Croatian Flour Soup Prezgana Juha Food

CROATIAN FLOUR SOUP ("PREZGANA JUHA")

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.

BASLE FLOUR SOUP

Steps:

• Melt the butter.
• Add 2 Tbsp flour and brown lightly, stirring constantly.
• Add remaining flour, stir in, and remove pan from heat.
• Pour in bouillon and stir well--be sure not to let it get lumpy!
• Simmer at low heat for a minimum of 45 minutes, stirring occasionally.
• Serve topped with grated cheese.
• Optional: top with onion rings, croutons, chopped parsley or chives, etc.

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.