Croatian Flour Soup Prezgana Juha Recipes

CROATIAN FLOUR SOUP ("PREZGANA JUHA")

Steps:

• Melt lard in a pot and put flour to fry. Wait until brownish, add paprika and water and make creamy liquid. Slowly add water mixing all the time.
• Add caraway seeds, salt pepper and cook 30 minutes.
• If you like you can put egg white into just before soup is done and mix well.
• In the meantime cut bread slices into small cubes and fry it on lard until dry and crispy.
• When serving, put bread in a plate with soup and eat it.

GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD

Steps:

• Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
• Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
• Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
• Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
• Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
• Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.

NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")

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.

CROATIAN CEVAPI

Steps:

• Line a baking sheet with parchment paper.
• Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.