Prezganka (Flour Soup) is a traditional Slovenian recipe for a classic soup of a lard or butter, garlic and flour base with water, bay leaves, cumin and herbs. The full recipe is presented here and I hope you enjoy this classic Slovenian version of: Flour Soup (Prezganka).
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This is a very basic soup made from a flour or lard roux and water that's made all the way from Central Europe through the Caucasus and into Central Asia. I'm starting here with the recipe from Slovenia where it's prepared as a simple home-made cure for stomach ache and digestion problems.
Ingredients:
120g flour
100g lard or butter
4 garlic cloves, minced
1.2l water
2 bay leaves
1 tsp ground cumin
8 tbsp flat-leaf parsley, shredded, to garnish
salt and freshly-ground black pepper, to taste
coarsely-ground paprika, to garnish
2 eggs (optional)
Method:
Place a heavy-based pot over medium heat. Add the butter or lard and as it begins to melt reduce the heat to low.
Scatter over the flour and mix with the fat. Keep cooking, stirring constantly, until the flour darkens to beige add the garlic. Continue cooking for about 90 seconds more or until the garlic is no longer raw then whisk in the water with the cumin and bay leaf.
Once the mixture is smooth season to taste with salt and black pepper then increase the heat slightly. Bring to a simmer and cook until the soup has thickened to your liking.
Optionally beat in the egg and cook.
Once nicely thickened, divide the soup between four warmed soup bowls.
Remove and discard the bay leaves then served garnished with the flat-leaf parsley and paprika.
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