North Croatian Creamy Vegetable Soup Recipes

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NORTH CROATIAN GREEN PEAS SOUP



North Croatian Green Peas Soup image

This is one of my grandmother recipes I have decipher from her manuscript. I am making the soup today, so this is how it goes:

Provided by nitko

Categories     Vegetable

Time 1h

Yield 5 portions, 5 serving(s)

Number Of Ingredients 14

500 g green peas (fresh)
150 g onions (spring or green onion)
100 g carrots (or one medium carrot)
100 g bacon (dried, smoked pancetta)
5 g fresh parsley leaves
5 g celery leaves
50 g butter
1 tablespoon flour (all purpose)
1 liter beef stock
50 g sour cream
1/8 teaspoon thyme
1 teaspoon chives (minced)
5 g salt
3 g pepper

Steps:

  • Clean the green peas and put it into hot water for 5 minutes. Grate of slice carrot and sauté on butter; after a while, mince onion and sauté both on butter until onion is translucent.
  • Add finely sliced pancetta and sauté not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute).
  • Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper.
  • Cook until green peas are soft. When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender so you do not have to remove geen pea. Add thyme and cook 15 minutes.
  • At the end add sour cream and minced chive. Serve with croutons.

NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")



North Croatian Cucumber Stew (

This is one of my favorite spring stews. It is also my grandmother's recipe from her booklet. It is also side dish to meat and potato.

Provided by nitko

Categories     Stew

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 9

1000 g cucumbers
30 g lard (or oil)
20 g flour (all purpose)
1 garlic clove
1 teaspoon paprika (red, dry)
1 tablespoon vinegar (red wine vinegar)
1 teaspoon salt
1/2 teaspoon pepper
50 g sour cream

Steps:

  • Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
  • Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
  • Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
  • Cook not more than 30 minutes. Before serving add sour cream and stir.

NORTH CROATIAN BEANS SOUP



North Croatian Beans Soup image

This is very old recipe my grandmother used to make. If you cook beans and have some surpluses you may use it for this soup. The soup must be little bit sour, and DO NOT use "acetto balsamico", but normal red or white wine vinegar. The best is to use white beans or beans we call in Croatia "tresnjevec". I did not include beans soaking time in this recipe.

Provided by nitko

Categories     Beans

Time 1h15m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 15

250 g beans
100 g onions
1 garlic clove
20 g lard
2 teaspoons flour
70 g bacon (pancetta, dried, smoked)
1/2 bay leaf
1 teaspoon paprika (red, dried, grounded)
1/4 teaspoon hot paprika (red, dried, grounded)
1 teaspoon vinegar
100 g sour cream
1 tablespoon fresh parsley leaves (minced)
3 cups water (you may not use all)
1 teaspoon salt
1/2 teaspoon pepper (grounded)

Steps:

  • After soaking beans overnight, cook beans until soft. Drain the beans and put aside two teaspoons of whole beans.
  • Make puree out of all other beans using blender (or whatever you use). Finely mince onion, garlic and bacon.
  • Melt lard in a cooking pot and sauté onion until translucent. Add garlic and bacon and sauté it not more than 2 minutes.
  • Add flour and brown it but not too much. Add cold water and make creamy liquid.
  • Add hot and sweet paprika and stir.
  • Add beans puree and whole beans, stir. Add bay leaf and vinegar; season with salt and pepper. Add water and cook about 45 minutes.
  • Before serving taste the soup, if it is not sour you may drop few drops of vinegar (if you do cook for more 5 minutes). Add sour cream and parsley leaves and serve.

Nutrition Facts : Calories 196.2, Fat 18.1, SaturatedFat 7.7, Cholesterol 27.2, Sodium 745.2, Carbohydrate 5.5, Fiber 0.8, Sugar 1.2, Protein 3.4

NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")



North Croatian Goulash Soup (

This meal can be served as a complete lunch meal, it is so nutritious. This is my grandmother's recipe, so it is from the beginning of 20th century.

Provided by nitko

Categories     Chowders

Time 1h50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

200 g beef
30 g lard (or oil)
100 g onions
30 g carrots
30 g kohlrabi
30 g flour (all purpose)
1 tablespoon paprika (red, dry, sweet)
1/4 teaspoon paprika (red, dry, hot)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon thyme
100 g potatoes
2 liters water

Steps:

  • Melt lard and sauté finely minced onion until become soft and transparent. Cut kohlrabi and carrot into small cubes and saute until slightely softens.
  • Slice beef into small (1 cm in diameter) pieces and add into the pot. Sauté beef in its own juices and after 5 to 10 minutes add red paprika (hot and sweet) salt and pepper. Stir well and add flour.
  • Sauté everything until flour starts to brown and add water (it is on you to decide to use all water or not). Add thyme.
  • Peel potato and cut into small pieces (1 cm in diameter) and add into the soup. Cook until potato and meat are soft or 90 minutes.

Nutrition Facts : Calories 210.3, Fat 15.7, SaturatedFat 6.3, Cholesterol 18, Sodium 610, Carbohydrate 15, Fiber 2.5, Sugar 2, Protein 3

EASY, CREAMY VEGETABLE SOUP



Easy, Creamy Vegetable Soup image

Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.

Provided by CaliforniaJan

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced with leaves
1/2 cup water
2 cups vegetables, cooked and chopped
1 teaspoon salt
1/2 teaspoon pepper (to taste)
1 (12 ounce) can chicken broth
1/2 cup half-and-half

Steps:

  • Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.

Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1

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