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

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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