CONTENTS
Prežganka (Soup from Roux)
(Slovenian: Prežganka (juha iz prežganja))
Prežganka, or roux soup, holds a special place in Slovenian cuisine and is a true treasure of tradition. Slovenian grandmothers often prepared it as a simple yet effective home remedy for various ailments. They would serve it on days when they wanted to warm the body and soul. With its basic ingredients, this soup symbolizes the simplicity and resourcefulness that reflects the richness of Slovenian rural cuisine. Not only is it nutritious, but it is also exceptionally flavorful, making it an essential dish in colder months.
Ingredients
For 4 servings
- 1 tablespoon lard or oil
- 1 tablespoon unsalted butter
- 1 tablespoon breadcrumbs
- 250 ml cold water
- 1 litre warm water
- Salt, cumin
- 1–2 eggs
- Toasted bread slices
Instructions
Preparation time: 30 minutes
- Prepare the base: Heat a pot and add the lard, butter, and breadcrumbs. Stir constantly while roasting until the breadcrumbs turn golden brown.
- Add flour: Mix in the flour and roast until it reaches a golden-brown colour.
- Add cold water: Pour in 250 ml of cold water and stir until the roux fully dissolves, forming a smooth mixture.
- Add warm water and spices: Slowly add 1 litre of warm water. Season with cumin and salt, then stir well.
- Incorporate eggs: Once the soup boils, stir in the whisked eggs gently, distributing them evenly throughout the soup.
- Finish: Let the soup simmer for a few more minutes to allow the flavours to meld. Serve immediately with toasted bread slices.
- Serving suggestions: Serve prežganka garnished with fresh herbs such as chives or parsley for an extra burst of aroma. Pair the soup with a glass of homemade white wine or fruit tea for a harmonious blend of flavours. For a heartier meal, complement it with a simple salad made from sauerkraut or pickled vegetables.
ZERO WASTE TIPS
- Leftover bread: Instead of discarding stale bread, use it to make breadcrumbs or toasted slices.
- Save leftover fat: Any leftover lard or butter can be stored and reused in other dishes.
- Reuse the soup: If there’s any leftover soup, refrigerate it and use it the next day as a base for a richer stew or soup.
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