What is Obara?

Obara is a traditional Slovenian steamed meat made of vegetables, meat and crumbs in soup sauce. This national meal from Slovenia can also add boiled grains, potatoes or noodles. It can be made with many types of meat, but it is the most popular with chicken. Historically, traditional Obara was generally made of the track, but other meat has grown in popularity, because the edible type of track became more difficult to get. This meal is generally a separate meal, but can be served next to fried snacks, such as freshly fried pork bark or chips or wheat. In addition to Dormouse, other types of meat used in Obara are typical meat such as chicken, beef and pork, as well as veal and frog legs. This meal is usually applied in a shallow bowl with several essential pieces of meat in the middle of a rich goulash loaded with vegetables.

Potatoes, onions, and cabbage is commonly added to the Obary, but it can also contain another seasonally fresh ingredients such as carrots and green vegetables.Historically, one of the more massive foods consumed in poor communities in Slovenia, in the past, Obara was served on Sunday and was sometimes the only meat that people ate in a week. More prosperous communities still ate Obaru, but often more often several times a week. When the potatoes were insufficient, dumplings of fresh noodles were added to the steamed meat.

Generally, the meat in this stewed baked baked before adding to the stew, but some versions require that the roast meat be noble before it gets into the stew. The thin sauce is made by cooking flour in butter and then adding the broth. Obli is often fragred and brown with butter and flour before adding the broth. Vegetables are usually fried before adding to steamed meat. Modern-day Obara is produced with more vegetables than originally soup.

dormouse is a small, herbivorous rodent that looks somewhat like a stub or squirrel. DorMouse used for cooking is called edible dormous or fat. These animals have been brought up for meat, but are recently trapped from nature. Although Dormouse has been used in many foods, its populations have decreased in many areas, causing it to become a protected species. As a result, it is now used rarely in food, especially outside Slovenia.