Prežganka

Prežganka is a traditional soup originating from Slovenia. It is also known in other Central European countries such as Hungary, where it is called pirítós leves, and in Austria, where it is known as Einbrennsuppe.

History

The history of Prežganka dates back to the times when people needed to make use of every food item they had, so as not to waste anything. It was a common dish among the poor, as it required only a few simple ingredients that were readily available.

Ingredients and Preparation

Prežganka is a brown roux soup, made by browning flour in fat, and then adding water or broth. The soup is typically seasoned with salt, pepper, and sometimes garlic or onions. Some variations of the recipe may also include eggs, vinegar, or sour cream.

The preparation of Prežganka starts with heating fat in a pot, then adding flour and stirring until it turns brown. Water or broth is then added, and the mixture is brought to a boil. The soup is then seasoned to taste, and served hot.

Cultural Significance

Prežganka is a staple in Slovenian cuisine, and is often served as a starter at traditional Slovenian meals. It is also commonly consumed as a remedy for hangovers, due to its high salt content and warming properties.

See Also

• Slovenian Cuisine
• Roux
• Soup

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