North Croatian Creamy Vegetable Soup Recipes

NORTH CROATIAN CREAMY VEGETABLE SOUP

Steps:

• Finely mince onion and sauté it on butter until translucent.
• In the meantime, cut and mince all vegetables into small pieces and put into sautéed onion.
• Add all beef stock, season with salt and pepper and cook 40 minutes or until vegetables are soft.
• Blend all vegetables with blender or stick blender into creamy liquid. Add thyme and nutmeg and cook 10-15 minutes.
• Add sour cream before serving. Serve hot with croutons.

CREAMY VEGETABLE SOUP

Steps:

• In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.
• Reduce heat, simmer for 20 minutes.
• Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender.
• Cool slightly.
• Puree half of the mixture in a blender or food processor then return to soup pot.
• Add milk and pepper; mix well.
• Heat through but DO NOT boil.

CROATIAN DALMATIAN VEGETABLE SOUP

Steps:

• Soak beans and barley over night and cook the next day until soft.
• Slice carrots, parsley and celery roots into small cubes, and finely mince onion and garlic. Cut pancetta into small cubes.
• Cook French beans and green peas for 10-15 minutes drain and put aside.
• Put olive oil into pot, add onion, carrot, parsley root, celery root and sauté it until soft. Add pancetta and garlic and sauté for 5 minutes.
• Add some water, French beans, green peas, barley, beans and tomato. Stir and cook 5 minutes, add whole water. It may be more than 1 liter, depends how much soup you want and how dense you want it to be.
• Season with salt and pepper and half amount of oregano. Cook about 45 minutes or until all vegetables are soft.
• Twenty minutes before end add penne and cook until pasta is done. Before serving add majoran and oregano, taste and add salt if necessary. Serve with grated parmesan over the soup.

NORTH CROATIAN GREEN PEAS SOUP

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 GOULASH SOUP ("GULAS JUHA")

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.