stare. He took one look at us, slapped an English language menu down on the table, and stalked off. It turned out we were in a genuine little bistro, a sort of all-hours workingman...