Dish

Prežganka

Slovenian soup

Prežganka is made by first cooking onions in fat until they are soft and translucent. Then, flour is added and cooked until it turns golden brown. Finally, water or broth is added to the mixture and the soup is simmered until it thickens. Some variations of Prežganka include adding vegetables such as potatoes or carrots, or adding meat such as sausage or bacon. It is typically served with bread or crackers.

European cuisine› Alpine cuisine› Slovenian cuisine

Soup

Origins and history

Prežganka has been a staple in Slovenian cuisine for centuries. It was originally a peasant dish that was made with simple ingredients that were readily available. Today, it is still a popular dish in Slovenia and is often served at family gatherings and celebrations.

Dietary considerations

Prežganka is not suitable for those with gluten or wheat allergies.

Variations

There are many variations of Prežganka, including adding different vegetables or meats. Some recipes call for adding cream or sour cream to the soup to make it richer and creamier.