Croatian Soup
Soups • Italian
Description
Croatian Soup
Ingredients
- Tomatoes 5 pieces
- Parsley 2 bunches
- Onion 1 piece
- Garlic 1 clove
- Feta cheese 5 oz
- Ground Breadcrumbs to taste
- Kefir to taste
- Olive Oil 5 teaspoons
Step-by-Step Guide
Step 1
Cut the feta cheese into large cubes and soak it in water for about 10–15 minutes to wash out excess salt. If it isn't very salty, you can skip this step.
Step 2
First, you need to prepare all the vegetables, as there won't be time for this during the cooking process. You should have a large bunch of parsley, plus a little extra to add fresh to the soup later. Finely chop the onion, garlic, and parsley. Score the tomatoes with a cross, pour boiling water over them for 1 minute, then peel off the skin and chop them into small pieces. The number of tomatoes should be to taste. To ensure the soup isn't 'empty,' the chopped tomatoes should make up about 1/5 to 1/4 of the pot's volume.
Step 3
In a pot, heat olive oil (enough to cover the bottom by a couple of millimeters), lightly sauté the onion with garlic, then add parsley and cook for 2-3 minutes, stirring. Next, add the tomatoes and cook for a couple of minutes over high heat, then add half a cup of water or vegetable broth, reduce the heat, cover with a lid, and let it simmer for about 15-20 minutes.
Step 4
Once everything has simmered and the tomatoes have broken down into almost a uniform mixture, add water or broth to achieve the desired soup consistency and bring it to a boil. Add the rinsed feta cheese and cook for about 5 minutes. If the feta starts to melt unexpectedly (sometimes you get this kind of feta), quickly remove it from the heat.
Step 5
When serving, pour a little kefir into each plate, add some herbs, and sprinkle with wheat croutons. If you forgot the kefir, you can add a wedge of lemon.
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