Prežgana soup was once served as a snack or even a breakfast for those heading for a long day’s work in the vineyards and fields of continental Croatia. Back then, most konobas in Continental Croatia also had it on their menus – but given today’s more sophisticated cooking techniques and available produce – you’ll hardly ever see it.
Roux (roo) is a classic thickening method for soups and sauces, with roots dating back more than 300 years in French cuisine – and I guess Croatian too, huh! A good roux gives dishes a silky-smooth body and a nutty flavor.
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Ingredients For Prežgana Soup – Serves 4
- 1 – 2 large tablespoons of hard wheat flour (can also be white if that is all you have)
- One large spoon of sunflower oil (or pork fat/lard if you have it)
- One egg – beaten
- 1 liter of water
- a pinch of salt + pepper
- Three sprigs of fresh parsley
- White vinegar (to taste)
- Pieces of old toasted bread (optional)
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Preparation For Croatian Flour Soup
It is straightforward!
- Fry the flour in the oil and make a roux. A roux is made as follows:
- Melt the lard or place the oil in a saucepan over medium heat
- Once the lard/oil is warm – add a pinch of flour – it will slowly start to bubble
- Whisk in the remaining flour until a thick, rough paste forms
- Whisk constantly while it bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin
- Add the water slowly; add only as much to reach your desired density
- Boil for 5 minutes
- Whisk the into the soup and cook for a few minutes
- Add salt and pepper to taste, and sprinkle with chopped parsley, and toasted bread (optional)
- Add 2 to 3 drops of vinegar to the soup to make it zing!
There wasn’t a complete recipe
Huh, the whole recipe is there..
OMG! So THAT’S what this is called! My ma, whose family was from Slovenia made this, and my brother and I still do! Rendered beef lard is the best, but I’ve also used pork. We make the broth and, like my mother, add garlic, cooked potatoes and green beans, or sometimes homemade noodles instead of the potatoes. Lots of pepper. Yum! Ma always referred to this as “zafrek soup.” She told us this is how her mother made it.
I was there a long time ago , and an old lady fed me what her and the husband ate , it was an honour to share , as they had nothing . It was a bowl with lard or fat floating in a clear broth . What was it called and how to make it please ? I went back around 3 months later and sadly they had hone and the house was too, buti remember the generosity to feed someone out of there own sparse food , i have never forgotten