Croatian Flour Soup Prezgana Juha
Warm up with the rustic charm of *Croatian Flour Soup (Prežgana Juha)*, a hearty and budget-friendly dish that’s perfect for cozy evenings. This traditional recipe combines simple pantry staples—like golden-browned flour, mild or smoky paprika, and a hint of garlic—to create a comforting, velvety broth that’s rich in flavor. The addition of whisked egg ribbons adds a delightful texture, while fresh parsley gives it a vibrant finish. Ready in just 35 minutes, this versatile soup is seasoned with aromatic bay leaf and a touch of black pepper, making it both satisfying and full of old-world authenticity. Serve it warm with crusty bread for a meal that’s as nourishing as it is soul-soothing. Perfect for fans of European cuisine, this Croatian classic deserves a spot on your recipe repertoire!
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Recipe Information
Ingredients
- 4 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 teaspoon Paprika (mild or smoked depending on preference)
- 4 cups Vegetable or chicken stock
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg
- 2 tablespoons Fresh parsley
- 1 cup Water
Instructions
Heat a medium-sized pot over medium heat and add the olive oil.
Peel and finely mince the garlic cloves.
Add the flour to the pot and stir continuously with a wooden spoon to make a roux. Let it cook for about 5-7 minutes, stirring constantly, until the mixture turns golden brown and develops a nutty aroma.
Once the roux is browned, add the minced garlic and paprika, and stir quickly to avoid burning.
Gradually whisk in the vegetable or chicken stock, followed by 1 cup of water, to prevent lumps from forming. Mix everything well.
Add the bay leaf, salt, and black pepper, then bring the soup to a gentle simmer. Let it cook for about 15 minutes, stirring occasionally.
While the soup is simmering, crack the egg into a small bowl and beat it well with a fork.
Slowly pour the beaten egg into the simmering soup in a steady stream, stirring constantly to create thin ribbons of egg.
Once the egg has cooked through, remove the bay leaf from the soup.
Taste and adjust the seasoning with additional salt or pepper as needed.
Finely chop the fresh parsley and sprinkle it over the soup just before serving.
Serve the soup warm with a slice of crusty bread on the side, if desired.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 5914 mg | 257% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
