Best Croatian Sour Soup Recipes

CROATIAN TURKEY SOUP WITH SOUR CREAM AND DILL (AJNGEMAHTES)

Croatian Turkey Soup With Sour Cream and Dill (Ajngemahtes) image

It is very full meal; if you are not hungry you can eat it as lunch alone. It is also traditional soup for Sunday's meals, family gathering, or feasts. Use turkey back, wings, legs, head or parts of turkey not suitable for Tank's giving meal. Turkey meat you are not going to put into soup use for salads.

Provided by nitko

Categories Chowders

Time 4h20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 18

Ingredients

300 g turkey
30 g turkey liver
10 g turkey (hearts)
10 g turkey (stomach)
200 g carrots
100 g tomatoes (or one whole tomato)
150 g onions
100 g parsley roots
50 g celery root
150 g green peas
10 g kale (one leaf)
10 g salt
10 g black pepper (whole berries)
20 g flour
10 g lard
100 g fresh dill (minced)
100 g sour cream
3 liters water (cold)

Steps:

Put cold water in a pot (appropriate large pot).
Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
In the meantime, cook green peas until almost done and put aside.
Take another pot and melt lard and put flour in it and fry until it become slightly brown (brownish). Add just a little soup in it and mix hard until it become creamy; than add filtered soup.
Cut carrots into small cubes; add green peas and turkey meat (including livers, hearts, and stomach - of course cut them into small pieces).
Cook for more 30 minutes on low fire. You can also add noodles if you like.
Before serving add sour cream and freshly minced dill and serve.

Nutrition Facts : Calories 235.3, Fat 10, SaturatedFat 4, Cholesterol 44.9, Sodium 753.5, Carbohydrate 21.9, Fiber 5.5, Sugar 6.5, Protein 15.6

CROATIAN SOUR SOUP

Croatian Sour Soup image

Posted in response to a request for Croatian recipes. I have not tried this but it sounds good. Times are estimated

Provided by TishT

Categories Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 medium potato, diced
1 cup onion, diced
1 teaspoon sweet Hungarian paprika
2 tablespoons vegetable oil
2 cloves garlic, minced or pressed
1/4 teaspoon ground fennel
1 bay leaf
1 carrot, diced
1 small parsnip, diced
1 stalk celery, chopped
2 tablespoons whole wheat pastry flour or 2 tablespoons unbleached white flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons cider vinegar
5 cups vegetable stock, heated
1/2 cup sauerkraut
sour cream, optional
minced chives, optional

Steps:

Simmer potato in salted water until tender but firm.
Drain and set aside, covered.
Saute the onions and paprika in the oil, add the garlic and saute for a few minues more.
Mix in the fennel, bay leaf, carrots, parsnips and celery, saute for 5 minutes, stirring.
Sift the flour ino the vegetables and simmer on low heat for a few minutes, stirring.
Add the salt, black pepper, vinegar and vegetable stock.
Simmer for 10 minutes then stir in the potatoes and sauerkraut.
Garnish each bowl with sour cream or chives, serve with black bread or marbled rye.

Nutrition Facts : Calories 147.7, Fat 7.2, SaturatedFat 1, Sodium 287.2, Carbohydrate 19.4, Fiber 3.7, Sugar 3.5, Protein 2.6

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