Experience Gorski Kotar: Authentic Blueberry Strudel Delight Awaits!
Bosbessenstrudel
Blueberry strudel – a speciality from the mountains of Gorski Kotar.
In Gorski Kotar, where blueberries grow freely in untouched forests, one of the most authentic home-made delicacies is born – blueberry strudel. This traditional mountain speciality is made from pure, boiled blueberries, carefully wrapped in a thin, crispy crust.
Without added cream or artificial ingredients, each strudel exudes simplicity and the natural flavours of the mountains and blueberries. The juicy blueberries from the forest give a refreshing aroma and authentic taste, while the crispy crust is the perfect contrast to the soft filling.
Blueberry strudel is not just a dessert – it is a part of the tradition and nature of Gorski Kotar, perfect for anyone who wants to taste the true spirit of the mountains.
Experience Gorski Kotar: Authentic Blueberry Strudel Delight Awaits!
Bosbessenstrudel
Blueberry strudel – a speciality from the mountains of Gorski Kotar.
In Gorski Kotar, where blueberries grow freely in untouched forests, one of the most authentic home-made delicacies is born – blueberry strudel. This traditional mountain speciality is made from pure, boiled blueberries, carefully wrapped in a thin, crispy crust.
Without added cream or artificial ingredients, each strudel exudes simplicity and the natural flavours of the mountains and blueberries. The juicy blueberries from the forest give a refreshing aroma and authentic taste, while the crispy crust is the perfect contrast to the soft filling.
Blueberry strudel is not just a dessert – it is a part of the tradition and nature of Gorski Kotar, perfect for anyone who wants to taste the true spirit of the mountains.
🍄 Forest Magic in a Bowl: Creamy Wild Mushroom Soup from Gorski Kotar
In the heart of Gorski Kotar, where the forests smell of pine, moss, and rich earth, something special is cooking — a thick, fragrant soup made from wild forest mushrooms, picked fresh straight from nature.
This soup isn’t just a warm dish — it’s the forest in a bowl. 🌲🍂
While the outside world slows down in the crisp mountain air, this dish warms the soul. Thick, dark, and rich in flavor, with notes of chanterelles, porcini, parasol mushrooms, and perhaps a few secret varieties known only to seasoned foragers — this is Gorski Kotar’s gourmet treasure.
🥣 Recipe: Creamy Wild Mushroom Soup
Ingredients:
• 500 g fresh wild mushrooms (chanterelles, porcini, parasol mushrooms, puffballs…)
• 1 onion
• 2 cloves of garlic
• 1 carrot (grated)
• 1 tbsp butter + 1 tbsp olive oil
• 1 tbsp flour (optional, for thickening)
• 700 ml vegetable or chicken stock
• 100 ml cooking cream (optional)
• salt, pepper, fresh parsley
• pinch of dried thyme or marjoram
Preparation:
1. Clean and chop the mushrooms. If using dried mushrooms, soak them beforehand.
2. Sauté the onion in butter and olive oil until translucent, then add garlic and grated carrot.
3. Add the mushrooms and cook until they release their liquid and soften.
4. If you want a thicker texture, stir in the flour and cook briefly.
5. Pour in the stock, season with herbs and spices, and simmer gently for 20–30 minutes.
6. Stir in the cream and freshly chopped parsley at the end. Taste and adjust seasoning.
7. For an extra creamy texture, you can blend part of the soup with an immersion blender.
✨ Serve with:
• Rustic rye or corn bread
• A drizzle of olive oil or a touch of cream on top
• A glass of white wine or local craft beer 🍷🍺
In the heart of Gorski Kotar, where the forests smell of pine, moss, and rich earth, something special is cooking — a thick, fragrant soup made from wild forest mushrooms, picked fresh straight from nature.
This soup isn’t just a warm dish — it’s the forest in a bowl. 🌲🍂
While the outside world slows down in the crisp mountain air, this dish warms the soul. Thick, dark, and rich in flavor, with notes of chanterelles, porcini, parasol mushrooms, and perhaps a few secret varieties known only to seasoned foragers — this is Gorski Kotar’s gourmet treasure.
🥣 Recipe: Creamy Wild Mushroom Soup
Ingredients:
• 500 g fresh wild mushrooms (chanterelles, porcini, parasol mushrooms, puffballs…)
• 1 onion
• 2 cloves of garlic
• 1 carrot (grated)
• 1 tbsp butter + 1 tbsp olive oil
• 1 tbsp flour (optional, for thickening)
• 700 ml vegetable or chicken stock
• 100 ml cooking cream (optional)
• salt, pepper, fresh parsley
• pinch of dried thyme or marjoram
Preparation:
1. Clean and chop the mushrooms. If using dried mushrooms, soak them beforehand.
2. Sauté the onion in butter and olive oil until translucent, then add garlic and grated carrot.
3. Add the mushrooms and cook until they release their liquid and soften.
4. If you want a thicker texture, stir in the flour and cook briefly.
5. Pour in the stock, season with herbs and spices, and simmer gently for 20–30 minutes.
6. Stir in the cream and freshly chopped parsley at the end. Taste and adjust seasoning.
7. For an extra creamy texture, you can blend part of the soup with an immersion blender.
✨ Serve with:
• Rustic rye or corn bread
• A drizzle of olive oil or a touch of cream on top
• A glass of white wine or local craft beer 🍷🍺