Best North Croatian Beans Soup Recipes
CROATIAN BEAN AND SAUSAGE SOUP (GRAH)
Classic Croatian Soup with beans, sausage and pancetta, seasoned with paprika and Vegeta, a Croatian spice blend.
Provided by Jen
Categories Croatian Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Slice the sausage into rounds. Add to a frying pan over medium heat and cook for about 5 minutes. Then add the pancetta. Continue to cook until both are browned. Set aside and remove most of the oil from the pan.
- Return the pan to medium heat and add the onions and carrots. Cook for about 3 minutes, then add the garlic. Continue to cook until the onions are translucent.
- Place all of the ingredients in a stock pot and bring it to a boil. Make sure that the beans are fully covered by the water. If not, add more.
- Once the soup is boiling, reduce the heat and allow to simmer for 20 minutes.
- At this point taste the soup to adjust the flavor. Since sausage is flavored differently, salt may or may not be needed. For a smokier flavor, add 1 teaspoon of hot paprika. For a richer flavor and more salt, consider adding some bouillon or stock, or Vegeta.
- After the flavor is adjusted, allow the pot to simmer another 10 minutes.
- Garnish with parsley and serve with your favorite hot sauce.
Nutrition Facts : ServingSize 1
NORTH CROATIAN FRENCH BEANS STEW ("CUSPAJZ OD MAHUNA")
This is my grandmother's recipe. You can use round or flat French beans (I prefer round and green). We eat this meal as a side dish to meat with potato. You can, of course eat this as a complete dish as lunch. If you want to preserve green color of your vegetables, put them into boiled water. I recommend using fresh vegetable, not canned or frozen - it is much, much better.
Provided by nitko
Categories Stew
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the French beans and cut into 5 cm long pieces.
- Boil the water and put French beans into boiling water and cook not more than 10 minutes. Drain the beans and put aside.
- During this melt lard and saute finely minced onion, than add flour and fry flour (not too much) with finely minced garlic. Add cold water and stir until you get creamy mixture, add paprika, salt pepper and vinegar. Add some more water, heat it and add French beans.
- Cover with water and cook until beans are soft or 30 minutes. At the end add sour cream, stir and serve.
Nutrition Facts : Calories 1014.2, Fat 17.7, SaturatedFat 6.1, Cholesterol 14.8, Sodium 634, Carbohydrate 169.6, Fiber 63.7, Sugar 1.1, Protein 48.5
NORTH CROATIAN BEANS AND PEAR BARLEY STEW (RICHET)
This is very old recipe from North Croatian area of Zagorje. Zagorje was very poor region (not any more) and most of the recipes reflect its social status - for example: beans were expensive, so mix it with buckwheat, turnip or sauerkraut. This meal is also energy bomb suitable for winter.
Provided by nitko
Categories Stew
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Day before soak beans in cold water.
- On D-day change the water and cook beans until almost done.
- Finely slice garlic and bacon and put it in a pot. Melt lard and fry flour until brownish together with garlic and bacon.
- Add paprika and cold water to make creamy mixture.
- Wash barley and add into the pot together with drained beans.
- Add bay leaf, season with salt and pepper and cook for 30 more minutes or until beans and buckwheat are soft.
- This meal must be almost like thick soup and not too hot.
Nutrition Facts : Calories 534.8, Fat 24.3, SaturatedFat 8.5, Cholesterol 27.7, Sodium 219.8, Carbohydrate 64.6, Fiber 14.7, Sugar 0.6, Protein 16.5
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