NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")
This meal can be served as a complete lunch meal, it is so nutritious. This is my grandmother's recipe, so it is from the beginning of 20th century.
Provided by nitko
Categories Chowders
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 210.3, Fat 15.7, SaturatedFat 6.3, Cholesterol 18, Sodium 610, Carbohydrate 15, Fiber 2.5, Sugar 2, Protein 3
NORTH CROATIAN GREEN PEAS SOUP
This is one of my grandmother recipes I have decipher from her manuscript. I am making the soup today, so this is how it goes:
Provided by nitko
Categories Vegetable
Time 1h
Yield 5 portions, 5 serving(s)
Number Of Ingredients 14
Steps:
- Clean the green peas and put it into hot water for 5 minutes. Grate of slice carrot and sauté on butter; after a while, mince onion and sauté both on butter until onion is translucent.
- Add finely sliced pancetta and sauté not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute).
- Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper.
- Cook until green peas are soft. When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender so you do not have to remove geen pea. Add thyme and cook 15 minutes.
- At the end add sour cream and minced chive. Serve with croutons.
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
VERSATILE VEG SOUP
A basic soup recipe that can be adapted to whatever needs using up in the fridge
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 5
Steps:
- Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
- Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
NORTH CROATIAN BEANS SOUP
This is very old recipe my grandmother used to make. If you cook beans and have some surpluses you may use it for this soup. The soup must be little bit sour, and DO NOT use "acetto balsamico", but normal red or white wine vinegar. The best is to use white beans or beans we call in Croatia "tresnjevec". I did not include beans soaking time in this recipe.
Provided by nitko
Categories Beans
Time 1h15m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 15
Steps:
- After soaking beans overnight, cook beans until soft. Drain the beans and put aside two teaspoons of whole beans.
- Make puree out of all other beans using blender (or whatever you use). Finely mince onion, garlic and bacon.
- Melt lard in a cooking pot and sauté onion until translucent. Add garlic and bacon and sauté it not more than 2 minutes.
- Add flour and brown it but not too much. Add cold water and make creamy liquid.
- Add hot and sweet paprika and stir.
- Add beans puree and whole beans, stir. Add bay leaf and vinegar; season with salt and pepper. Add water and cook about 45 minutes.
- Before serving taste the soup, if it is not sour you may drop few drops of vinegar (if you do cook for more 5 minutes). Add sour cream and parsley leaves and serve.
Nutrition Facts : Calories 196.2, Fat 18.1, SaturatedFat 7.7, Cholesterol 27.2, Sodium 745.2, Carbohydrate 5.5, Fiber 0.8, Sugar 1.2, Protein 3.4
EASY, CREAMY VEGETABLE SOUP
Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.
Provided by CaliforniaJan
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.
Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1
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