NORTH CROATIAN CREAMY VEGETABLE SOUP
This is traditional vegetable soup you can get almost in any better Croatian restaurant. There are some basic vegetables you put in it, but your imagination can work here.
Provided by nitko
Categories Cauliflower
Time 1h15m
Yield 5 portions, 5 serving(s)
Number Of Ingredients 17
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.
NORTH CROATIAN GREEN PEAS SOUP
This is one of my grandmother recipes I have decipher from her manuscript. I am making the soup today, so this is how it goes:
Provided by nitko
Categories Vegetable
Time 1h
Yield 5 portions, 5 serving(s)
Number Of Ingredients 14
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 GREEN PEAS STEW ("GRASAK CUSPAJZ")
This is very simple spring stew. It is recommended to use fresh green peas not canned. So, before starting to cook, remove peas from shuck. It is a boring job but must be done.
Provided by nitko
Categories Stew
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a pot and add flour. Fry it until becoming brownish than add water and make creamy liquid.
- Add some water and when boils add all green peas, parsley leaves, salt, and thyme.
- Add water just to cover peas and cook abut 30 minutes or peas become soft.
Nutrition Facts : Calories 326.9, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 622.2, Carbohydrate 54, Fiber 18.6, Sugar 20.6, Protein 19.9
A GREEN PEAS SOUP, WITHOUT MEAT
The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.
Provided by Stephen A. McLeod
Categories Soup/Stew Food Processor Leafy Green Herb Vegetable Vegetarian Dinner Mint Spinach Legume Pea Spring Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 quarts
Number Of Ingredients 15
Steps:
- 1. Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender.
- 2. Drain the peas, reserving the cooking liquid in the sauceupan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.
- 3. Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.
- 4. While the second batch of peas is cooking, melt the butter in a sauté pan. Add the green onions, and sauté for about 2 minutes. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.
- 5. Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture. Heat until it begins to simmer, adding the reserved pea-cooking liquid-a little at a time-if the soup is too thick. Season with additional salt and pepper, if necessary.
- 6. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.
CROATIAN KALE (SAVOY CABBAGE) STEW (KELJ CUSPAJZ)
This recipe is at least 200 years old. My grand-grandmother was preparing savoy cabbage that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on lard.
Provided by nitko
Categories Stew
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the savoy cabbage and cut it in 1 inch pieces.
- Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
- During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
- Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
- Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.
- Season with salt and pepper and cook until potato is soft (10-20 minutes).
- Serve as a side dish to steaks, sausages, dried smoked ham etc.
Nutrition Facts : Calories 228.9, Fat 14.8, SaturatedFat 5, Cholesterol 20, Sodium 259.8, Carbohydrate 19.3, Fiber 6.5, Sugar 4.3, Protein 7.5
NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")
This is one of my favorite spring stews. It is also my grandmother's recipe from her booklet. It is also side dish to meat and potato.
Provided by nitko
Categories Stew
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
- Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
- Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
- Cook not more than 30 minutes. Before serving add sour cream and stir.
NORTH CROATIAN BEANS SOUP
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
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
NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")
This meal can be served as a complete lunch meal, it is so nutritious. This is my grandmother's recipe, so it is from the beginning of 20th century.
Provided by nitko
Categories Chowders
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 210.3, Fat 15.7, SaturatedFat 6.3, Cholesterol 18, Sodium 610, Carbohydrate 15, Fiber 2.5, Sugar 2, Protein 3
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