Croatian Sour Soup Food

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CROATIAN TURKEY SOUP WITH SOUR CREAM AND DILL (AJNGEMAHTES)



Croatian Turkey Soup With Sour Cream and Dill (Ajngemahtes) image

It is very full meal; if you are not hungry you can eat it as lunch alone. It is also traditional soup for Sunday's meals, family gathering, or feasts. Use turkey back, wings, legs, head or parts of turkey not suitable for Tank's giving meal. Turkey meat you are not going to put into soup use for salads.

Provided by nitko

Categories     Chowders

Time 4h20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 18

300 g turkey
30 g turkey liver
10 g turkey (hearts)
10 g turkey (stomach)
200 g carrots
100 g tomatoes (or one whole tomato)
150 g onions
100 g parsley roots
50 g celery root
150 g green peas
10 g kale (one leaf)
10 g salt
10 g black pepper (whole berries)
20 g flour
10 g lard
100 g fresh dill (minced)
100 g sour cream
3 liters water (cold)

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.

Nutrition Facts : Calories 235.3, Fat 10, SaturatedFat 4, Cholesterol 44.9, Sodium 753.5, Carbohydrate 21.9, Fiber 5.5, Sugar 6.5, Protein 15.6

NORTH CROATIAN BEANS SOUP



North Croatian Beans Soup image

This is very old recipe my grandmother used to make. If you cook beans and have some surpluses you may use it for this soup. The soup must be little bit sour, and DO NOT use "acetto balsamico", but normal red or white wine vinegar. The best is to use white beans or beans we call in Croatia "tresnjevec". I did not include beans soaking time in this recipe.

Provided by nitko

Categories     Beans

Time 1h15m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 15

250 g beans
100 g onions
1 garlic clove
20 g lard
2 teaspoons flour
70 g bacon (pancetta, dried, smoked)
1/2 bay leaf
1 teaspoon paprika (red, dried, grounded)
1/4 teaspoon hot paprika (red, dried, grounded)
1 teaspoon vinegar
100 g sour cream
1 tablespoon fresh parsley leaves (minced)
3 cups water (you may not use all)
1 teaspoon salt
1/2 teaspoon pepper (grounded)

Steps:

  • After soaking beans overnight, cook beans until soft. Drain the beans and put aside two teaspoons of whole beans.
  • Make puree out of all other beans using blender (or whatever you use). Finely mince onion, garlic and bacon.
  • Melt lard in a cooking pot and sauté onion until translucent. Add garlic and bacon and sauté it not more than 2 minutes.
  • Add flour and brown it but not too much. Add cold water and make creamy liquid.
  • Add hot and sweet paprika and stir.
  • Add beans puree and whole beans, stir. Add bay leaf and vinegar; season with salt and pepper. Add water and cook about 45 minutes.
  • Before serving taste the soup, if it is not sour you may drop few drops of vinegar (if you do cook for more 5 minutes). Add sour cream and parsley leaves and serve.

Nutrition Facts : Calories 196.2, Fat 18.1, SaturatedFat 7.7, Cholesterol 27.2, Sodium 745.2, Carbohydrate 5.5, Fiber 0.8, Sugar 1.2, Protein 3.4

CROATIAN DILL SOUP



Croatian Dill Soup image

This soup is in my family more than 100 years. I've found the recipe in my grandmothers writings (it is in old handwriting and very hard to read), a booklet full with old recipes. I'm cooking this soup today, so I decided to share it with Zaar.

Provided by nitko

Categories     Vegetable

Time 1h

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

100 g fresh dill
20 g butter
20 g onions
5 g flour
1 egg yolk
1 egg white (only white part) (optional)
100 g sour cream
1 tablespoon lemon juice
1 liter water
salt
pepper
150 g bread (or two-there slices)
20 g butter

Steps:

  • Sauté finely minced onion on 20 g butter until soft. Add flour and sauté it 2 minutes. Add water and make creamy liquid. Add the rest of the water making sure you don't have small flour clods.
  • Mince the whole dill (including stem - but very finely) and put it into soup. Season with salt and pepper and cook it for about 30-40 minutes.
  • In the meantime cut bread slices into small cubes and fry it on butter until dry and crispy. Put aside.
  • When the soup is ready to serve add (in hot soup) sour cream mixed with yolk and lemon.
  • If you want really full soup you can add egg-white mixing hard the moment you put it inches.
  • Serve with bread cubes (put them in soup).

CROATIAN MUSHROOM SOUP



Croatian Mushroom Soup image

This is Northern Croatia recipe. We usually use wild mushrooms ("vrganj") fresh or dried. Most similar to "vrganj" is crimini. You can use any kind of eatable mushroom.

Provided by nitko

Categories     Chowders

Time 1h50m

Yield 4 serings, 4 serving(s)

Number Of Ingredients 12

200 g wild mushrooms (in Croatia "vrganj")
1 tablespoon lard (preferably, but oil can do)
100 g bacon
1 medium onion, finely minced
1 medium potato
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon paprika
1/2 tablespoon flour
5 g parsley
100 g sour cream

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!

Nutrition Facts : Calories 264.6, Fat 19.8, SaturatedFat 8.2, Cholesterol 30.6, Sodium 810, Carbohydrate 16.3, Fiber 2.4, Sugar 2.5, Protein 6.8

CROATIAN SOUR SOUP



Croatian Sour Soup image

Posted in response to a request for Croatian recipes. I have not tried this but it sounds good. Times are estimated

Provided by TishT

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 medium potato, diced
1 cup onion, diced
1 teaspoon sweet Hungarian paprika
2 tablespoons vegetable oil
2 cloves garlic, minced or pressed
1/4 teaspoon ground fennel
1 bay leaf
1 carrot, diced
1 small parsnip, diced
1 stalk celery, chopped
2 tablespoons whole wheat pastry flour or 2 tablespoons unbleached white flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons cider vinegar
5 cups vegetable stock, heated
1/2 cup sauerkraut
sour cream, optional
minced chives, optional

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.

Nutrition Facts : Calories 147.7, Fat 7.2, SaturatedFat 1, Sodium 287.2, Carbohydrate 19.4, Fiber 3.7, Sugar 3.5, Protein 2.6

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