Selinka Soup
Step 1: Clean celeriac root and dice it; fry in olive oil and scald with boiling water.
Step 2: Shop celeriac leaves.
Step 3: Boil all above ingredients and add one or two spoons of flour. Cook until celeriac is soft.
Step 4: Season with chopped onion, garlic and breadcrumbs fried on butter.
Source: Janez Bogataj (2007): “Taste Slovenia”, National Geographic
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Šelinka Soup
© Slovenian Tourist Board
Recipes
Bigoli with Duck Ragù
Bigoli con L’Arna is one of the most mouthwatering dishes of Vicenza’s cuisine. This is an ancient recipe which brings us back in time of 16th century, when the Holy League defeated the Ottoman Empire in the famous Battle of Lepanto. To remember the glorious victory, Pope Pio V (and subsequently Gregorio XIII) established a feast called Our Lady of the Rosary, celebrated by the locals of Veneto with this special dish every first Sunday of October.
Ghent Waterzooi
Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.
Flemish Hotch-Potch
Hutsepot is a dish of boiled and mashed potatoes, carrots and onions with a long history in the traditional Dutch cuisine.
Marbled Gugelhupf
The Marmorgugelhupf definitely presides over apple strudel, Powidlgolatschen (a glazed pastry with a plum jam filling) and all the other sweet dishes in the cake display of Austrian coffee houses.
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Ingredients
- 1 bigger celeriac root
- 2-3 tablespoons olive oil
- piece dried pork (or sausage, prosciutto ham or pancetta)
- 1-2 potatoes, diced
- 1 clove garlic
- parsley leaves
- salt
- 1-2 tablespoons flour
- 1 tablespoon sugar
- butter, onion, garlic and breadcrumbs to season