Zagorje soup with mushrooms
Soup or not? Hard to say, but for me a complete meal that best evokes one climate and one region. Namely, in a spoonful of "soup" you can find almost all the key ingredients of the Zagorje region: lard, porcini mushrooms, bacon, dried meat, potatoes, flour, wine and cream. Some say that the recipe for Zagorje soup originated as a means of sobriety, but I believe that simply everything that was found in the house, and was fresh and homemade, ended up in a pot and created a dish whose recipe is passed down from generation to generation.
Preparation steps
- First cut the potatoes into cubes and put to cook separately in salted water.
- Cut the neck or hamburger into larger cubes and fry in fat.
- Add the finely chopped onion and simmer until the onion turns yellow and turns brown.
- Add finely chopped garlic, finely chopped bacon, sliced carrots, bay leaf, a little ground sweet red pepper and salt to taste.
- After a few minutes, add fresh porcini mushrooms (if there are no fresh ones, you can also dry them, but soak them beforehand) and pepperoni if you are going for the sobering version or if you like it spicy.
- Saute the porcini mushrooms, cover with white wine and let the alcohol evaporate. After that, cover with water (it can also be used where dried mushrooms have been soaked).
- Insert the boiled potatoes from step 1.
- Now in the original version, mix a tablespoon of soft flour into the cream and add it all together in a pot. I set aside one tablespoon or two of boiled potatoes, sift them with a fork and add, and omit the flour.
- After the cream is added, let it simmer for another 10 minutes and the dish is ready.
Serving
It is best served hot with homemade bread and Graševina gem.
