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Slovenian food and some general eastern europe questions

Dylan Yolles | Nov 26, 200101:26 PM

I just got back from Slovenia where I had a few interesting dishes. One of my favorites was "jota" (sp) a thick, slightly sour soup made from beans, smoked bacon, and sauerkraut. It's commonly eaten in the mountains. Has anyone ever seen this in LA? (I understand it's not hard to make and am getting the recipe - I'll forward it to those interested.)

I am also curious if one can get the most common type of Slovenian sausage (I believe it's called something like "Carolinean") which is made from pork, garlic, and white wine; it is very smokey and winey, apparently they are cold smoked for 3-4 days. I assume other countries in the region eat the same thing, so I'd assume they'd be available in LA. Where's a good source for quality eastern european sausages in LA?

Also, they tend to eat the equivalent of sauerkraut made out of turnips, not cabbage - I thought that the turnip version was superior. Anyone seen this stuff?

Finally, I liked some of the local liquers and wine. "Pelinkovac" is a tasty cough syrup-like substance which has an addictive quality. The local wines are quite good and cheap, including some very nice dessert ice wines which tasted as good as anything German at a fraction of the price. Again, any LA sources for these types of things?

Anyway, that's all for now.

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