Cuisine of Slovenia’s Regions: Horseradish in Carinthian Style


  1. 3 dinner rolls,
  2. 1 cup broth,
  3. 1 tsp sour cream butter,
  4. 1 pinch saffron,
  5. salt,
  6. 1 horseradish root.


Cut the dinner rolls into cubes, put into the broth and leave on low heat until rolls absorb liquid. Add the sour cream butter and a pinch of saffron, and directly before serving, add grated horseradish.

Stir gently while cooking since the cut rolls should not dissolve.

Serve as an extra dish to boiled beef or fried potatoes.