Matevž

Matevž (puréed beans with cracklings) is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevje 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 mush' (cf. Gottschee German muož 'mush'),^[1] belokranjski mož 'White Carniola mush', or medved (literally, 'bear'). The term matevž is a derivative from male name Matej or Matevž (Matthew).^{[citation needed]} Matej or Matevž word origins to many other dialectical expressions: to have matevža means to have a hangover.^[2]^[relevant?]

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.

References

^ Schröer, Karl Julius (1870). Wörterbuch der Mundart von Gottschee. Vienna: K. u. k. Staatsdruckerei. p. 182.
^ Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9

External links

Matevž with photo

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[1] Schröer, Karl Julius (1870). Wörterbuch der Mundart von Gottschee. Vienna: K. u. k. Staatsdruckerei. p. 182.

[2] Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9

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See also	List of bean soups List of tofu dishes
Category

Preparation

See also

References

External links