Croatian Zagorje Potato Soup
Warm, hearty, and brimming with rustic flavors, Croatian Zagorje Potato Soup is a comforting bowl of goodness that pays homage to the culinary traditions of northern Croatia. Bursting with tender potatoes, sweet notes of simmered carrots, and the subtle earthiness of optional celery root, this soup is enriched with milk for a creamy finish and brightened with a dash of sweet paprika for an authentic touch. The base of sautéed onions and garlic, thickened with a buttery roux, creates a velvety texture that wraps around every spoonful. Perfect for a cozy family meal or a nourishing dinner on a chilly day, this one-pot wonder is ready in under an hour and pairs beautifully with crusty bread. Enjoy the charm of Eastern European cuisine in your kitchen with this easy-to-follow recipe!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 500 grams potatoes
- 1 medium onion
- 2 garlic cloves
- 1 medium carrot
- 50 grams celery root (optional)
- 250 ml milk
- 750 ml vegetable or chicken stock
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Peel the potatoes and cut them into small cubes. Set aside.
Finely chop the onion and garlic. Grate the carrot and celery root (if using).
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the garlic and grated carrot (and celery root) and cook for another 2 minutes.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. Be careful not to let it burn.
Add the sweet paprika and mix well, followed by the vegetable or chicken stock. Stir thoroughly to prevent lumps.
Bring the mixture to a simmer, then add the cubed potatoes. Season with salt and black pepper.
Cook over medium heat until the potatoes are tender, about 15-20 minutes, stirring occasionally.
Once the potatoes are cooked, add the milk and stir to combine. Let the soup warm through, but do not let it boil.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread for a traditional touch.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 845 mg | 18% | |
*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.
