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Pohorje pisker

Typical meat and vegetable stew made of pork, beef and lamb, with the addition of buckwheat and mushrooms in season.

Pohorje pisker is dish where all the ingredients from bellow may be combined freely. It may be prepared with several types of meat or without meat, but at least one type of cereal and one type of legume must be inside.
Preparation time: 1 hour and 45 minutes or only 45 minutes, if the dish is prepared without meat. The quantities of the recipe suffice for 15 to 20 persons.

Allowed ingredients:
Meat: beef (Pohorje beef), venison (female or male deer), smoked pork (ribs, ham), lamb
Vegetables: yellow carrots, kohlrabi, parsley, cabbage, garlic, potatoes, leek, onion
Cereals: millet, barley, rye, oats, wheat (spelt)
Legume: beans (pods and grains, horse bean
Forest fruits: boletus, chanterelles, cranberries
Additional fluids: water, apple wine
Milk products: sour cream
Spices: salt, pepper, cumin, bay leaf, marjoram

800 g beef – back (Pohorje beef)
300 g smoked pork ribs
300 g smoked ham
2 onions
1 piece leek
2 or 3 yellow carrots
½ kg potatoes
300 g beans (grains)
300 g horse beans
4 – 5 cloves of garlic
1 kohlrabi
50 g celery
1 smaller cabbage
1 bouquet of parsley
1 marrow
250 g wheat (spelt)
300 g millet porridge
250 g barley
300 g mushrooms (boletus)
Spices: salt, pepper, cumin, bay leaf, marjoram, chives
fat or oil
apple wine for pouring on
sour cream (optional)

Cook the beans and the horse beans in salted water. Finely chop the onions and the leek and fry them on fat. Add the ham, beef and smoked pork ribs (also venison or lamb may be used). Stew for 10 minutes, add the mushrooms, chopped or grated carrots, kohlrabi, celery, grated cabbage, parsley, marrow and pour in the water. Stew the mixture for approx 45 minutes. Add washed barley, wheat (it can be previously cooked), chopped garlic, spices and pour in the apple wine. Cook for 20 minutes. Then add potatoes chopped in cubes and after 15 minutes the millet porridge. At the end add cooked beans and horse beans. If necessary, thicken the dish with the roux made from water and flour. Sprinkle generously before serving with chopped fresh parsley or chives. Serve in a clay bowl.



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