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Zagorska juha
Potato and mushroom soup
Zagorska juha: potato and mushroom soup with sour cream from Hrvatsko Zagorje, Croatia
The green, hilly Zagorje north of Zagreb, in Croatia, is known for castles, vineyards and filling soups like this one, served in country inns before roast duck or as a meal on its own on chilly days. Potatoes and wild or chestnut mushrooms are simmered with paprika and marjoram, then finished with sour cream and a dash of vinegar, so the broth turns velvety with a gentle tang. Some versions add smoked bacon or sausage; this one is vegetarian, with dried porcini for a deep, woodsy flavour. Serve with dark bread. Where most people go wrong is boiling the soup after the sour cream goes in, which makes it curdle; warm it through and keep it below a simmer. Chef's tip: strain the porcini soaking liquid through a paper towel and add it to the pot; it is half the flavour.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- ⅓ oz dried porcinisoaked in 200 ml hot water for 15 minutes
- 1 oz butter
- 1 onionfinely chopped
- 1 carrotdiced
- 2 cloves garlicchopped
- 10 ½ oz chestnut mushroomssliced
- 1 tsp sweet paprika
- 1 ⅛ lb potatoesfloury, peeled and cut into 2 cm cubes
- 5 cups vegetable stockcheck the label is gluten free
- 1 bay leaf
- 1 tsp dried marjoram
- ¾ cup sour cream
- 1 tbsp cornflour
- 1 tbsp white wine vinegar
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/7 doneStep 1: Lift ⅓ oz dried porcini out of their water, squeeze them and chop finely. Strain the soaking liquid through a paper towel and keep it.
3 minStep 3: Add 2 cloves garlic, 10 ½ oz chestnut mushrooms and the chopped porcini and cook for 6–8 minutes, until the mushrooms have released their juices and begun to brown.
7 minStep 4: Stir in 1 tsp sweet paprika for a few seconds, then add 1 ⅛ lb potatoes, 5 cups vegetable stock, the porcini liquid, 1 bay leaf and 1 tsp dried marjoram. Bring to the boil, then simmer for 15 minutes, until the potatoes are soft.
17 minStep 5: Whisk ¾ cup sour cream with 1 tbsp cornflour, then whisk in a ladle of the hot broth to warm it.
2 minStep 6: Turn the heat to low and stir the sour cream mixture into the soup. Heat for 3 minutes, stirring, until it thickens slightly; do not let it boil.
3 minStep 7: Add 1 tbsp white wine vinegar, 1 tsp salt and ½ tsp black pepper, remove the bay leaf, taste and adjust. Serve scattered with 2 tbsp flat-leaf parsley.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 7 g
- Carbs
- 33 g
- Fat
- 14 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zagorska juha take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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