Grandmother's kitchen

Supper

For supper the housewives prepared:

• porridge made of rye larded with cracklings or served with milk or
• zganci' made of wheat or 'topolovi zganci'
• porridge made of wheat or
• 'sukanec'
• potato salad or
• larded potatoes
• potatoes with soup, larded with roux, i.e. sauce made by browning flour on lard and adding some water, or
• whole potatoes, larded with cracklings or
• larded turnips or
• sweet turnips with potatoes or
• sour milk with bread made of mixed flour or
• bread and cheese or
• bean salad or
• stewed dried fruit or
• cabbage salad with beans and potatoes or
• 'zganci' with 'prezganka' or
• sauerkraut with oil, 'coffee' made of chicory
• in the autumn, sometimes, they also baked apples.

Whole potatoes or potatoes in pieces were often served with the dishes made of sauerkraut, turnip, kohlrabi, barley and others. "It was a habit that we always munched something in addition to the main dish." says the villager. Every meal was also accompanied by bread.

Apples were baked on fat. The villager remembers: "It had a nice smell if you used a bit of fat."

In the winter they always cooked warm supper, however, this was not so often the case in the summer when there was enough green beans and salad. Those more well-off also had a coup of 'proja coffee' after supper. They did not have a light meal before lunch known as 'dojuzinek' (literally, up-to-lunch) or 'mala juzina' (small lunch). Only when workers not belonging to the family came to help on a field or when they were engaged in a harder work, they prepared potato salad, sour milk with bread and bacon with onions.