Croatian Pork Soup The Day After Soup Recipes

CROATIAN PORK SOUP ("THE DAY AFTER SOUP")

Steps:

• Put pork meat into cold water with whole carrot, celeriac, parsnip and onion and cook for about 2 hours until becomes soft.
• Take out the meat and keep the water and carrot (you will need it later). Cut the meat into small pieces, remove bones. Take out the brain and join it with the meat. Cut the carrot into small pieces.
• Put lard in a separate pot melt it and add finely minced onion. Sauté the onion until become soft.
• Add finely minced garlic and flour and fry it until flour become brownish. Add cold water and mix it until you get creamy liquid.
• Add hot and sweet paprika and more water. Make soup removing eventual small flour clods.
• Add the previously preserved water you've cooked pork in it, pork meat, carrot, bay leaf, vinegar, salt, pepper and cook the soup for 1 more hour.
• If not sour enough, add more vinegar. Before serving, add sour cream and dill. Serve and eat.

NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)

Steps:

• Cut pork meat into small pieces.
• Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
• Add paprika and mix. Add some wine and continue to sauté it.
• After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
• Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
• Before serving add sour cream and mix.

CROATIAN CABBAGE SOUP WITH PORK

Steps:

• Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
• In large soup pan, sauté garlic in half of the olive oil until hot.
• Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes).
• Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
• Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness).
• Remove bones and serve immediately (or refrigerate and reheat).