Dish

Bohinjski žganci

Bohinj žganci

Bohinjski žganci are a type of buckwheat dumpling that are boiled in water or broth until tender. They are often served with meat dishes or as a side dish with sauerkraut or pickled vegetables. The dish has a nutty flavor and a slightly chewy texture. Bohinjski žganci are a good source of fiber, protein, and minerals like magnesium and iron.

European cuisine› Alpine cuisine› Slovenian cuisine

Porridge

Origins and history

Bohinjski žganci have been a staple food in Slovenia for centuries, dating back to the Middle Ages. Buckwheat was introduced to Slovenia by the Crusaders and quickly became a popular crop due to its ability to grow in poor soil conditions. Today, Bohinjski žganci are still a beloved dish in Slovenia and are often served at special occasions like weddings and holidays.

Dietary considerations

Gluten-free, vegan

Variations

There are many variations of Bohinjski žganci depending on the region and personal preference. Some recipes call for adding onions or bacon for extra flavor, while others use milk or cream to make a creamy porridge. Some people also like to add herbs like dill or parsley for a fresh taste.

Presentation and garnishing

Bohinjski žganci can be served in a bowl or on a plate, garnished with fresh herbs or a dollop of sour cream. They can also be shaped into patties or balls and fried for a crispy texture.

Tips & Tricks

Toasting the buckwheat flour before making the dumplings adds extra flavor and texture to the dish.

Side-dishes

Bohinjski žganci can be served as a side dish with meat or vegetable stews, or used as a base for casseroles and baked dishes. They also pair well with sauerkraut and pickled vegetables.