Best Croatian Dalmatian Vegetable Soup Recipes

Croatian Dalmatian Vegetable Soup image

Provided by nitko

Categories Chowders

Time 1h20m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 20

150 g carrots
100 g onions
80 g parsley roots
50 g celery root
200 g green peas
100 g French beans
50 g tomato puree
30 g barley
50 g beans
100 g bacon (pancetta, dried, smoked)
1 garlic clove
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons oregano
1 teaspoon marjoram
1 tablespoon fresh parsley leaves (minced)
100 g pasta (really small Penne Rigate or similar)
80 g parmesan cheese (grated)
1 liter water (or more)

Steps:

Soak beans and barley over night and cook the next day until soft.
Slice carrots, parsley and celery roots into small cubes, and finely mince onion and garlic. Cut pancetta into small cubes.
Cook French beans and green peas for 10-15 minutes drain and put aside.
Put olive oil into pot, add onion, carrot, parsley root, celery root and sauté it until soft. Add pancetta and garlic and sauté for 5 minutes.
Add some water, French beans, green peas, barley, beans and tomato. Stir and cook 5 minutes, add whole water. It may be more than 1 liter, depends how much soup you want and how dense you want it to be.
Season with salt and pepper and half amount of oregano. Cook about 45 minutes or until all vegetables are soft.
Twenty minutes before end add penne and cook until pasta is done. Before serving add majoran and oregano, taste and add salt if necessary. Serve with grated parmesan over the soup.

Nutrition Facts : Calories 490.3, Fat 23, SaturatedFat 7.1, Cholesterol 27.7, Sodium 1396.1, Carbohydrate 52.4, Fiber 12.4, Sugar 7.9, Protein 19.9

Dalmatian Clear Fish Soup image

Provided by Solaris A

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 liter water
400 g white fish (bream etc)
1 tablespoon olive oil
1 tomatoes
2 tablespoons lemon juice
1 teaspoon whole black peppercorn
2 vegetable bouillon cubes (Podravka brand if possible) or 2 teaspoons Vegeta (Podravka brand if possible)
50 g rice
1 tablespoon chopped parsley
4 medium sized bay leaves

Steps:

In cold water, place the cleaned fish cut into chunks, add oil, tomato sliced in half, lemon juice, bay leaves and peppercorns. When the soup boils, add the vegetable stock cubes and cook for about 20 minutes.
At the same time cook 1/2 cup of your prefered white rice. Once done strain and set aside.
Remove cooked fish out of the soup then strain the soup. Clean the fish of bones and place pieces of fish back into the soup add olive oil and stir before serving.
You can add the rice directly to the soup or place the rice in the bowl and add the soup over the top. I suggest the later because the soup alone you can freeze or refrigerate but the rice does not keep consistency and does sour.
You can use frozen fish fillets too but fresh fish is best.

Nutrition Facts : Calories 125.3, Fat 3.6, SaturatedFat 0.5, Sodium 10, Carbohydrate 21.2, Fiber 0.8, Sugar 1, Protein 1.9

North Croatian Creamy Vegetable Soup image

Provided by nitko

Time 1h15m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 17

200 g onions
200 g carrots
100 g parsnips
50 g celeriac
100 g cauliflower
150 g green peas
50 g cabbage (savory cabbage,2-3 leaves)
150 g kohlrabi
100 g tomatoes (optional)
50 g green peppers (optional)
40 g butter
10 g salt
5 g pepper
1/8 teaspoon nutmeg (grounded)
1/4 teaspoon thyme (dried)
3 cups stock (beef)
50 g sour cream

Steps:

Finely mince onion and sauté it on butter until translucent.
In the meantime, cut and mince all vegetables into small pieces and put into sautéed onion.
Add all beef stock, season with salt and pepper and cook 40 minutes or until vegetables are soft.
Blend all vegetables with blender or stick blender into creamy liquid. Add thyme and nutmeg and cook 10-15 minutes.
Add sour cream before serving. Serve hot with croutons.