traditional slovenian food- recipes

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There is hardly a dish more emblematic of Slovenian cuisine than pražen krompir. This beloved dish is cooked repeatedly in kitchens across the country, passed from hand to hand, generation to generation. You’ll find it everywhere — on the tables of family homes, in modest family-run restaurants, and on the menus of nurseries and school canteens, quietly feeding childhoods and memories alike.

Traditionally, this classic Slovenian food arrives at the table alongside roasted meats, sausages, and sauerkraut, or served with a bowl of tender beef simmered slowly in broth. Other times, it stands proudly on its own, enjoyed simply with a salad or topped with a pair of fried eggs. No ceremony is needed — just pure comfort.

I grew up with this dish. It is the smell of my mum’s kitchen, the sound of the pan scraping gently at the bottom, the patient turning of potatoes until they were golden and just right. What I share with you here is her version — a coastal variation from Slovenia’s Littoral, known as krompir v teći, or patate in tecia. In this part of the country, olive oil and pancetta take the place of lard and pork cracklings, echoing the rhythm of the sea and the Mediterranean sun. Inland, the older pražen krompir recipes still reign — heartier, heavier, and equally loved.

This humble potato dish quietly unites Slovenia. It belongs everywhere and nowhere at once — stretching from alpine kitchens to coastal towns, woven deeply into the food culture of Istria and Dalmatia, and flowing naturally across borders into Italy.

Pražen krompir is not just a side dish. It is a memory, a meeting point, and a reminder that the simplest food is often the one that stays with us the longest.

Ingredients for the pražen krompir recipe (Serves 4):

1kg of potatoes

100g unsmoked pancetta or bacon, cut into small strips or finely diced, including bacon lardons or pork cracklings

about 240g of onions, peeled and finely sliced

2 Tbsp extra virgin olive oil or lard

celtic sea salt

black pepper

200ml meat or vegetable broth or stock (you can create a simple stock using a good quality instant vegetable or meat stock powder)

flat leaf parsley, roughly chopped, for garnish. 

This dish is a staple of traditional Slovenian food, showcasing the rich flavors of Slovenian cuisine.

Wash the potatoes whole under cold running water. Place them in a large pot, cover with water, add salt, and bring to a boil. Simmer gently until fully cooked, depending on their size. This method is essential for making a delicious pražen krompir recipe, a beloved dish in Slovenian cuisine.

Drain the potatoes and allow them to cool slightly. You may remove the skins if you prefer, but they are not essential as much of the potato’s mineral content sits just beneath the skin. Keeping the skins on adds both flavor and texture, especially when using young potatoes widely available in Australia. Cut the potatoes into irregular, bite-sized chunks and set aside.

Heat the olive oil or lard in a wide, heavy frying pan. Add the finely sliced onions and pancetta, cooking slowly over low heat. Allow the onions to soften and caramelize to a deep golden color while the pancetta becomes fully cooked and lightly crisp. This stage takes around 40 minutes and should not be rushed, as it is essential for developing sweetness and depth of flavor, characteristic of traditional Slovenian food.

Increase the heat slightly and add the potatoes. Season with sea salt and freshly ground black pepper, keeping in mind that the pancetta and broth will contribute their own seasoning.

As the potatoes heat through, gently break down some of the larger pieces using the back of a wooden spoon or a fork. Avoid mashing completely; the texture should remain rustic, with visible chunks. Allow the mixture to cook undisturbed for a few minutes so a light crust forms on the bottom of the pan. Scrape up the golden bits, break the crust, and stir. Repeat this process several times, adding small splashes of broth or stock as needed to prevent the potatoes from drying out.

The aim is to finish with a balance of textures: crisp, caramelized fragments folded through soft, creamy potatoes, enriched with sweet onions and savory pancetta.

Taste and adjust the seasoning with sea salt and black pepper. Finally, sprinkle with roughly chopped fresh flat leaf parsley and serve hot.

This pražen krompir recipe is not suitable for freezing, as the texture of the potatoes does not hold up well once thawed. When reheating, add a small amount of stock or broth to restore moisture, as the potatoes tend to dry out after being chilled in the fridge. Pražen krompir, a staple in Slovenian cuisine, can also be prepared using leftover boiled potatoes or adapted from leftover mashed potatoes, with minor adjustments to moisture and cooking time, making it a versatile option in traditional Slovenian food.

Kranjska Klobasa (Carniolan sausage) is a quintessential dish in traditional Slovenian food. Another popular item is Stephanie Roast (Štefani pečenka), a Slovenian meatloaf with a hard-boiled egg center, often served alongside a delicious pražen krompir recipe. Various roasted meats, such as pork, beef, lamb, or chicken, are traditional main courses that pair well with the potatoes. Krvavica (blood sausage/black pudding) is another classic accompaniment, especially enjoyed during the colder months. Personally, I savor a glass or two of Pinot Noir or Cabernet Merlot with the whole meal. Pa dober tek! Recipe by Ana Hadalin.