Zagorska Juha, or Zagorje soup, is a soup which has its origins in the northern Croatian region of Zagorje.
The soup was popular in the old days and was a classic ‘peasants’ dish which would be a meal for the family.
Today, it has become a popular ‘gourmet’ soup and is served in many restaurants. It is a hearty and tasty soup and even better if you can get your hands on a selection of wild mushrooms.
Check out this recipe:
3-4 slices homemade špek (pancetta)
200 g mushrooms (variety)
Stick of celery
1 Bay leaf
100 ml White Wine
1 teaspoon Sugar
1 tablespoon tomato concentrate
100 ml sour cream
1-2 tablespoon of flour
2 teaspoons sweet red paprika
1. Dice finely the onion, celery, carrot, potato, špek. Cut the mushrooms into pieces.
2. In a pot on lard, fry the onion and špek and add a pinch of salt.
3. Add the celery, carrot and bay leaf and keep frying on a low heat.
4. Add the diced potato.
5. Add the mushrooms and keep frying altogether.
6. Now add the tomato concentrate, paprika, spices and stir well.
7. Pour in the stock (or water), making sure it covers all the ingredients.
8. Let it bubble away for around 15 minutes.
9. Add more salt, pepper to taste and the wine.
10. Let cook slowly for another 10-15 minutes then add the sour cream and flour (which you mix in a bit of cold water). Cook for another 6-7 minutes.
11. Ready to serve.