shemaleup.net
xfetish.club
site-rips.club
sexvr.us

Poštóklja

Poštóklja. Photo: Tomo Jeseničnik

This is a very popular dish in the Kobarid area, and is known by several dialect names (such as poštokja, štoklja, štakanje). It is a vegetable and potato puree-type dish with dripping. The original name comes from the method of preparation, with the cooked vegetables being thoroughly mashed and squeezed.

Ingredients (quantities are not given, since the preparation of this dish depends on your own creativity and the ingredients that are available):

Potato

Kale or turnip leaf, cabbage, chicory, dandelion, string beans, squash or barley and vegetables

For the dripping:

Fat or instead fritters, lard or sour cream

Onion

Garlic

To taste add pepper, a little vinegar, milk and grated cheese

Preparation:

Peel, wash and boil the potato in salted water.

Cook the selected vegetables separately. Once cooked, mix both together and mash or blend thoroughly into a puree. Mix in grated cheese or milk to taste.

Add the selected dripping (the most commonly used is pork lard), in which the diced onion and garlic is fried. You can also add pepper and a few drops of vinegar to Poštoklja.

This dish can be served on its own. It can also be offered with sour cream, fritters or used as a side dish for meat.

 

Source:

Janez Bogataj, Taste Slovenia, Ljubljana 2007