{"id":3871,"date":"2026-07-26T14:53:07","date_gmt":"2026-07-26T14:53:07","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/sopa-croata-de-eneldo\/"},"modified":"2026-07-26T14:53:07","modified_gmt":"2026-07-26T14:53:07","slug":"sopa-croata-de-eneldo","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/sopa-croata-de-eneldo\/","title":{"rendered":"Sopa croata de eneldo"},"content":{"rendered":" <style> \/* Compact editorial recipe layout v2.7 \u2014 scoped to this recipe section. *\/ #recipe-es-hr-dill-soup-creamy-croatian-herbal-soup{--gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-soft:#414a46;--gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-line:rgba(36,49,46,.13);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--gj-sans:\"Barlow\",\"Avenir 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.gj-hero{display:none}#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-title{font-size:24pt}#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-facts,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-nutri-row,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-ing-grid,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-info-grid,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-fact,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-nutri-row>div,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-ing-group,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-info-card,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-steps>li,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-pull,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-rail,#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-rail *{color:#111!important}#recipe-es-hr-dill-soup-creamy-croatian-herbal-soup .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}} <\/style> <section id=\"recipe-es-hr-dill-soup-creamy-croatian-herbal-soup\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dill-soup-creamy-croatian-herbal-soup\"> <header class=\"gj-masthead\"> <p class=\"gj-eyebrow\">Cocina croata \u00b7 Sopa cremosa \u00b7 Receta<\/p> <h2 class=\"gj-title\" id=\"recipe-title-es-hr-dill-soup-creamy-croatian-herbal-soup\"><span class=\"gj-title-main\"><b>Sopa croata de eneldo<\/b> con patata y leche<\/span> <span class=\"gj-title-accent gj-serif\">terminada con crema agria y picatostes<\/span><\/h2> <p class=\"gj-sub\">Sopa cremosa de eneldo con patata, leche y crema agria, espesada con un roux ligero y servida con picatostes dorados al horno.<\/p> <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Sopa cremosa<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Cocci\u00f3n y espesado con roux<\/strong><\/li><li>Dificultad: <strong>F\u00e1cil<\/strong><\/li><\/ul> <\/header> <dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Cantidad<\/dt><dd>6 porciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Reposo<\/dt><dd>0 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 320 kcal<\/dd><\/div><\/dl> <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dill-Soup-\u2014-Creamy-Croatian-Herbal-Soup-3.webp\" alt=\"Cuenco grande de sopa cremosa de eneldo con picatostes, junto a un plato peque\u00f1o de pan tostado y lino blanco\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Sopa croata de eneldo, cremosa y salpicada de hierbas, servida con picatostes dorados.<\/figcaption><\/figure> <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dill-soup-creamy-croatian-herbal-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dill-soup-creamy-croatian-herbal-soup\">Equilibrio de la sopa croata de eneldo<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La sopa de eneldo pertenece a un grupo de preparaciones centroeuropeas y croatas donde una hierba fresca define el plato completo. El caldo es p\u00e1lido, cremoso y salpicado por finas hojas verdes, como muestra la imagen. No se tritura hasta convertirlo en pur\u00e9: la patata aporta cuerpo en dados peque\u00f1os y el roux estabiliza la mezcla de caldo, leche y crema agria.<\/p><blockquote class=\"gj-pull\">El eneldo se cocina en dos momentos: una parte construye el fondo y otra conserva el aroma verde del plato terminado.<\/blockquote><p>El eneldo se divide en dos adiciones. Una parte cuece pocos minutos y perfuma el l\u00edquido; el resto entra al final y conserva un aroma m\u00e1s fresco. Cocinar toda la hierba desde el principio produce un sabor apagado y un color gris\u00e1ceo. Los tallos tiernos pueden picarse con las hojas, pero los tallos gruesos se descartan porque permanecen fibrosos incluso despu\u00e9s de hervir.<\/p><p>El roux se prepara con mantequilla y harina a fuego medio-bajo. Debe burbujear durante dos minutos para eliminar el sabor crudo, sin tomar un color oscuro. El caldo caliente se incorpora poco a poco, batiendo, y solo despu\u00e9s entra la leche. Esta secuencia reduce la formaci\u00f3n de grumos y permite controlar la densidad. La sopa debe cubrir ligeramente una cuchara, no sostenerla como una crema espesa.<\/p><p>La crema agria necesita templarse. Si se vierte fr\u00eda en un l\u00edquido hirviendo, puede separarse. Se mezcla primero con un cuchar\u00f3n de sopa caliente y se devuelve a la olla con el fuego bajo. Una peque\u00f1a cantidad de vinagre equilibra la grasa y realza el eneldo; no debe percibirse como un sabor independiente. La nuez moscada queda en el fondo arom\u00e1tico.<\/p><\/div><div class=\"gj-copy-col\"><p>Los picatostes se hornean en lugar de fre\u00edrse. El pan se corta en cubos, se mezcla con aceite y una pizca de eneldo, y se tuesta hasta que los bordes est\u00e9n dorados y el centro seco. Se a\u00f1aden justo antes de servir para conservar el crujido. Los que aparecen en el plato funcionan como contraste de textura, no como una capa que cubra toda la superficie.<\/p><p>Esta sopa puede abrir una comida o formar un almuerzo ligero con pan y ensalada. Se sirve caliente, pero no hirviendo, porque las temperaturas extremas ocultan el aroma de la hierba. La receta rinde seis cuencos y se completa en cuarenta y cinco minutos, con una consistencia estable y un sabor definido de eneldo.<\/p><p>La densidad final se corrige antes de a\u00f1adir la crema agria. Si las patatas han liberado mucho almid\u00f3n, se incorpora un poco de caldo caliente; si el l\u00edquido sigue demasiado ligero, se deja hervir suavemente dos o tres minutos m\u00e1s. A\u00f1adir harina al final producir\u00eda grumos y sabor crudo. Tambi\u00e9n conviene probar el caldo antes de salar, especialmente cuando es comercial. El eneldo necesita una base suficientemente sazonada para percibirse con claridad, pero una sopa salada oculta su car\u00e1cter vegetal y acent\u00faa en exceso la acidez de la crema.<\/p><p>El cuenco se calienta con agua antes de servir; as\u00ed la sopa conserva temperatura sin necesitar una ebullici\u00f3n final que perjudique la emulsi\u00f3n. La pimienta blanca se usa para mantener el color p\u00e1lido, pero puede omitirse cuando el caldo ya aporta suficiente fondo.<\/p><\/div><\/div><\/section> <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dill-soup-creamy-croatian-herbal-soup\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Del roux p\u00e1lido al eneldo fresco<\/p><h3 id=\"recipe-timeline-es-hr-dill-soup-creamy-croatian-herbal-soup\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 15 min \u00b7 Cocci\u00f3n: 30 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>La patata se corta y los picatostes entran en el horno.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT8M\">0:08<\/time><span>Mantequilla y harina forman un roux p\u00e1lido.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>Caldo, leche y patata cuecen hasta quedar tiernos.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>La crema agria templada y el eneldo fresco terminan la sopa.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta, en breve.<\/strong> La mantequilla y la harina se cocinan dos minutos para formar un roux claro. El caldo se incorpora gradualmente y despu\u00e9s se a\u00f1aden leche y patatas en dados, que cuecen hasta quedar tiernas. Una primera porci\u00f3n de eneldo perfuma la sopa durante pocos minutos. La crema agria se templa con l\u00edquido caliente antes de volver a la olla, evitando que se corte. El vinagre y la nuez moscada ajustan el equilibrio, y el eneldo restante se a\u00f1ade fuera del fuego. Picatostes horneados aportan una textura seca y dorada. La receta produce seis porciones y est\u00e1 lista en cuarenta y cinco minutos.<\/p><\/aside> <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dill-soup-creamy-croatian-herbal-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dill-soup-creamy-croatian-herbal-soup\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-dill-soup-creamy-croatian-herbal-soup\"><h4 id=\"recipe-ingredient-group-1-es-hr-dill-soup-creamy-croatian-herbal-soup\">Para la sopa<\/h4><ul><li><strong>50 g de mantequilla<\/strong><\/li><li><strong>45 g de harina de trigo<\/strong><\/li><li><strong>1,2 l de caldo de verduras o pollo, caliente<\/strong><\/li><li><strong>500 ml de leche entera<\/strong><\/li><li><strong>600 g de patatas, en dados de 1,5 cm<\/strong><\/li><li><strong>50 g de eneldo fresco, picado<\/strong><\/li><li><strong>200 g de crema agria<\/strong><\/li><li><strong>15 ml de vinagre de vino blanco<\/strong><\/li><li><strong>7 g de sal fina<\/strong><\/li><li><strong>1 g de pimienta blanca molida<\/strong><\/li><li><strong>0,5 g de nuez moscada molida<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-es-hr-dill-soup-creamy-croatian-herbal-soup\"><h4 id=\"recipe-ingredient-group-2-es-hr-dill-soup-creamy-croatian-herbal-soup\">Para los picatostes<\/h4><ul><li><strong>150 g de pan, en cubos de 2 cm<\/strong><\/li><li><strong>20 ml de aceite de oliva<\/strong><\/li><li><strong>2 g de eneldo seco<\/strong><\/li><li><strong>1 g de sal fina<\/strong><\/li><\/ul><\/section><\/div><\/div><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y seguridad.<\/strong> Contiene gluten y leche; el caldo puede contener apio. La crema agria se incorpora con el hervor detenido para evitar separaci\u00f3n. La sopa cocida debe enfriarse r\u00e1pidamente antes de refrigerar.<\/aside><\/section> <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dill-soup-creamy-croatian-herbal-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dill-soup-creamy-croatian-herbal-soup\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Picatostes<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Tueste el pan<\/p><p class=\"gj-step-x\">Caliente el horno a 190 \u00b0C. Mezcle el pan con el aceite, el eneldo seco y 1 g de sal, exti\u00e9ndalo en una bandeja y hornee 10\u201312 minutos, removiendo una vez, hasta que quede dorado y seco.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Base de la sopa<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Prepare un roux claro<\/p><p class=\"gj-step-x\">Derrita la mantequilla en una olla, a\u00f1ada la harina y cocine 2 minutos a fuego medio-bajo, batiendo, sin dejar que tome color oscuro.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Incorpore el l\u00edquido<\/p><p class=\"gj-step-x\">A\u00f1ada el caldo caliente en cuatro adiciones, batiendo hasta alisar cada una. Incorpore la leche y lleve a un hervor suave.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cueza las patatas<\/p><p class=\"gj-step-x\">A\u00f1ada las patatas, 7 g de sal, la pimienta y la nuez moscada. Cueza 15\u201318 minutos, hasta que los dados est\u00e9n tiernos pero mantengan su forma.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Eneldo y acabado<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">A\u00f1ada la primera parte de eneldo<\/p><p class=\"gj-step-x\">Incorpore 30 g de eneldo fresco y cueza 3 minutos a fuego suave.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Temple la crema agria<\/p><p class=\"gj-step-x\">Mezcle la crema agria con un cuchar\u00f3n de sopa caliente. Retire la olla del hervor, vierta la mezcla y remueva sin dejar que hierva con fuerza.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajuste y sirva<\/p><p class=\"gj-step-x\">A\u00f1ada el vinagre y los 20 g restantes de eneldo. Pruebe la sal y sirva con los picatostes justo antes de llevar los cuencos a la mesa.<\/p><\/div><\/li><\/ol><\/section> <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dill-soup-creamy-croatian-herbal-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dill-soup-creamy-croatian-herbal-soup\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se sirve caliente, no hirviendo, con cuatro o cinco picatostes por cuenco. Puede acompa\u00f1arse de una ensalada de pepino o de pan oscuro. Un poco de eneldo fresco adicional solo se a\u00f1ade si se integra en cada cucharada.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Se conserva 3 d\u00edas a 4 \u00b0C. Se recalienta a fuego bajo, removiendo, hasta 74 \u00b0C y sin hervir intensamente. Los picatostes se guardan aparte en un recipiente seco. No se recomienda congelar por la leche y la crema agria.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Sustituir la mitad de la crema agria por yogur natural entero.<\/li><li>A\u00f1adir 150 g de guisantes durante los \u00faltimos 5 minutos.<\/li><li>Usar caldo de pollo para un fondo m\u00e1s profundo.<\/li><li>Cambiar el vinagre por 20 ml de zumo de lim\u00f3n, a\u00f1adido fuera del fuego.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>El roux se cocina solo hasta perder el olor a harina, sin oscurecer.<\/li><li>La crema agria se templa antes de incorporarse y la sopa no vuelve a hervir con fuerza.<\/li><li>Los picatostes se a\u00f1aden en la mesa para mantener el contraste crujiente.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Olla de fondo grueso<\/li><li>Varillas<\/li><li>Cuchar\u00f3n<\/li><li>Bandeja de horno<\/li><li>Cuchillo y tabla<\/li><\/ul><\/section><\/div><\/section> <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dill-soup-creamy-croatian-herbal-soup\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dill-soup-creamy-croatian-herbal-soup\">Valores nutricionales por porci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 320 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 720 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 cuenco con picatostes (aprox. 460 g). <strong>Al\u00e9rgenos clave:<\/strong> gluten, leche y posible apio. Valores aproximados calculados con referencias est\u00e1ndar; el resultado real cambia seg\u00fan marcas, recortes, absorci\u00f3n y tama\u00f1o final de las porciones.<\/p><\/section> <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Una base cremosa y p\u00e1lida sostiene el eneldo sin apagarlo, mientras los picatostes aportan el \u00fanico crujido necesario.<\/p><p class=\"gj-close-copy\">El \u00e9xito depende de un roux claro, una crema agria bien templada y una adici\u00f3n dividida del eneldo. 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