MILK SOUP WITH SMOKED MEAT
1/2 kg smoked meat, 1 bay leaf, nutmeg, salt, 50 cl milk, 2 decagrams flour, 40 cl sour cream

Cook the smoked meat in water with the bay leaf, salt and cook until ready. Then stir the milk and the flour together and add to the soup, add sour cream, bring to a boil, salt again and season with nutmeg.

SOUR SUCKLING PIG SOUP
500 g pig's trotters, 200 g lights, 400 g heart, 150 g onions, 50 g garlic,
300 g potatoes, 50 g fat, 10 g powdered paprika, 20 g flour, salt, 1 bay leaf, vinegar

Chop the pig's trotters into small pieces, cook them, salt and spice them with the bay leaf. Simmer the heart and lights separately, let them cool and cut into strips. Once the trotters are cooked, add the diced potatoes, heart and lights. Prepare a light-brown roux from flour and fat, fry the onions and garlic in this, spice with paprika, pour on cold water and stir. Add to the soup, bring to a boil, spice again and season with vinegar.

SWEET WHITE CABBAGE
1 kg white cabbage, 1/2 kg potatoes, 1 dessert-spoonful lard,
1 dessert-spoonful flour, 1 small onion,
2 garlic cloves, caraway, salt, pepper, 1 l water

Cut the cabbage into fairly broad strips, blanch and drain. Peel the potatoes, wash and dice them. Place the cabbage and potatoes in warm water, season with caraway and simmer. Prepare a light-brown roux from the lard, flour and garlic. Briefly sauté the onion, pour on cold water, stir and add to the cabbage with the roux. Bring to a boil, and season with salt and pepper.

VRTANEK (yeast ring cake)
500 g flour, 20 g yeast, 20 to 30 cl milk, 30 g sugar, 50 g butter,
2 eggs, 1 egg for coating, 1 egg yolk, salt

Make a yeast dough with the ingredients and work it until it is smooth. Shape a loaf, sprinkle with flour and leave to rise in a warm place. Divide the dough into 3 portions, shape each one into a roll and then braid them together. Assemble in the shape of a ring and allow to rise again. Coat with beaten egg and bake at a moderate temperature.

PREKMURJE PREKMURJE BOGRÁCS WITH GAME MEAT
Ingredients for 4 people
280 g beef, 280 g game meat (venison from roe or red deer), 280 g shoulder of pork, 400 g onions,
20 g garlic, 10 cl oil or lard, 25 g powdered paprika, 250 g fresh tomatoes, 200 g paprika peppers,
500 g potatoes, 20 cl red wine (Lemberger), 1 bay leaf, thyme, rosemary, pepperoni, salt, pepper, caraway, juniper berries

Sauté the finely chopped onions in the fat, sprinkle with paprika and pour on water. Dice the beef, add it and season. When the meat is half cooked, add the pieces of game meat and after a little longer, add the pork as well. Braise for 15 minutes, then mix in the potatoes and the other vegetables, and simmer gently. Finally, bind with grated potatoes or flour, season with wine and spices, and serve.

This dish takes its name from the cooking pot (Bogrács - Hungarian for "kettle") in which it was prepared over an open flame. This is a very traditional dish which was cooked in the distant past, but our more recent ancestors had to forego it because meat was in short supply. Among the inhabitants of Prekmurje, however, the tradition of preparing Bogrács was kept alive. It is important to use at least three varieties of meat for this dish, and to mix potatoes into it. This is the only way to give the Bogrács its unique taste. The quantities of onions and paprika (powder and actual peppers) and the mixture of spices are secrets of each individual cook. Bogrács from Prekmurje is a famous regional speciality which is prepared in a unique way from carefully selected ingredients.