Ledava Lake
| Region | Mura statistical region |
| Starting point | Ledava Lake parking lot |
| Route length | 5,6 km (3.8 miles) |
| route duration | 2 h |
| Best time to visit | summer, spring, early autumn |
| Appropriate for | Baby Strollers , Baby Carriers , 3-6 years of age , 6+ years of age , Dandy Horses |
| Level of difficulty | Moderately difficult route |
Route Description
In the southeastern part of Goričko, next to the town of Krašči, the waters of Ledava River merge into the accumulation Ledava Lake (Ledavsko jezero). It is also called Krašci Lake (Jezero Krašci) or Domajinci Lake (Jezero pri Domajinci) due to the town of Krašči on its W side and the town of Domajinci on its S side.
Ledava Lake is a water reservoir formed because of the mitigation and retention of high waters of the Ledava stream during heavy rains and storms. The Lukaj stream, which empties into the Ledava River, is a further source of water. The basic function of the lake is therefore water retention and thus protection of lower lying places, including the town of Murska Sobota, against floods. The lake is already quite muddy, so it can no longer perform this basic function, and the capacity of the water reservoir is already stretched to its limit, so the locals say that the lake will have to be redeveloped as soon as possible. The sediment accumulation, which is a result of the winter-spring period, ensures a certain water flow in the summer-dry period, the preservation of life in the Ledava River, and indirectly also the operation of the wastewater treatment plant in Murska Sobota. You can take a walk on the local car road around the lake and rest on the benches along the way.
Our family went round the lake with a baby stroller and the lack of a paved sidewalk bothered us quite a bit, since we literally had to walk on the local road with cars passing by. We recommend a visit in summer or spring, as the surroundings are quite swampy for a baby stroller in the autumn. Despite the fact that we saw the lake in wintertime, we were in awe of the beauty the nature has to offer.
Interesting Facts
Do you have time for another lake? Fill yourself with energy. Visit Bukovniško jezero Lake and its energy points!
Even the local "witches'' told stories about the chapel of St. Vid, which is located in a forest not far from the lake. Legends tell about the mythological power of the St Vid’s Spring beneath the chapel. Apparently, this spring is a source of wellbeing if one rests near it. In 2001, radiosthetists explored the area and, to their surprise, encountered more than 50 energy points. They found that there are two "lines of power" in the area, the so-called dragon lines, which supposedly intersect exactly where the chapel stands. The 26 energy points were specifically marked and assigned the purpose of treatment and the time required to spend at the effect point. Shortly after they announced the results, people began to flock to the energy park and the surrounding area.
Stop by the 11th point and fill up with vital energy ;)
Map
Take me to the starting point
Show route in Google mapsRent a car
Nearby Restaurants
Lovenjakov dvor
The renovated restaurant was turned into a green oasis of peace and pleasant company with excellent food and drink. “Lovenjakov dvor” takes traditional fish dishes and Prekmurje specialties and prepares them in new and fresh ways. The renowned master chef Jožek Činč-Pepi and his team leave you satisfied and full.
Polana 40,
9000 Murska Sobota
02/52 52 158
hotel.strk@siol.net
Vita, Olja and Juna Recommend
Try the Prekmurje layered pastry (“prekmurska gibanica”) in one of the local pastry shops. You can also put on your chef’s hat and whip up the delicious dessert from scratch by yourself! Here is the recipe.
Ingredients for the strudel dough:
- 300 g flour
- Salt to taste
- 1.5 dl (deciliters) lukewarm water
- 2 tablespoons oil
The apple filling:
- 250 g apples, grated
- 100 g sugar
- cinnamon to taste
- 1 lemon rind, grated
- 1 tablespoon lemon juice
The poppyseed filling:
- 200 g poppy seeds, ground with mortar and pestle or very briefly whizzed in a food processor with the steel blade
- 100 g sugar
- Cinnamon to taste
- 1 dl (deciliter) hot milk
The cottage cheese filling:
- 500 g cottage cheese
- 1 egg
- 1 dl (deciliter) sour cream
- 2 tablespoons raisins, soaked in rum
- vanilla to taste
150 g sugar
The walnut filling:
- 250 g ground walnuts
- 100 g sugar
- cinnamon to taste
DIRECTIONS:
For the strudel dough: Mix the ingredients in a bowl, knead for ten minutes at least and let stand to relax for one hour. Then roll out and cut into thin sheets the size of the baking container. You can also buy large sheets of strudel dough or filo pastry to make things a bit easier.
For the apple filling: Mix the ingredients well as you would for a strudel filling. Sprinkle the grated apples with a little lemon juice (to keep the oxidation at bay), add some sugar and grated lemon peel. Add a bit of cinnamon.
For the poppy seed filling: Grind the poppy and pour over the hot milk. Stir in sugar and cinnamon and allow the mix to cool down. A tip: mix in some melted butter for an even better taste!
For the walnut filling: Mix the ingredients well.
For the cottage cheese filling: Mix the ingredients well.
Place a layer of strudel dough/filo pastry on the bottom of a well-greased baking container. Brush lightly with melted butter and spread some poppy seed filling evenly over it. Cover this with another sheet of dough and brush the dough with melted butter. Spread some apple filling evenly and cover it with another sheet of dough (brush with melted butter). Spread some cottage cheese filling evenly and cover with a sheet of dough, brushing it with melted butter. Do the same with the walnut filling, cover it with dough and brush the dough with melted butter.
Repeat this process with the remaining poppy seed, apple, cottage cheese and walnut filling, making sure to brush each layer of strudel dough with the melted butter as you proceed. Top with a final layer of strudel dough: brush with melted butter. Spread sour cream over the final layer and bake the pastry for about 1 hour in the oven (356°F/180°C).
Bon appétit!
