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.
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)
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!