Croatian Recipe: How To Make Prežgana Soup {Brown Roux Soup}

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Croatian Recipe: How To Make Prežgana Soup {Brown Roux Soup}

Prežgana soup was once served as a snack or even as 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 silky-smooth body and a nutty flavor.

Croatian Recipe: Prežgana Soup (Brown Roux Soup)  
Croatian Recipe: Prežgana Soup (Brown Roux Soup)

Ingredients For Prežgana Soup  – serves 4

  • 1 – 2 large tablespoons of hard wheat flour (can also be white if that is all you have)
  • 1 large spoon of sunflower oil (or pork fat/lard if you have it)                                                                                                 
  • 1 egg – beaten
  • 1 litre of water
  • a pinch of salt + pepper
  • 3 sprigs of fresh parsley
  • White vinegar (to taste)
  • Pieces of old toasted bread (optional)
Croatian Recipe: Prežgana Soup (Brown Roux Soup)  
Croatian Recipe: Prežgana Soup (Brown Roux Soup)

Preparation For Croatian Flour Soup

It is really very simple!

  • Fry the flour in the oil and made 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 in 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 in the soup to make it zing!

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Comments (3)

  1. 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.

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