Croatian Mushroom Soup Food

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!

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.

CROATIAN ZAGORJE POTATO SOUP

Steps:

• Melt lard in a pot and add flour. Fry until become brownish and add paprika.
• Pour cold water and make it creamy. Make soup removing eventual small flour clods.
• Cut potato into small cubes and add into soup.
• Chop mushrooms into leaves and add into soup.
• Cut dried smoked pork ribs into small pieces and add into soup. You can also use smoked bacon if you do not have pork ribs.
• Add bay leaf and season the soup.
• Cook for 1,5 to 2 hours. When potato become soft just squash it a bit to make it more creamy.
• At the end, before serving, add sour cream and dill.

NORTH CROATIAN PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Flat pork chops a bit, pour few drops of Worcestershire sauce on each side and spread out it. Season with salt and pepper, put them on a plate and pour oil over pork chops. Make sure that pork chops are covered with olive oil. Leave them to soak in oil for 60 minutes.
• Cut white mushrooms into leaves, and wild mushrooms into small pieces (if you have dried mushrooms soak them in cold water for 20 minutes and than cut them into small pieces).
• Take a frying pan (preferably Teflon, so you don't have to add more oil), heat it. Cover each chop with flour and than fry it until brownish.
• When finished, put pork chops aside into warm place, add butter and all mushrooms. Season with salt, green pepper and thyme and sauté until mushrooms are soft.
• Put back pork chops, add wine and cook on medium fire for 20 minutes. When you see liquid evaporates add beef stock. Cook for 30 more minutes.
• Before end, remove pork chops aside, add mustard and mix well. Cook for 1 minute, add sour cream and mix again. Put back pork chops, cover with sauce and add parsley leaves. Now it is ready to serve. I would recommend rice or mashed potato to serve with this meal.

NORTH CROATIAN MUSHROOM PANCAKES (CREPES)

Steps:

• Melt butter in a pot and sauté finely sliced onion until soft.
• Add sliced mushrooms and sauté it in half closed pot. Season with pepper, salt, nutmeg and very finely minced garlic.
• Add meat stock and cook until stock evaporates.
• Put mushrooms aside to cool a bit.
• Add mixed 200g sour cream, parsley leaves and yolk into mushrooms.
• Stuff pancakes and form them into cigars.
• Put pancakes into buttered casserole pot only one layer. Cover with rest of sour cream and bake it on 200°C about 35 minutes. Serve hot.