Prežganka (burnt soup), Slovenian recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

carrot

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories while still providing texture.

parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach boosts iron content.

Heat olive oil in a pot over medium-low heat.

Add 1/3 cup flour and stir until it turns light brown, about a couple of minutes.

Add 1/4 teaspoon paprika and mix well.

Whisk in 3 cups of water gradually, whisking until it comes to a boil.

Once boiling, add 1/2 teaspoon salt and pepper to taste.

If desired, crack one egg, separate the egg whites from the yolk, and stir the whites into the soup.

Cover and simmer for 10 minutes before serving with croutons and garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens