Zagorje soup
A specialty from Zagorje, the region on the other side of Medvednica, this is a thick soup made from forest mushrooms, carrots, potatoes, bacon, onions, spices and cream. It’s so hearty it can serve as a main dish.
Zagorje soup
Thick, hearty and full of forest flavour
Ingredients (serves 4–6)
• 200 g wild mushrooms (porcini, chanterelles or parasol mushrooms; dried or frozen can also be used)
• 100 g dried or smoked bacon
• 1 onion
• 2 carrots
• 2 potatoes
• 2 tbsp oil or lard
• 1 tbsp flour
• 1 tbsp ground red paprika
• salt, pepper, bay leaf and thyme
• 150 ml sour cream (or cooking cream)
• optional: parsley and a splash of white wine
Preparation
If using dried mushrooms, soak them in warm water for 30 minutes. Clean and slice fresh ones.
Sauté chopped bacon and onion in oil or lard until fragrant and golden. Add sliced carrots, potatoes and mushrooms. Sauté briefly, then sprinkle with flour and red paprika; stir well.
Pour in about 1.2 litres of water (or stock), add bay leaf, thyme, salt and pepper. Add wine if desired. Cook for 30–40 minutes until vegetables and mushrooms are tender and the soup has thickened. Stir in cream and cook gently for another 5 minutes. Optionally add fresh parsley.
Serving suggestion
Serve warm with homemade corn or wheat bread. In mountain huts, it’s often offered as a “warm starter,” but believe us – it can easily be the whole meal because it’s so filling.
