See Ingredients

Krkonose Soup

  1. Pour lukewarm water on the bread yeast, mix and add salt and caraway.
  2. Let it warm until the next day.
  3. Add the broth from the soaked mushrooms and the chopped mushrooms.
  4. Cook over medium heat for approx. half an hour, until the soup becomes thick.
  5. Add finely chopped onion fried in butter, and not too thick a mix of beaten eggs.
  6. Before serving the soup, add peeled and sliced potatoes that have been boiled in the skin.


Source: Regionální turistické informační centrum Krkonoše


Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.


Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.


  • Homemade recipe:
  • 200g bread yeast
  • 150g butter
  • 10 g dried mushrooms (or 100g fresh mushrooms)
  • 1 onion
  • 5 eggs
  • 500g potatoes
  • salt
  • caraway
  • 1 litre water (water as required)

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