Grandmother's kitchen

Lunch

For lunch they ate the following:

• potatoes and beans or
• potatoes and string beans or
• sweet cabbage and potatoes or
• potatoes with a soup, cake known as 'prosta povetica' or
• kohlrabi, potatoes and carrots or
• carrots, beans and potatoes or
• plain horsebeans or beans or
• peas or green peas and potatoes with a soup or
• porridge made of barley with green peas or
• plain corn and beans or
• sauerkraut and beans or
• pickled turnip and beans or
• porridge made of barley or
• cucumber salad, potatoes with 'zganci' or
• sauerkraut or pickled turnip, potatoes with 'zganci'
• soup with 'struklji' dumplings, 'struklji' on itself or
• small 'strukeljci' dumplings with a soup.

Before WW2 some housewives of the village 'Nerajec' also prepared the following for lunch:

• stew known as 'ajmoht' made of low quality parts of home bread rabbits or chicken with 'bleki' or 'strukeljci' dumplings or
• different sauces served with potato dumplings or
• plump dumplings or
• potato dumplings larded with bread crumbs and served with a salad.

'Struklji' were considered to be a better meal, and primarily these were prepared on Fridays. The cooks did not throw away the soup that was left over. They poured it over cooked mashed potatoes and served it as a thick soup. Shredded apples and horseradish, and in the summer, cucumber salad was served with 'struklji' made of leavened dough. 'Strukeljci' were also served only with soup, i.e. the water in which they were cooked.

If a housewife considered the meal not being substantial enough they also prepared something in addition to it. Thus one of the villagers says: "If a lunch was not good enough, our mother, occasionally, to top up, prepared eggs with cracklings or fried shredded potatoes to which she added an egg, a bit of butter and flour. Occasionally, she also made 'prostacek'. We ate it hot."