Ajmoht stew with either žganci or "vaseršpoclni" dumplings

The photo shows ajmoht stew with either žganci or “vaseršpoclni” dumplings. Ájmoht (a traditional chicken or rabbit stew) was a regular on the workers’ menu since nearly all housewives grew some vegetables in their home gardens, and most also kept chickens and/or rabbits. They made ájmoht with whatever ingredients they currently had. To make it more filling, they would add vaseršpoclni; simple boiled dumplings made from eggs and flour. When lunch was merely soup it as a rule came with a ‘heavier’ dessert so it was not unusual for soup to be followed by strudel or pancakes, but snowballs were already quite a luxury.