Croatiandillsoup Recipes

CROATIAN MUSHROOM SOUP

Croatian Mushroom Soup image

This is Northern Croatia recipe. We usually use wild mushrooms ("vrganj") fresh or dried. Most similar to "vrganj" is crimini. You can use any kind of eatable mushroom.

Provided by nitko

Categories Chowders

Time 1h50m

Yield 4 serings, 4 serving(s)

Number Of Ingredients 12

Ingredients

200 g wild mushrooms (in Croatia "vrganj")
1 tablespoon lard (preferably, but oil can do)
100 g bacon
1 medium onion, finely minced
1 medium potato
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon paprika
1/2 tablespoon flour
5 g parsley
100 g sour cream

Steps:

If you use dried mushroom soak in water them before use about 10-15 minute.
On a melted lard sauté onion and bacon until it is soft. Add flour and sauté until the flour is brown, add very little paprika and after 30 sec. add cold water and stir to prevent coagulation.
Add all the mushroom you have, salt, pepper and potato sliced in small cubes. Add water (cca 1 liter) and cook 1,5 hour (if water evaporate add some more).
At the end add sour cream and parsley. REMEMBER all mushrooms are eatable, some of them only once!

Nutrition Facts : Calories 264.6, Fat 19.8, SaturatedFat 8.2, Cholesterol 30.6, Sodium 810, Carbohydrate 16.3, Fiber 2.4, Sugar 2.5, Protein 6.8

CROATIAN DILL SOUP

Croatian Dill Soup image

This soup is in my family more than 100 years. I've found the recipe in my grandmothers writings (it is in old handwriting and very hard to read), a booklet full with old recipes. I'm cooking this soup today, so I decided to share it with Zaar.

Provided by nitko

Categories Vegetable

Time 1h

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

Ingredients

100 g fresh dill
20 g butter
20 g onions
5 g flour
1 egg yolk
1 egg white (only white part) (optional)
100 g sour cream
1 tablespoon lemon juice
1 liter water
salt
pepper
150 g bread (or two-there slices)
20 g butter

Steps:

Sauté finely minced onion on 20 g butter until soft. Add flour and sauté it 2 minutes. Add water and make creamy liquid. Add the rest of the water making sure you don't have small flour clods.
Mince the whole dill (including stem - but very finely) and put it into soup. Season with salt and pepper and cook it for about 30-40 minutes.
In the meantime cut bread slices into small cubes and fry it on butter until dry and crispy. Put aside.
When the soup is ready to serve add (in hot soup) sour cream mixed with yolk and lemon.
If you want really full soup you can add egg-white mixing hard the moment you put it inches.
Serve with bread cubes (put them in soup).

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