Styrian sour soup

Styrian sour soup
Type Sour soup
Place of origin Slovenia
Region or state Lower Styria
Main ingredients Pork parts, potatoes, onions, garlic, marjoram, thyme, parsley, black pepper, salt, apple or wine vinegar
Cookbook: Styrian sour soup  Media: Styrian sour soup

Styrian sour soup (Slovene: Štajerska kisla juha) is a sour soup that originates from Lower Styria.

History

Styrian sour soup was a staple at koline, the biggest secular festival, and become a synonymous with late-night parties. It was typically served at nuptials after midnight.[1]

Preparation

It is prepared at the feast of koline (pig slaughter) from the trotters (feet) and parts of pork head and spiced with onions, garlic, marjoram, thyme, parsley, black pepper, salt and apple or wine vinegar. Slice the meat and vegetables for stock into pieces and boil in salted water. together with herbs. Cut the potatoes into pieces and add them to the soup stock after the meat was softened. Mix in the sour cream or sour milk and flour to thicken, and continue to cook until all ingredients are soft. At the end add some vinegar.[2]

Variations

The meat can also be boiled in one piece. Cut it into pieces and add to the soup only when the vegetables and potatoes are done.

See also

References

  1. Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9
  2. Traditional slovenian cookery. Adamlje Slavko, 1997. Mladinska knjiga. ISBN 9788611150444
This article is issued from Wikipedia - version of the 6/25/2013. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.