Premakne

Premakne is a traditional Slovenian dish that originates from the region of Prekmurje, located in the northeastern part of Slovenia near the Hungarian and Croatian borders. The name "premakne" is derived from the Slovenian word "premokriti," meaning "to soak," which refers to the preparation method of the dish. It is a hearty, comforting meal often enjoyed during colder months or as a way to use preserved or stored ingredients.

The dish consists primarily of a thick, creamy soup made from a combination of potatoes, carrots, onions, and sometimes other root vegetables like parsnips or turnips. The key ingredient that distinguishes premakne from other soups is the use of preserved or fermented cabbage, known as *kiseljak* or *kiselica*, which gives the soup its distinctive tangy flavor. Some variations may also include smoked or salted pork, such as bacon or sausage, adding richness and depth to the dish.

Premakne is typically served in a large, shallow bowl and is often accompanied by a side of fresh bread or rye rolls to soak up the thick broth. The soup is slow-cooked, allowing the flavors to meld together, and it is traditionally prepared in a clay pot or cast-iron vessel. While the dish is deeply rooted in Slovenian rural cuisine, it has gained popularity beyond the Prekmurje region and is now enjoyed across Slovenia and among Slovenian communities abroad.

The preparation of premakne reflects the resourcefulness of Slovenian farmers, who historically relied on preserving vegetables and meats to sustain themselves through winter. Today, it remains a beloved example of Slovenian culinary heritage, celebrated for its simplicity, warmth, and ability to highlight the flavors of seasonal ingredients.