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Croatian Recipes: Istrian Maneštra

Maneštra is made in all seasons in many ways, including with meat (Photo: Fini Recepti)

Maneštra, or Minestrone, is a vegetable soup popular in the Istrian peninsula and made a variety of ways with different ingredients depending on personal tastes.

Istrian Maneštra is cooked in all seasons using a combination of vegetables and or with meat. The traditional Istrian Maneštra is made in springtime using spring corn.

Check out this springtime recipe below without meat.


Potatoes – 300 g
Carrots – 300 g
Celery – 300 g
Zucchini – 300 g
Corn – 1 cob
Onion – 1
Olive oil – 2 dl
White wine – 250 ml
Peas – 100 g
Vegetable stock – 1 cube
Origano – 1 teaspoon
Basil – 8 fresh leaves
Chili – 1 teaspoon
Garlic – 2
Parmesan – 4 tablespoons

Spring corn key ingredient to the spring Maneštra


Dice all the vegetables. In a pot put olive oil and fry the onions, potatoes, carrots, zucchinis, celery.

Add the white wine, crushed garlic, the cube of vegetable stock, nutmeg, oregano, chopped basil, corn, and peas.

Stir and add water enough to cover the ingredients in the pot. Leave cook on a low heat. (25-30 mins)

In a separate pan fry crushed chili and garlic in olive oil. When the garlic releases its smell, take off the heat and add it to the Minestrone.

When the soup is ready to serve and grate parmesan cheese on top.

Dobar tek!

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