Cuisine of Slovenia’s Regions: Mineštra Soup in Kranj Style

Cooking time – 90 minutes.


  1. 2 sticks of smoked sausage,
  2. 2–3 smoked ribs – bones,
  3. 2 onions,
  4. 2 red carrots,
  5. 1 yellow carrot,
  6. 1 celery root,
  7. half a red sweet pepper,
  8. 1 leek,
  9. 1 hot pepper,
  10. salt,
  11. a pinch of chili,
  12. 2 sprigs of bay leaves,
  13. 2 cloves of garlic,
  14. 10 mL white wine,
  15. 2 tbsp tomato concentrate,
  16. 2 L broth,
  17. 1 tsp ground cumin,
  18. 1 tbsp smoked ground paprika,
  19. marjoram, basil (dried),
  20. a small bunch of parsley,
  21. 1 potato,
  22. 5–6 tbsp lentils,
  23. 2–3 tbsp any type of pasta,
  24. 0.5 can of canned brown beans.


Chop finely the vegetables. Fry onion until golden brown, add celery, carrots, and garlic. Fry the vegetables to soften them. When frying, add bay leaves to the onion to enhance its flavour. When the vegetables are softened, pour them with wine, mix and wait until the alcohol evaporates. Then add tomato concentrate, leek and paprika and fry for 5–7 minutes so that the mixture darkens and the tomato concentrate loses its sour taste.

Pour the broth, if possible the beef broth, and add the sausage cut into slices, smoked rib bones, and a bunch of parsley. Cover and cook for about 10 minutes over medium heat. Turn down the fire, season with marjoram and basil, add lentils, chopped potatoes and pasta. Add salt, pepper, and chili to taste. Boil until the ingredients soften. Before the end of cooking, remove the parsley, and make the mineštra soup thicker by adding mashed beans. If necessary, add more spices.

Serve mineštra with dumplings. You can add chive to dumplings to enrich the taste of the dish.