Štručke s pregretosmetano napušelšankihObčasni vinotoči, imenovani pušenšank,pušelšank (iz nem. Buschenschank,točilnica pod vejo),so bili v preteklosti razširjeni vMirenski dolini in so pomenili pomembendodaten vir zaslužkavinogradnikom, povečini kmetom.Obdržali so se do šestdesetih let20. stoletja, ko je po vaseh v okoliciŠentruperta delovalo več pušelšankov.Pozneje je oblast prepovedalaprosto prodajo vina. Na pušelšankihso prodajali predvsem vino,pogosto pa so ponudili tudi domačedobrote, kot so bile štručke spregreto smetano.Pušelšanki so delovali od spomladido jeseni. Poleg zaslužka je bil namensprazniti sode in tako pripraviti posodoza novo sezono. Na pušelšanke se jevabilo od ust do ust, preko sosedovpa tudi na trgu v Šentrupertu. Klicanjena trgu pred cerkvijo je bilo znanoše v šestdesetih letih 20. stoletja. Obnekdanji Pavlinovi hiši, v kateri sta bilitrgovina in posojilnica, je bila predposojilnico kamnita klop. Po jutranjihnedeljskih mašah so se Šentruperčanizadržali na »plac« in prisluhnili razglasom,ki so jih brali s te kamnite klopi.Na koncu klicanja je klicatelj povabilna pušelšank z besedami: »Pušelšankse vrši…« ter navedel kraj in dan.Pušelšanku so domačini rekli tudi napu za šenk – na pol zastonj. Vino je bilonamreč cenejše kot v gostilni. Odvijaliso se predvsem zvečer ob vikendih, patudi med tednom po kakem večjemdelu. Obiskovalci so bili vaščani, iz sosednjihvasi, včasih tudi hribci, kot pravijodomačini prebivalcem vasi višje vhribih. Sploh imenitni so bili pušelšankitakrat, ko sta bila v Šentrupertu ali naVeseli gori žegnanje in semenj. Prišli somoški in ženske, kar ni bilo nič sramotnega,otroci navadno ne. Odvijal se jekar v domači hiši, v osrednjem prostoru– hiši. Prodajali so predvsem vino,ki so ga sproti prinašali iz kleti v litrihrazličnih velikosti (posebnost sta bilapolič za dva litra štefan ter za tri janez).Ob pijači ni manjkalo hrane, obveznoso ponudili domač kruh pa kako suhoklobaso ali suha rebra. Včasih so ponudilitudi odlično poslastico - štručke, kiso bile narejene iz kruhovega testa inpregrete domače smetane.Štručke s pregreto smetano so nekevrsta potica. Narejene so iz kruhovegatesta in nadevane s pregreto smetano.Pri izdelavi najprej surovo mleko nalijemov nižjo in širšo posodo, pustimostati na hladnem en dan, nato papočasi spečemo v krušni peči, da sesmetana na vrhu zapeče – zarumeniin začne delati mehurčke. Nato jihvzamemo iz peči, odlijemo odvečnotekočino, ostane pa nam smetana. Narazvaljano testo so namazali pregretosmetano, včasih posuli s sladkorjem terzvili kot potico in spekli poleg kruha vkrušni peči. Pečeno so narezali s pomočjokolesc za rezanje.V letu 2011 je bila v sklopu občinskegapraznika občine Šentrupert v organizacijiEtno-družabnega društva Draga inv sodelovanju s strokovnjakom etnologomin društvi prvič izpeljana prireditev»Na pu za šenk« oziroma pušelšankv Dragi. Prireditev je zasnovana kotprikaz kmečkih opravil iz obdobja odkonca 19. stoletja do druge polovice20. stoletja ter pušelšanka. Dogajanjepo kmečkih opravilih se je prestavilo vsredišče vasi, poleg društvene hiše, kjerni manjkalo godcev, humornih vložkovin domače kulinarike, saj so gospodinjepripravile kruh, suhomesnate izdelkein tudi štručke s pregreto smetano.Prireditev, ki se bo po načrtih društvaodvijala vsako leto, skuša prikazati deloin družabno življenje na vasi v preteklosti,hkrati pa popestriti dogajanje vkraju, ga narediti turistično zanimivegain privabiti obiskovalce.34
Rolls with warmed cream atpušelšanksPeriodical wine selling pointscalled pušenšank, pušelšanks(from German: Buschenschank,a bar under a branch) used tobe widely spread in the MirnaRiver valley and represented animportant source of income forwinegrowers who were mostlyfarmers. Pušelšanks surviveduntil the 1960s when several ofthem were still active in the villagessurrounding Šentrupert.Later the authorities banned theuncontrolled selling of wine. Themain article in the bars under abranch was wine, however, homemadegoodies were also offered, forinstance rolls with warmed cream.Pušelšanks operated from spring to autumn.In addition to the earnings, theirpurpose was to empty the barrels andthus prepare containers for the new season.The invitation to pušelšanks spreadby word of mouth, by neighbours andalso at the square in Šentrupert. Callingat the square in front of the church wasstill known in the 1960s. Next to the formerPavlin’s house in which a shop anda savings bank which made loans werelocated there was a stone bench in frontof the savings bank. After the morningservices the inhabitants of Šentrupertstopped for a while on the “plac”(square; translator’s note) and lent anear to public proclamations which wereread from the very same stone bench. Atthe end of the proclamations the callerinvited everyone to a pušelšank by saying:“Pušelšank is taking place…” andgave the place and date.There was another expression usedfor pušelšank by the locals, namely,na pu za šenk – at half price. Wine atpušelšanks was cheaper than in the inn.They were held mainly in the eveningsat the end of the week and also duringthe week after some major work. Thevisitors were the villagers of the neighbouringvillages, sometimes also hribci(hillbillies; translator’s note) as the localrefer to the inhabitants of the villagesup in the hills. More prominent were thepušelšanks on the occasion of a parishfestival commemorating a church’s spatron saint and a fair in Šentrupertor on Vesela gora. Men and womencame, which was not to be ashamedof, children were usually not there.Pušelšank took place in the farm housein its central room called – hiša (a house;translator’s note). They sold mainly thewine which they were bringing fromthe cellar as it was being sold in litresof various amounts (quite distinctivewere those called štefan containing twolitres and janez containing three litres).Drink abounded and there was nevera lack of food, home-made bread, asmoke-dried sausage or ribs were amust. Sometimes an excellent daintywas offered - štručke – rolls, which weremade from bread dough and warmedhome-made cream.Rolls with warmed cream are a kindof potica. They are made from breaddough and filled with warmed cream.When preparing the rolls, we first pourraw milk into a low and wide container,leave it in a cold place for a day andthe we bake it slowly in a brick oven(extending into another room besidesthe kitchen; translator’s note) so that thecream at the top becomes a yellowishcrust and starts forming bubbles. Thenthey are taken from the brick oven, theexcess liquid is poured away and onlythe cream remains. Warmed cream wasspread on the rolled pastry, sometimessugar was sprinkled over it and then itwas rolled up as a potica and bakednext to the bread in the brick oven.When it was ready the pastry was cut upby means of pastry wheels. Within theframework of the municipality holidayof Šentrupert the Ethnological and SocialSociety Draga organized for the firsttime a social gathering called Na pu zašenk (at half price)”, namely, pušelšank.In doing so the Society was assisted byan expert ethnologist and other societies.It took place in Draga in 2011. Theevent was designed as a presentationof farm works over the period from theend of the 19th century through thesecond half of the 20th century, and ofpušelšank. The goings-on of the farmworks were transposed to the centre ofthe village next to the Society’s house;musicians were plenty and so werehumorous inputs and home-madeculinary products since the housewiveshad prepared bread, smoke-dried meatproducts and rolls with warmed cream,too. The event, which, according to theplans of the Society, will take place everyyear, tries to present the work and sociallife of the villagers in the past and atthe same time it aims to lend colour tothe things that go on in Draga, makingit interesting from the point of view oftourism and attracting visitors.35