Used to be served as breakfast, snack or as a meal when works were done in the fields or the vineyards. Although it was regularly listed on the menu of well-known family-run inns and restaurants in the continental Croatia, today it can be rarely found. It is our intention to present Croatian Flour Soup (Prežgana juha) to you.
60 g (2.1 oz) lard
60 g (2.1 oz) hard wheat flour
1 tablespoon red ground paprika
1,25 l (42 fl oz) water
1 tablespoon salt
1 teaspoon vinegar
Heat lard in a pot, add flour to fry stirring constantly, until brownish.
Add red ground paprika, stir, then add water. Season with salt and add vinegar.
When the soup boils add beaten eggs and let it cook shortly.
Sprinkle the soup with cumin. You may also add roasted bread cubes.
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