Croatian Sour Soup Recipes

CROATIAN CHICKEN SOUP

Steps:

• Put cold water in a pot (appropriate large pot). If you want better soup put chicken in cold water, if you want better chicken meat put it in hot water.
• Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
• Filter the soup into separate pot.
• If you want, put into strained soup carrots, chicken meat (or liver, stomach, or hearts) and add noodles or whatever you like in soup and serve.

CROATIAN SOUR SOUP

Steps:

• Simmer potato in salted water until tender but firm.
• Drain and set aside, covered.
• Saute the onions and paprika in the oil, add the garlic and saute for a few minues more.
• Mix in the fennel, bay leaf, carrots, parsnips and celery, saute for 5 minutes, stirring.
• Sift the flour ino the vegetables and simmer on low heat for a few minutes, stirring.
• Add the salt, black pepper, vinegar and vegetable stock.
• Simmer for 10 minutes then stir in the potatoes and sauerkraut.
• Garnish each bowl with sour cream or chives, serve with black bread or marbled rye.

CROATIAN TURKEY SOUP WITH SOUR CREAM AND DILL (AJNGEMAHTES)

Steps:

• Put cold water in a pot (appropriate large pot).
• Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
• In the meantime, cook green peas until almost done and put aside.
• Take another pot and melt lard and put flour in it and fry until it become slightly brown (brownish). Add just a little soup in it and mix hard until it become creamy; than add filtered soup.
• Cut carrots into small cubes; add green peas and turkey meat (including livers, hearts, and stomach - of course cut them into small pieces).
• Cook for more 30 minutes on low fire. You can also add noodles if you like.
• Before serving add sour cream and freshly minced dill and serve.

CROATIAN MUSHROOM SOUP

Steps:

• If you use dried mushroom soak in water them before use about 10-15 minute.
• On a melted lard sauté onion and bacon until it is soft. Add flour and sauté until the flour is brown, add very little paprika and after 30 sec. add cold water and stir to prevent coagulation.
• Add all the mushroom you have, salt, pepper and potato sliced in small cubes. Add water (cca 1 liter) and cook 1,5 hour (if water evaporate add some more).
• At the end add sour cream and parsley. REMEMBER all mushrooms are eatable, some of them only once!