Croatian Soup
4 servings
40 minutes
Croatian soup is an amazing blend of Mediterranean and Balkan culinary traditions. Its rich tomato flavor is harmoniously complemented by the aroma of fresh parsley, garlic, and onion. The main advantage of the dish is the feta cheese, which gives the soup a spicy saltiness softened by the addition of kefir before serving. Cooking begins with sautéing vegetables in olive oil to bring out their flavor nuances, followed by adding tomatoes and feta cheese. The result is a thick, warming soup with a delicate texture. It is served with crispy white croutons that perfectly complement the creamy taste. This recipe highlights the traditional hospitality of Croatian cuisine and can adorn both everyday and festive tables.
1
Cut the cheese into large cubes and soak in water for 10-15 minutes to wash out excess salt. If it's not very salty, this step can be skipped.
- Brynza cheese: 200 g
2
First, prepare all the vegetables — there won't be time for this while cooking. You need a large bunch of parsley and a little extra (to add fresh to the soup later). Finely chop the onion, garlic, and parsley. Score the tomatoes with a cross, pour boiling water over them for 1 minute, peel off the skin, and chop into small pieces. The number of tomatoes is to taste. To ensure the soup isn't 'empty', the chopped tomatoes should make up about 1/5–1/4 of the pot's volume.
- Parsley: 2 bunchs
- Onion: 1 piece
- Garlic: 1 clove
- Tomatoes: 5 piece
3
Heat olive oil in a pot (enough to cover the bottom by a couple of mm), lightly sauté onion and garlic, add parsley, and sauté for 2-3 minutes, stirring. Then add tomatoes, keep on high heat for a couple of minutes, then add half a glass of water or vegetable broth, reduce heat, cover, and let simmer for 15-20 minutes.
- Olive oil: 5 tablespoon
- Onion: 1 piece
- Garlic: 1 clove
- Parsley: 2 bunchs
- Tomatoes: 5 piece
4
When everything is cooked and the tomatoes become almost a homogeneous mass, add water or broth to the desired soup consistency and bring to a boil. Add the washed cheese and cook for about 5 minutes. If the cheese starts to melt treacherously (sometimes such cheese is found) — quickly remove from heat.
- Brynza cheese: 200 g
5
Pour a little kefir into each plate, add greens and wheat croutons. If you forgot the kefir, you can add a piece of lemon.
- Kefir: to taste
- White breadcrumbs: to taste
