Matevž: Difference between revisions
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[[File:Matevž (Slovenian cuisine).jpg|thumb|Matevž|250px]] |
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'''Matevž''' (puréed beans with [[Pork rind|cracklings]]) is a [[Slovenia|Slovene]] national dish. The dish is typical of central Slovenia, especially of the [[Gottschee|Kočevsko region]]. It is made of [[beans]] and [[potatoes]]. Its origins come from the 19th century. Originally the lower social classes ate it as a main course. The dish is also known as ''krompirjev mož'' (potato man), ''medved'' (bear) or even as ''belokranjski mož'' ([[White Carniola]] man). The term ''matevž'' is a derivative from male [[personal name|name]] Matej or Matevž ([[Matthew (name)|Matthew]]). ''Matej'' or ''Matevž'' word origins to many other dialectical expressions: ''to have matevža'' means to have a hangover.<ref>Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. {{ISBN|978-961-6531-39-9}}</ref> |
'''Matevž''' (puréed beans with [[Pork rind|cracklings]]) is a [[Slovenia|Slovene]] national dish. The dish is typical of central [[Slovenia]], especially of the [[Gottschee|Kočevsko region]]. It is made of [[beans]] and [[potatoes]]. Its origins come from the 19th century. Originally, the lower social classes ate it as a main course. The dish is also known as ''krompirjev mož'' (potato man), ''medved'' (bear) or even as ''belokranjski mož'' ([[White Carniola]] man). The term ''matevž'' is a derivative from male [[personal name|name]] Matej or Matevž ([[Matthew (name)|Matthew]]). ''Matej'' or ''Matevž'' word origins to many other dialectical expressions: ''to have matevža'' means to have a hangover.<ref>Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. {{ISBN|978-961-6531-39-9}}</ref> |
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It is mostly served as a [[side dish]]. It is usually eaten with [[sauerkraut]] or [[turnip]]s. |
It is mostly served as a [[side dish]]. It is usually eaten with [[sauerkraut]] or [[turnip]]s. |
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==Preparation== |
==Preparation== |
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Overnight soaked beans put in cold water, add [[butter]] and [[Bay Laurel|laurel]] leaf, then boil. Separately, cook peeled potatoes, strain water, add butter, [[sour cream]], and [[Pork rind|cracklings]]. Mix cooked beans with buttered potatoes and |
Overnight soaked beans put in cold water, add [[butter]] and [[Bay Laurel|laurel]] leaf, then boil. Separately, cook peeled potatoes, strain water, add butter, [[sour cream]], and [[Pork rind|cracklings]]. Mix cooked beans with buttered potatoes and purée. Add [[garlic]]. |
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== See also == |
== See also == |
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Revision as of 19:09, 7 November 2022
 | This article needs additional citations for verification. (February 2013) |
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Matevž (puréed beans with cracklings) is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevsko region. It is made of beans and potatoes. Its origins come from the 19th century. Originally, the lower social classes ate it as a main course. The dish is also known as krompirjev mož (potato man), medved (bear) or even as belokranjski mož (White Carniola man). The term matevž is a derivative from male name Matej or Matevž (Matthew). Matej or Matevž word origins to many other dialectical expressions: to have matevža means to have a hangover.[1]
It is mostly served as a side dish. It is usually eaten with sauerkraut or turnips.
Preparation
Overnight soaked beans put in cold water, add butter and laurel leaf, then boil. Separately, cook peeled potatoes, strain water, add butter, sour cream, and cracklings. Mix cooked beans with buttered potatoes and purée. Add garlic.
See also
References
- ^ Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9
External links
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