Faith was important in the life of the Gottscheers

The Gottscheers have always been deeply devout Catholics. This is also evidenced by the sacral buildings built by the inhabitants of Kočevsko region during the 600 years of their stay there. Almost every village had a church or at least a chapel. They built and maintained the buildings themselves, with their own hands and material contributions. The church was the place where people went, dressed in Sunday’s best, joyful, tranquil and hopeful. The feasts of the Church were celebrated with great reverence of God, modestly and yet richly, without the pomp and splendour we know today.

Christmas in the Kočevje region

Christmas has always been something special for the people of Kočevsko region. It was the time of the birth of Jesus Christ and the time of long winter. During this period, people always looked back on the year and planned for a year ahead full of good harvests, good health for the livestock and good health for the whole family.

On the Three Holy Evenings (bajnnohtahten), i.e. Christmas Eve – 24th December, the New Year’s Eve – 31st December and the eve of the Holy Three Kings – 5th January, all the rooms of the houses, stables, barns as well as the fields and meadows were sprinkled with blessed water. This would prevent the moths, snakes and other “vermin” (cnihtoh) approach the house, where they sprinkled the blessed water. The same aspergil was used to bless the watering cattle on New Year’s morning. The twig that was used for sprinkling was then stored away and during springtime buried in the first furrow. This brought good luck and blessings to the farmer, and above all a bountiful harvest. v

On the eve before Christmas, everything had to be meticulously cleaned. The house, the kitchen and cellar, the yard and the barn had to be cleaned of all dirt and dust, otherwise weeds would overgrow the wheat crop in the fields.

The days leading up to Christmas were especially busy for the housewives, who had to prepare everything for a good family atmosphere. In the house (the room in the house that we now call the living room), a nativity scene was placed under the God’s corner and a white tablecloth was laid over the table. Three or more loaves of fine white bread were then placed on the table. The smaller loaves were called bohtarə (guards) and nohparn (neighbours), and the larger ones were called šipling. The latter was decorated with various figures made of dough, including a baby Jesus in a cradle, doves, domestic animals and was surrounded by a woven border. It was only on the feast of the Three Kings that it was cut up and passed among the inhabitants of the house, and the animals were also given a piece of it mixed in with their feed to protect them against the misdeeds of witches.

On Christmas Eve, in addition to the usual Christmas cakes – šipling and nohpar – the mothers’ generous hands also baked small loaves of bread called taubə for each of the children.

On this day, the female day-labourers, who have helped all year round with the harvesting of grain and other farm chores, were each given a loaf of white bread. Some of them collected from eight to ten loaves of bread from different owners.

On New Year’s Eve, a housewife or neighbour secretly threw and spread walnuts and apples in the room, out of sight of the children. Then the big and the small jumped on all fours, where they scrambled for gifts. Thus the house would be blessed with a bountiful harvest the following year.

Christmas celebration in the Črmošnjiško-poljanska valley

And how did the Gottscheers, who were born in the Moschnitze (Črmošnjiško-Poljanska Valley) in the first half of the 20th century, celebrate Christmas time? They remember these centuries-old customs well, as some of them are still preserved in their homes.

The story goes that on Christmas Eve, a Christmas tree – krisbaum or krispon – was erected, with a nativity scene placed underneath it. The tree was not decorated very much, sometimes with cookies, nuts and candies wrapped in shiny paper. The nativity scene was made of wood or cardboard.

Before that, the hostesses prepared a richer feast. They baked bread – šipling or žipling – of white flour. Before they slid the loaf into the oven, they added a dough pigeon for each family member and placed it under the tree after it was baked. And on Christmas morning, they cut everyone a piece of žipling bread with a dove for breakfast.

For the festive season, they also baked pebauicə – the potica cake. The potica cakes varied, but were usually made with nut filling. The nuts were not ground, but were pounded in a mortar.

On Christmas Eve, there was a richer dinner including meat or sausages and blood sausages was put on tables everywhere. Afterwards, everyone went to midnight mass in the nearest church. Christmas Day was a festive day spent in the family circle everywhere. Zatem so se odpravili v najbližjo cerkev k polnočnici.

New Year’s Eve

On New Year’s Eve, the children used to look forward to the moment when someone would secretly throw treats into the house, mostly nuts, apples, hazelnuts and dried fruit, all this mixed with candies.

St. Nicholas

Older people still remember the St Nicholas’ Eve party well. On St Nicholas’ Eve, the children were playing around the stove as usual, when the silence of the peaceful evening was suddenly broken by the loud rattle of chains. They hid in fear, but when the door opened, the devious Krampus entered the room, swinging a chain around them. They said they would take away any child who was disobedient. An atmosphere of indescribable fear pervaded the room. Then candies and other treats were thrown on the floor of the room. Of course, the Krampus did not bring anything good: only pebbles wrapped in shiny paper, wooden sticks wrapped in chocolate paper. Then the children looked forward to the morning, when St Nicholas brought apples and candies for the good ones and a rod for the naughty ones. Older people still remember the St Nicholas’ Eve party well. On St Nicholas’ Eve, the children were playing around the stove as usual, when the silence of the peaceful evening was suddenly broken by the loud rattle of chains. They hid in fear, but when the door opened, the devious Krampus entered the room, swinging a chain around them. They said they would take away any child who was disobedient. An atmosphere of indescribable fear pervaded the room. Then candies and other treats were thrown on the floor of the room. Of course, the Krampus did not bring anything good: only pebbles wrapped in shiny paper, wooden sticks wrapped in chocolate paper. Then the children looked forward to the morning, when St Nicholas brought apples and candies for the good ones and a rod for the naughty ones.

May our Christmas celebrations this year be blessed, peaceful, pleasant, and wonderful!

Sources:

– Wilhelm Tschinkel: Kočevarska folklora (1932), zadnja izdaja prevedena izdaja v slovenski jezik 2004)

– dr. Marija Makarovič: Črmošnjiško – poljanska dolina (2005)

– stories of the Gottscheers.

You can also read more about Šipling – Gottscheer Christmas bread (poprtnik).

The post About the Christmas time with the Gottscheers appeared first on Gottscheer blog.

The time of the “twelve holy nights” – from Christmas and until the Twelfth Night – was accompanied by numerous customs and habits connected to the belief in supernatural forces, the malicious activities of which individuals tried to ward off by different means. For example, they sprinkled houses, homesteads, fields and meadows with holy water to guard themselves against witching hags and other creatures of evil. On New Year’s morning, livestock were also sprinkled with holy water, and the sprig that was used for sprinkling was then stored and buried in the first furrow in the field in the spring. This ritual was believed to bring good luck and a good harvest to the farmer. In addition, the house, barnyard and stable got a thorough clean-up on Christmas Eve, otherwise the field crops would be overgrown with weeds.

Foretelling the future

On the three Holy Eves – Christmas, New Year’s and Twelfth Night – they tried to foretell the future in numerous ways. In some villages, this was done by eavesdropping next to fences and at crossroads. Should music or singing be heard, this meant that someone in the household would marry, while weeping foreshadowed grief and misfortune, and the echoing hammering sound heralded death.

The holiday table and Christmas bread – šipling bread

During the festive season the table placed under the “prayer corner” with Nativity scene, was covered with a white tablecloth. At Christmas, the housewives made a large loaf of Christmas bread “šipling” and small loaves called guards (Gottscheerisch: bohtarǝ) and neighbours (Gottscheerisch: nohparn). The šipling bread was decorated with dough figures and it had to remain on the table until the Three Kings’ Day (Epiphany). On that occasion, it was cut up and served among family members and visitors. The domestic animals were also given a piece to protect them from witch’s spells. In some places, they stored the wreath from the edge of the šipling bread and placed it at the bottom of the basket upon first sowing to ensure a rich harvest.

On Christmas Eve, various personal and household items were put on the holiday table besides Christmas breads such as: clothing, jewellery, prayer books, kitchen utensils, blessed candles, while under the table were put items that were used when tilling and ploughing the field (plough, hoes, ox yokes, etc.). Whoever wore or used these blessed items would stay out of harm’s way and be protected from the witches.

St. John’s wine

On the Feast of St. John the Evangelist, in the evening of 27 December, a toast with John’s or St. John’s wine was made. The remainder of the wine was stored and used throughout the year as medicine. It was given to drink to travellers before they ventured forth, to newly-weds after the wedding, to patients before they passed away, and also to acquaintances and friends before bidding them farewell.

Santa Claus from the Kočevska region – the Old man

On New Year’s Eve, the children were visited by the “Old man” (Gottscheerisch: dar autǝ mon). The mother or oldest maidservant opened the door of the room where the children were gathered and threw apples and nuts with a greeting Happy New Year. At this ritual, mothers in Svetli Potok and Nemška Loka used the following saying: “Children, cows, goats, lambs, calves, let’s hope that no shortfall befell us and that we would prosper.” (Tschinkel 34). The children then wrestled for the gifts, and a rich harvest would be ensured next year. This was usually followed by singing of Christmas carols.

January the 1st

It was on New Year’s morning that Gottscheer boys went out carolling. Before the break of dawn the boys from Borovec walked from house to house and recited:
“We wish you a Happy New Year,
full of health and rich in grain,
we wish you happiness, blessings and long life,
and at this same time a year from now
to be a thousand guldens richer.”
(Tschinkel 2004)

On the first of January, a “blessed barley broth” (ritschoch) or pot barley broth was cooked from grains they stored and in spring strewn onto the fields for better fertility.

Today, many old holiday customs have dwindled. However, an old Gottscheer wisdom will come in useful to any one of you who suffer from spinal issues. Upon hearing the sound of thunder for the first time after the New Year, immediately do a somersault to be free from back pain throughout the year.

Sources:
– Tschinkel, Wilhelm. 2004. Kočevarska folklora: v šegah, navadah, pravljicah, povedkah, legendah in drugih folklornih izročilih = Gottscheer Volkstum: in Sitte, Brauch, Märchen, Sagen, Legenden und anderen volkstümlichen Überlieferungen. Ljubljana: Založba ZRC, ZRC SAZU.
– Hauffen, Adolf. 1895. Die deutsche Sprachinsel Gottschee: Geschichte und Mundart, Lebensverhältnisse, Sitten und Gebräuche, Sagen, Märchen und Lieder. Graz: Styria.
– Županič, Niko. 1937. Okrog novega leta na Kočevskem: Tudi med Kočevarji žal izginjajo originalni zimski običaji. Jutro.

You can also read more on how to prepare a fragrant Christmas Bread šipling.

The post Christmas tradition in Kočevska region appeared first on Gottscheer blog.

Šipling – a Christmas bread from Kočevska (Gottschee) area

There would be no festive “twelve holy nights” in Kočevska region without baking of festive bread. The table set up under the “prayer corner” with the Nativity scene was covered with a white tablecloth. At Christmas, the housewives made a large loaf of “šipling” bread from fine white flour and small loaves called guards (Gottscheerisch: bohtarǝ) and neighbours (Gottscheerisch: nohparn). The šipling bread was decorated with dough figures: Jesus in cradle, doves, chickens, cattle, swine that was on the edge surrounded by a wreath of dough. It had to remain on the table until the Three Kings’ Day (Epiphany). At that time, each family member received one piece. They also gave a piece of šipling bread to the animals to protect them from witches. The wreath or plait from the edge of šipling bread was stored and placed at the bottom of the basket at the first sowing to ensure a rich harvest.

Dove bread (“taubǝ”)

The women made small loaves of “dove” bread (Gottscheerisch: “taubǝ”) for the children. The kids loved to show them to their neighbours and sang: “Little dove, little dove, fly up, and bring great happiness to the house!” or: “Little dove, little dove, fly in my tummy.” If during the festive holidays anyone ventured forth, they had to take with them a dove-shaped šipling bread.

Christmas bread (poprtnik) in the Register of the Intangible Cultural Heritage

After World War II, the loaves of Christmas bread were largely replaced by potica (special nut roll cake). At the end of the 20th century, the baking of loaves of Christmas bread was once again revived and in 2013 it was entered in the Register of Intangible Cultural Heritage by the Ministry of Culture of the Republic of Slovenia. Every year, the Parnas Institute from Velike Lašče organises a hands-on workshop, about which they also shot a 10-minute promotional film entitled Preparation of Christmas Bread (Priprava poprtnikov)

Poprtnik – a recipe

Christmas bread can be prepared in many different ways. Majda Tekavec from Velike Lašče bakes Christmas bread according to a recipe she remembers from her childhood:

• 1 kg flour, strong flour can make up half of it
• 3 eggs
• yeast cube
• 2 tbsp of rum or brandy
• 125 g butter
• up to 100 g of sugar
• 1 vanilla sugar packet
• lemon zest
• 1 tsp of salt
• from 0.5 to 1 litre of milk

Sift the flour onto a board and make a pit. Crush the yeast into it and pour in some warm milk. Add salt to the edge of the flour. Once the yeast rises, mix it with flour. Break the eggs into the pit and add rum. Gradually pour warm milk to make the kneaded dough soft. Knead, then pour in the melted butter and knead again until the dough becomes smooth. Make holes in the loaf of bread in several places to prevent it from cracking in the oven. Make ornaments from kneaded dough only when the loaf has risen so that it does not lose shape. Put them on with whipped egg or water.

Dove bread (“taubǝ”) – recipe

However, do not forget to bake a piece of dove bread for each of the children (and children at heart)! You can use the above recipe or the recipe written by Professor Horst Krauland in the Gottscheer Cookbook from 2008, published by the Gottscheer Landsmannschaft Klagenfurt.

Prepare the dough for Christmas dove bread from:

• 1/2 kg fine pastry flour
• 3 g yeast
• ¼ litre of milk
• 2 yolks
• 3 tbsp of sugar
• 15 dag butter
• 1 vanilla sugar packet
• salt
• lemon zest
• drop(s) of rum.

Shape a piece of dough to form a head with a beak and use a knife to make notches for wings and feathers. Use two raisins or coffee beans to make the eyes. During baking, you can support the head with a cork stopper.

You may also be inspired by a video from the baking Workshop prepared by the Parnas Institute.

And do not forget to write in the comment which recipe you prefer and share the photos!

Sources:
– Popit, Ilja. 2019. Daritvena pogača župnik in Valvasorjev Hausgötze – gospodarček. Studia Mythologica Slavica. Available at: http://sms.zrc-sazu.si/pdf/22/SMS_22_11_Popit.pdf
– Bavčar, Julijana. 2012. Ptičkov vsaj toliko, kolikor je otrok pri hiši. Delo in dom. Available at: https://deloindom.delo.si/stanujem/ptickov-vsaj-toliko-kolikor-je-otrok-pri-hisi
– Zavod Parnas. Priprava poprtnikov. Available at: http://zavod-parnas.org/w/poprtnik/
– Republika Slovenija, Ministrstvo za kulturo. 2013. Opis enote žive kulturne dediščine: Priprava poprtnikov. Dostopno na: https://www.gov.si/assets/ministrstva/MK/DEDISCINA/NESNOVNA/RNSD_SI/Rzd-02_00022.pdf
– Gottscheer Zeitung. 2014 (december). Dǝ Khöscht ahoimǝ in Gottschǝab.
– Hauffen, Adolf. 1895. Die deutsche Sprachinsel Gottschee: Geschichte und Mundart, Lebensverhältnisse, Sitten und Gebräuche, Sagen, Märchen und Lieder. Graz: Styria.
– Županič, Niko. 1937. Okrog novega leta na Kočevskem: Tudi med Kočevarji žal izginjajo originalni zimski običaji. Jutro.
– Tschinkel, Wilhelm. 2004. Kočevarska folklora: v šegah, navadah, pravljicah, povedkah, legendah in drugih folklornih izročilih = Gottscheer Volkstum: in Sitte, Brauch, Märchen, Sagen, Legenden und anderen volkstümlichen Überlieferungen. Ljubljana: Založba ZRC, ZRC SAZU.

Would you like to know how New Year’s holidays used to be celebrated in Gottschee? Read also: Christmas tradition in Kočevska region.

The post Šipling (Schipling) – Christmas bread from Kočevska region (Slov. poprtnik) appeared first on Gottscheer blog.

In the mid 1950s, Slavko Batis came up with a dessert in his oblong building in the centre of Kočevje that was immediately accepted among the fellow inhabitants and is considered as one of the most recognisable culinary products of Kočevska region. He also taught Adica, Francka, Marjanca and Angelca how to make a three-layered Kočevje little bomb. For decades they were preparing delicious parachute parcels, chocolate coated marshmallow treats (“indijančki”, Indian boys), cream slices, punch cakes, Kočevje star- and kiss-shaped desserts.

Kočevje bakery and confectionery was famous for its products far and wide – Batis was also known as the manufacturer of excellent candy. “The businessmen from Ljubljana wanted to buy a recipe for Kočevje little bombs. However, the father did not agree to this,” tells Roman Batis. At the time, besides the confectioners and sellers, the bakery and confectionery also employed bakers, and together with the management and office staff it provided livelihood for around twelve people. 

The Kočevje rum bomb was created intentionally.  The late Slavko Batis used to tell his family that after one of the exhibitions the debate touched upon a subject that the town located by Rinža certainly needs a famous dessert, such as the Zagreb cream cake and Sacher cake. The assignment was entrusted to Slavko Batis who got his specialisation in confectionery and candymaking. The interwoven layers and flavours – bittersweet – was what convinced customers. “For lovers, he also prepared coconut kiss-shaped desserts,« reminisces Roman Batis, and his father also supposedly came up with Kočevje star-shaped desserts (“kočevske zvezdice”). Or as one of the former sellers who wishes to remain unnamed tells us: “He had nimble fingers, he made all sorts of things.«  

The confectioners filled the bags with sponge cake mass and pressed out circles on the trays.  The ovens were in the back of the building. If cakes, i.e. baked circles were not uniform in shape they used special models to trim them. They spread cream, which among other ingredients included sugar, butter, rum and the remainder of the crushed pastry on the essence-moistened baked dough, and on it they dabbed cap-shaped whipped cream. And as the final touch, they added the sprinkled ground coffee. Mr Batis gave the original recipe to women who worked there as confectioners. Since not all of them were professionally qualified, they had to take an exam; and in those days they had to bring own recipes to class.  According to testimony of Mr Roman Batis, the family no longer holds the original recipe. However, the families whose mothers used to work as confectioners, have their own recipes that they keep as the biggest secret. In decades following the closure of the bakery – there is an optics shop taking up part of the building now, while in the other part is a store Zakladi Kočevske (Treasures of Gottschee) – several variants of the story sprung up and were circulated among the passionate bakers.   

Bakers started their work at night, and the confectioners early in the morning. In the early 1980s, people were waiting for bread in long lines that wound from the bakery to the sidewalk. The customers could enjoy their desserts in the other part of the bakery and confectionery where a few chairs and tables were set up. Despite the lack of ingredients and equipment – Mr Batis ordered candy models with the local craftsmen – the Kočevje bakery and confectionery had long before offered five sorts of ice-cream, truffle chocolates, decorations for Christmas trees and a myriad of treats for gourmets, while Batis cakes, which were bought even by people from Ljubljana, won awards at the catering and confectionery fairs. 

Today, the City Café (Mestna kavarna) and the store Zakladi Kočevske (Treasures of Gottschee) are the only places where you can buy Kočevje little bombs.

Sources: interview with Roman Batis, son of Slavko Batis / interview with one of the saleswomen (she wishes to remain unnamed)

Kočevje little bombs recipe:

Sponge cake:
4 eggs
4 tbs of cold water
150 g sugar
150 g flour
a pinch of salt
1/2 baking powder
2 tbs of oil

Cream:
100 g butter,
50 g powdered sugar
3 tbs of rum
2 tbs of chocolate powder
6–10 tbs of water
remainder of the sponge cake

Beat the egg whites until stiff and add 4 tablespoons of cold water. Slowly mix in sugar, yolks, flour with baking powder, salt and oil. Put in a large baking tray and bake for 20 minutes at 180 to 200 degrees Celsius.
When the sponge cake is baked, cut out the circles. Crush the remainder of the sponge cake, add 100 g of butter, 50 g of powdered sugar, 3 tablespoons of rum, 2 tablespoons of chocolate powder and 6 to 10 tablespoons of water. Mix to get a smooth punch cream.
Spread cream on sponge cake cut-outs, decorate them with whipped sweet cream and sprinkle with coffee.

Recipe by: Jana Primčič

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