Bujta repa (sour turnip hot pot or pork with pickled grated turnips) is a Slovene national dish. It was mostly made in Prekmurje, the northeastern part of Slovenia. The expression bujta comes from the verb form bujti (to kill). The dish was originally relished in winter at pig slaughter or koline.

Stefani pecenka it is minced meat with spices, some bread, similar to a meatloaf but with surprise of hard-boiled eggs stuffed in the middle. It is easy to make and is a lovely main course for any occasion. The Stephanie roast goes beautifully with Slovenian roasted potatoes which are called prazen...

Prežganka ("browned" soup with eggs) is Slovenian national soup made of flour, caraway seeds and beaten eggs. The brown color comes from browning the flour in oil or butter. Instead of the flour, breadcrumbs can be used. Prežganka is a traditional dish from Upper Carniola region.

Carniolan sausage is the most known Slovenian food, that has been named »kranjska« for the first time in 1896, and then became protected in 2015. It originated in Gorenjska region, from where it has grown across the whole Slovenia. This sausage is a protected Slovenian food.

Jota or yota is a stew, and its name derives from the Gaelic word for soup. This light and tasty stew is a karstic and Friulian national specialty of the Primorska and Gorizia region.This Slovenian food must be dense if it is made from meat, bigger slices of potatoes and whole beans.

Idrijski žlikrofi or Idrija potato dumplings originating from Idrija with its surroundings are well known traditional Slovenian food. They are prepared from home-made noodle dough, filled with mashed potato stuffing, and the smoked bacon or lard added salt and have a characteristic shape.

Bograč is a traditional Slovenian meat stew that was supposedly invented by Hungarian shepherds when Prekmurje was under Hungarian rule. The stew consists of four types of meat—traditionally pork, beef, venison, and boar—which are simmered along with potatoes, onions, spices, wine, and optionally...

Štruklji is one of the best-known Slovenian dishes with first recipes from the 16th century when cooked rolled dumplings were part of cuisine in monasteries and then established in the 17th century as a festive middle-class meal. It is popular side dish for meat, sauces and a delicious dessert.