Date: 6. April 2020
Time to read: 1 min
A typical dish from Dolenjska region. It is one of the best examples of economical behavior. The main ingredient is the water in which the Easter ham was cooked. Characteristic taste are giving the peels of turnips, one of Slovenia's most distinctive ingredient.
2 l water where the Easter ham was cooked
300 g dried turnip peels
Pasta for thickening
200 g wheat flour
2 tbsp cracklings for the top
Dry the turnip peels for a few weeks before use.
Put the vegetables in to boiling ham water and cook it for 30 minutes.
Take the vegetables out of the water and put turnip peels into the water.
Cook for 40 minutes.
In the meantime, prepare pasta.
Mix flour end eggs and prepare hard dough.
Make very small pieces and cook them in the soup for another 15 minutes.
Before serving, put vegetables back into the soup.
Serve with hot cracklings on the top.