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Sirnica is well known soup from Solčava. Its recipe has been carried over in Solčava from generation to generation. It used to be cooked on fast days and Fridays when the meat was not eaten. Nowadays the meatless dishes become more and more popular that is why the quests like to try sirnica.

Sirnek is mature cottage cheese, a bit more salty, with cumin and left in the cold place for at least three weeks, when it gets typical spicy taste. The sheepherders (majerica) at the high hills used to prepare it in order to preserve the cottage cheese for the winter.

Necessary ingredients for “sirnica”:
3 litres water
2 stricken tablespoon mature cottage cheese
2 dl sour cream
bay leaf

For “štrukeljci”:
1 egg

Boil the water with by leaf and cumin, add sirnek and let it boil for at least 15 minutes. Make the roux from two tablespoons of flour and a bit of cold water and add it to the soup while stirring. Then add “štrukeljci” that have been previously made by hand out of flour and eggs. When done, add sour cream and salt to taste.

Instead of “štrukeljci” the potatoes chopped into cubes may be cooked.



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