Croatian Flour Soup Prezgana Juha Recipes

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CROATIAN FLOUR SOUP ("PREZGANA JUHA")



Croatian Flour Soup (

This is the simplest soup ever. I used to eat this soup during digestive problems as a diet soup. This is probably the soup prisoners used to eat, or soldiers, or just poor people. This is the recipe I use.

Provided by nitko

Categories     European

Time 35m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10

1 tablespoon flour
15 g lard (or oil)
4 g red paprika (dried)
5 g caraway seeds
salt
pepper
1 egg white (optional)
1 liter water
150 g bread (or 2-3 slices)
5 g lard

Steps:

  • Melt lard in a pot and put flour to fry. Wait until brownish, add paprika and water and make creamy liquid. Slowly add water mixing all the time.
  • Add caraway seeds, salt pepper and cook 30 minutes.
  • If you like you can put egg white into just before soup is done and mix well.
  • In the meantime cut bread slices into small cubes and fry it on lard until dry and crispy.
  • When serving, put bread in a plate with soup and eat it.

Nutrition Facts : Calories 172.4, Fat 6.7, SaturatedFat 2.3, Cholesterol 4.8, Sodium 295.1, Carbohydrate 24.2, Fiber 1.9, Sugar 1.9, Protein 3.9

KROMPIR JUHA - CROATIAN POTATO SOUP



Krompir Juha - Croatian Potato Soup image

Vegeta is a vegetable seasoning mix used in many Croatian dishes. You'll find it in the spice aisle of the supermarket.

Provided by ClarkeCC

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

3 potatoes, peeled, boiled and roughly broken with a fork (keep the water they were boiled in)
1 onion, chopped
2 tablespoons oil
1 teaspoon paprika
1 liter potato water
1/4 cup risoni
1 tablespoon tomato paste
1/2 teaspoon Vegeta
chopped flat leaf parsley, to garnish

Steps:

  • In a saucepan fry the onion in the oil over medium heat until golden.
  • Add the paprika and saute for 1 minute, then remove from heat.
  • Add the potato water, the cooked potato and bring to the boil.
  • Stir in the risoni and reduce to a simmer. Season with Vegeta and add the tomato paste and allow to cook until the risoni is done.
  • 5.Serve with crusty bread, chopped parsley and lots of cracked black pepper.

Nutrition Facts : Calories 238, Fat 7.2, SaturatedFat 1, Sodium 43.4, Carbohydrate 39.4, Fiber 4.7, Sugar 3.2, Protein 5.2

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