We say with certainty that we are gourmets: that we love good and quality food - as a nation or as individuals... It seems that we have always been such people - whether the times are "brilliant" or hard, whether we are talking about a period before or after the discovery of America, which brought us many goods that we now consider traditional - Serbian cuisine has always been rich with recipes and specialties that - with their smells and tastes - authentically and without error, remind us of Serbia.

In this section, we have chosen some recipes that represent traditional Serbian cuisine in the best way, as well as some new recipes that are a challenge for everyday life of every "host".

You can find more recipes and instructions for preparing interesting dishes on the website of the event's media sponsor: Hrana, Piće, Priče

The recipe for the stew with pork

In the preparation of this recipe we used " grne " - a vessel made in the village of Zlakusa, famous for potter's crafts. We were preparing in a bowl that is called "sač ". Sač is a traditional dishe for cooking "under the bell". Preparation in this container can be on the fire or in the ovens.


500 grams of pork • 1 onion • 1 paprika • 1 eggplant • 1 zucchini • 1 tomato • 2 carrots • 2 celeries • 2 potatoes • A cup of black coffee of integral rice • Oil • They are Pepper • Red pepper • Parsley


First stew chopped onion with oil in the pot, and then adds the pork. Briefly sear the meat, and remove from the pan. Add vegetables chopped into larger pieces (eggplant, zucchini, peppers, potatoes, and celery, carrots), add a little water. Stir until the vegetables are soft. Put some oil in the „sač“, insert meat and vegetables, add chopped tomatoes and rice, and pour the water. Add spices as you like and a teaspoon of cayenne pepper. Put it in a cold oven and set the temperature to 200 ° C. Allow to warm, and stir after half an hour to soak rice in water. After about an hour of cooking in a closed container, remove the lid, add a handful of chopped parsley and leave to until it is cooked.

Plum cake

This plum cake is well known to all generations A platter with plums, or simpler - a cake with fruit is grateful because it combines with almost all kinds of fruits. The origin of the cake is connected with Poland in which it is known as "Placek z Sliwkami". We've made with plums, with peaches and raspberries and blackberries - and plums it actually fit best. Recipe for pancake cake


• 8 - 10 plums, without stones • 1 cup / 200 g of sugar • 3-4 eggs • 1 cup / 240ml of oil • 1 teaspoon vanilla extract • 1 teaspoon of lemon juice (optional) • 2 teaspoons of yogurt (optional) • 2 cups / 250 g of flour • 1 tbsp of baking powder


Heat the oven at 190 ° and grease the plough (rectangular-shaped) with oil. Remove the seeds from the plums and prunes cut into halves or quarters. Lightly drain the eggs, then mix them with sugar and mix well with a mixer. Gradually add oil and vanilla extract and continue stirring until the mixture becomes pale and creamy. Add lemon peel and yogurt and mix. In a separate bowl sift flour and baking powder, and slowly add dry ingredients to egg mixture with a spoon, until everything is mixed. Pour the mixture into the prepared baking tray and press the plum over the surface. Bake in a preheated oven for about 35-40 minutes, check if the cake is baked by placing a toothpick in the middle - the cake is crossed when the tooth exits clean. Allow the cake to cool before cutting. In a closed container it keeps its freshness to four days.

Baked chopped sauerkraut with apples, prunes, herbs and honey

Aleksandra Mojsilović, with little blog Three halves is shared with us a recipe for baked chopped sauerkraut with apples, prunes, herbs and honey.


1.3 kilos of sauerkraut • 2 medium onions, finely chopped • 2 baked apples, chopped • 1/2 cup of sunflower oil • 8 garlic, cut into quarters • 16 dry plums, halved • 8-12 branches of thyme, finely chopped • 1 loaf of rosemary, finely chopped • 1/2 cup of honey • 2 cups of white wine • 3 lists of lovers • Salt and pepper


Heat the oven to 180 degrees. Cook onion in oil on medium heat in a large pot. Cook the onion for about 10 minutes, until it softens. Add sour cabbage, garlic, dried plums, herbs and a glass of wine in a pot, stir and cook in a medium heat, about 10 minutes until all the liquid is absorbed. Add the remaining wine, honey, bay leaf and cook, stirring frequently, for another 35 minutes until all the liquid is absorbed and the sour cabbage becomes soft and dark golden. If sauerkraut becomes too dry during cooking, add water. Add a cup of water in a pot and place it in the oven (or place it in a baking pan and then in the oven). Bake for about an hour until all the water is evaporated and the top layer does not become well caramelized. If sauerkraut becomes dry during cooking, feel free to add a little more water. The cabbage should be placed in the fridge one to two days before serving.

Recipe for vanilice

Vanilice are considered classic Serbian cakes. We tried to find historical data that would bring us closer to the emergence of this simple and much loved cookie, but unfortunately we did not succeed. We managed to find a large number of recipes for the preparation of vanilice, and we are still looking for historical data. The preparation is somewhat similar to linzer cookies from Austria, so the inspiration may have come from our neighbors from the north. There are a number of different family recipes for preparing vanilice, we have tried this one and we are very pleased with it.


1 kg of flour, • 500 g fat, • 200 ml of yogurt, • 1 cup of sugar, • 3 sugar vanilla sugar, • powdered sugar, • jam on request


Moisten fat and sugar, and gradually add yoghurt. Add the flour to the mixture and mix the dough. On a floured surface to stretch the dough to a thickness of about 5 mm. Cut out the desired shapes of vanilice from the dough and place them in a greased baking tray or put parchment paper. Bake for about 15 minutes at 150 degrees. When cooled, spread the jam on one vanilica, merge it with the other and roll into a mixture of powder and vanilla sugar. Tip: Baked cookies filled with jam quickly soften, if you want to keep the cookies firm, fill them with a jam on the day of service.