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Croatian cuisine (Croatian: Hrvatska kuhinja) ... In Dalmatia, fish soup with fish chunks, carrots and rice is commonly served. Maneštra; Veal soup with smoked meat;
The jota or Istrian stew (Italian: Jota; Croatian: Istarska jota; Slovene: Jota) is a soup made with beans and sauerkraut or sour turnip, potatoes, bacon, and spare ribs, known in the northern Adriatic regions. [1]
Northern Croatia, Central Croatia: Stuffed pepper dish made of peppers stuffed with a mix of minced meat and rice, eggs, spices and salt in tomato sauce, served with mashed potatoes: Sir s vrhnjem: Northern Croatia, Central Croatia: Homemade fresh curd cheese (quark) with cream, served with bacon and onion [1] Soparnik: Dalmatia
Grahova pretepena juha is a type of traditional thick bean soup from Međimurje cuisine, [1] an integral part of the national Croatian cuisine.It is a bean soup with added stirred flour mixed with milk and cream, [2] especially popular in parts of Northern Croatia.
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet ...
In Croatian cuisine, it is known as Fileki, Tripice or Vampi. In Czech cuisine , tripe soup is heavily spiced with paprika, onions and garlic resulting in very distinct spicy goulash-like flavour. The Czech name is dršťková polévka , often shortened to dršťkovka .
Lentil clear soup from Međimurje County, Croatia. Lentil soup is popular in Middle Eastern and Mediterranean cuisines. London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th-century London. Magiritsa soup is made in Greece and Cyprus using lamb offal.
Maneštra (from Italian minestra, "soup"; Slovene: mineštra, regionally also pašta fižol) is a vegetable stew from Istria and made with spring corn, which is popular in the whole of the northern Adriatic seaboard. [1]