{"id":3970,"date":"2026-07-28T09:10:17","date_gmt":"2026-07-28T09:10:17","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/prezgana-juha\/"},"modified":"2026-07-28T09:10:17","modified_gmt":"2026-07-28T09:10:17","slug":"prezgana-juha","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/prezgana-juha\/","title":{"rendered":"Pre\u017egana juha"},"content":{"rendered":"\n<style>\n#recipe-it-hr-prezgana-juha{--bg:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#48524f;--muted:#6b7471;--line:#e5ddd1;--gold:#9a6511;--gold2:#674006;--sage:#176745;--blue:#285c9d;--rose:#944537;--violet:#6a4f91;--night:#192622;--shadow:0 1px 2px rgba(35,30,23,.04),0 16px 42px rgba(35,30,23,.075);position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 58px;color:var(--ink);font:400 16px\/1.7 \"Barlow\",\"Segoe 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.tsh-close-copy{margin-top:9px;color:#cbd5d1;font-size:13.7px}\n@media(min-width:1040px){#recipe-it-hr-prezgana-juha .tsh-masthead{grid-template-columns:minmax(0,1.05fr) minmax(380px,.95fr)}#recipe-it-hr-prezgana-juha .tsh-hero{border-inline-start:1px solid var(--line)}}\n@media(max-width:900px){#recipe-it-hr-prezgana-juha .tsh-copy-grid{grid-template-columns:1fr}#recipe-it-hr-prezgana-juha .tsh-facts{--cols:3}#recipe-it-hr-prezgana-juha .tsh-nutrition{grid-template-columns:repeat(3,1fr)}}\n@media(max-width:680px){#recipe-it-hr-prezgana-juha{width:calc(100% - 12px)}#recipe-it-hr-prezgana-juha .tsh-title{font-size:clamp(34px,10vw,46px)}#recipe-it-hr-prezgana-juha .tsh-quick-nav{top:5px}#recipe-it-hr-prezgana-juha .tsh-step-grid{grid-template-columns:1fr}#recipe-it-hr-prezgana-juha .tsh-facts{--cols:2}#recipe-it-hr-prezgana-juha .tsh-nutrition{grid-template-columns:repeat(2,1fr)}#recipe-it-hr-prezgana-juha .tsh-stage-head{grid-template-columns:auto 1fr}#recipe-it-hr-prezgana-juha .tsh-stage-time{grid-column:2;justify-self:start}}\n@media(prefers-reduced-motion:reduce){#recipe-it-hr-prezgana-juha *,#recipe-it-hr-prezgana-juha *:before,#recipe-it-hr-prezgana-juha *:after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media print{#recipe-it-hr-prezgana-juha{width:100%;margin:0;font-size:10.5pt}#recipe-it-hr-prezgana-juha .tsh-quick-nav,#recipe-it-hr-prezgana-juha .tsh-hero{display:none!important}#recipe-it-hr-prezgana-juha .tsh-card,#recipe-it-hr-prezgana-juha .tsh-masthead,#recipe-it-hr-prezgana-juha .tsh-close{box-shadow:none;border-radius:0}}\n<\/style>\n<section id=\"recipe-it-hr-prezgana-juha\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-prezgana-juha\" aria-describedby=\"recipe-summary-it-hr-prezgana-juha\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Zuppa di dispensa \u00b7 Roux controllato e fili d\u2019uovo<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-it-hr-prezgana-juha\"><span class=\"tsh-title-main\"><b>Pre\u017egana juha<\/b> con roux tostato, cumino e uova,<\/span><span class=\"tsh-title-accent\">una zuppa croata semplice, liscia e leggermente acidula<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-it-hr-prezgana-juha\">Una zuppa calda costruita con roux dorato, paprika, cumino e brodo, completata con uova versate a filo e una punta di aceto: liscia, aromatica e pronta in quaranta minuti.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Zuppa<\/li><li>Cucina croata<\/li><li>Cottura in pentola<\/li><li>Facile<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Prezgana-Juha-3.webp\" alt=\"Pre\u017egana juha croata dal colore ambrato con fili d\u2019uovo e crostini tostati\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Il roux deve profumare di nocciola senza bruciare; il brodo entra gradualmente per mantenere la zuppa liscia.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--5\" aria-label=\"Tempi, resa e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Resa<\/dt><dd>6 porzioni<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>12 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>28 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 220 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#panoramica-it-hr-prezgana-juha\">Panoramica<\/a><a href=\"#ingredienti-it-hr-prezgana-juha\">Ingredienti<\/a><a href=\"#preparazione-it-hr-prezgana-juha\">Preparazione<\/a><a href=\"#controllo-it-hr-prezgana-juha\">Punti di controllo<\/a><a href=\"#servizio-it-hr-prezgana-juha\">Servizio e conservazione<\/a><a href=\"#faq-it-hr-prezgana-juha\">Domande frequenti<\/a><a href=\"#nutrizione-it-hr-prezgana-juha\">Valori nutrizionali<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-prezgana-juha\" aria-labelledby=\"overview-title-it-hr-prezgana-juha\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contesto, sapore e tecnica<\/p><h3 id=\"overview-title-it-hr-prezgana-juha\">Tostare la farina abbastanza, senza portarla all\u2019amaro<\/h3><p class=\"tsh-head-copy\">La base acquista sapore dal roux; il liquido aggiunto a pi\u00f9 riprese evita grumi e permette di regolare la densit\u00e0.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\"><p>Pre\u017egana juha \u00e8 una zuppa semplice della cucina domestica croata e dell\u2019area centroeuropea. Nasce da ingredienti di dispensa: grasso, farina, spezie, brodo e uova. Il nome richiama la farina tostata nel grasso, passaggio che trasforma il gusto crudo in una nota calda e leggermente nocciolata. La zuppa viene spesso servita quando si cerca un piatto caldo, rapido e poco elaborato.<\/p><p>Il roux \u00e8 il punto tecnico centrale. Farina e grasso cuociono a fuoco medio-basso, mescolando senza interruzione. La massa passa da pallida a biondo intenso; il profumo cambia da farinaceo a tostato. Se la paprika viene aggiunta troppo presto, brucia durante questa fase e diventa amara. Per questo entra soltanto dopo aver abbassato il calore, immediatamente prima del brodo.<\/p><\/div>\n<div class=\"tsh-prose\"><p>Il liquido caldo viene incorporato in piccole quantit\u00e0. Le prime aggiunte sciolgono la pasta di farina e creano una base liscia; soltanto dopo si versa il resto. Una frusta \u00e8 utile, ma la temperatura moderata conta altrettanto. Il cumino porta una nota terrosa; pu\u00f2 essere pestato leggermente per distribuire l\u2019aroma senza lasciare semi interi troppo evidenti.<\/p><p>Le uova vengono sbattute e versate a filo nella zuppa appena fremissante, mescolando lentamente in una direzione. Si formano nastri sottili, non grossi grumi. L\u2019aceto arriva a fuoco spento e viene dosato dopo l\u2019assaggio. La zuppa deve risultare appena acidula, con consistenza vellutata ma ancora scorrevole; i crostini vengono aggiunti nelle ciotole per restare croccanti.<\/p><div class=\"tsh-callout\" role=\"note\">Quando il roux raggiunge il colore desiderato, preparare il brodo gi\u00e0 caldo e vicino alla pentola: una lunga attesa continuerebbe a scurire la farina.<\/div><\/div><\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Punti decisivi\"><section class=\"tsh-key\"><h4>Calore medio-basso<\/h4><p>Il roux sviluppa aroma senza punti bruciati.<\/p><\/section><section class=\"tsh-key\"><h4>Brodo in aggiunte progressive<\/h4><p>Le prime piccole dosi sciolgono la farina e impediscono i grumi.<\/p><\/section><section class=\"tsh-key\"><h4>Uovo versato a filo<\/h4><p>Il movimento lento produce nastri sottili invece di fiocchi compatti.<\/p><\/section><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-prezgana-juha\" aria-labelledby=\"ingredients-title-it-hr-prezgana-juha\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti misurati<\/p><h3 id=\"ingredients-title-it-hr-prezgana-juha\">Ingredienti per 6 ciotole<\/h3><p class=\"tsh-head-copy\">Il brodo deve essere poco salato, perch\u00e9 la riduzione durante la cottura concentra il sapore.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\"><h4>Per la zuppa<\/h4><ul>\n<li><span class=\"tsh-amount\">45 g<\/span><span>strutto o olio di girasole<\/span><\/li>\n<li><span class=\"tsh-amount\">55 g<\/span><span>farina di frumento<\/span><\/li>\n<li><span class=\"tsh-amount\">1 cucchiaino<\/span><span>paprika dolce<\/span><\/li>\n<li><span class=\"tsh-amount\">1\/2 cucchiaino<\/span><span>semi di cumino leggermente pestati<\/span><\/li>\n<li><span class=\"tsh-amount\">1,4 l<\/span><span>brodo caldo di verdure o pollo, poco salato<\/span><\/li>\n<li><span class=\"tsh-amount\">2<\/span><span>uova grandi<\/span><\/li>\n<li><span class=\"tsh-amount\">15 ml<\/span><span>aceto di vino bianco<small>Aggiungerlo gradualmente secondo il gusto.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">6 g<\/span><span>sale fino<small>Regolare dopo aver assaggiato il brodo.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">1\/4 cucchiaino<\/span><span>pepe nero<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\"><h4>Per i crostini<\/h4><ul>\n<li><span class=\"tsh-amount\">180 g<\/span><span>pane raffermo a cubetti<\/span><\/li>\n<li><span class=\"tsh-amount\">15 ml<\/span><span>olio di girasole<\/span><\/li>\n<li><span class=\"tsh-amount\">1 pizzico<\/span><span>sale<\/span><\/li>\n<\/ul><\/section>\n<\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> contiene glutine e uova; il brodo pu\u00f2 contenere sedano o altri allergeni secondo la composizione.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Sostituzione.<\/strong> l\u2019olio rende la ricetta senza latticini e senza strutto; il sapore sar\u00e0 pi\u00f9 neutro.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-prezgana-juha\" aria-labelledby=\"method-title-it-hr-prezgana-juha\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Procedimento eseguibile<\/p><h3 id=\"method-title-it-hr-prezgana-juha\">Tostare il roux, incorporare il brodo e formare i fili d\u2019uovo<\/h3><p class=\"tsh-head-copy\">La zuppa procede in una sola pentola, mentre i crostini cuociono separatamente per conservare la croccantezza.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\">\n<section class=\"tsh-stage-card\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4>Preparare i crostini<\/h4><span class=\"tsh-stage-time\">12\u201315 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Tostare il pane<\/h4><p>Scaldare il forno a 200 \u00b0C. Condire i cubetti di pane con 15 ml di olio e un pizzico di sale. Cuocere 10\u201312 minuti, mescolando una volta, finch\u00e9 sono asciutti e dorati.<\/p><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4>Cuocere la base della zuppa<\/h4><span class=\"tsh-stage-time\">18\u201320 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Tostare farina e grasso<\/h4><p>Scaldare strutto o olio in una pentola a fuoco medio-basso. Aggiungere la farina e mescolare continuamente per 6\u20138 minuti, fino a un colore biondo intenso e a un profumo di nocciola.<\/p><span class=\"tsh-cue\">Nessun punto nero e nessun odore acre.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Aggiungere spezie e primo brodo<\/h4><p>Abbassare il fuoco. Unire paprika e cumino, mescolare per 10 secondi e versare subito circa 200 ml di brodo caldo, lavorando con la frusta fino a una crema liscia.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Diluire e sobbollire<\/h4><p>Aggiungere gradualmente il resto del brodo. Portare a leggero bollore e cuocere 8\u201310 minuti, mescolando, finch\u00e9 la zuppa vela appena il dorso di un cucchiaio.<\/p><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">3<\/span><h4>Aggiungere uova e acidit\u00e0<\/h4><span class=\"tsh-stage-time\">5 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Formare i fili d\u2019uovo<\/h4><p>Sbattere le uova. Mantenere la zuppa a fremito leggero e versarle a filo, mescolando lentamente in una direzione. Cuocere 1\u20132 minuti.<\/p><span class=\"tsh-cue\">Le uova formano nastri sottili e completamente coagulati.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Regolare e servire<\/h4><p>Togliere dal fuoco. Aggiungere aceto poco alla volta, poi regolare sale e pepe. Versare nelle ciotole e completare con i crostini soltanto al momento del servizio.<\/p><\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controllo-it-hr-prezgana-juha\" aria-labelledby=\"controls-title-it-hr-prezgana-juha\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Misure e correzioni<\/p><h3 id=\"controls-title-it-hr-prezgana-juha\">Colore del roux e densit\u00e0 della zuppa<\/h3><p class=\"tsh-head-copy\">Il colore biondo intenso porta sapore; un roux molto scuro rende la zuppa amara e addensa meno.<\/p><\/div><div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Roux<\/p><strong>6\u20138 min<\/strong><p>Biondo intenso, profumo tostato, nessun punto nero.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Sobbollitura<\/p><strong>8\u201310 min<\/strong><p>La farina cuoce e la consistenza diventa uniforme.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Uova<\/p><strong>1\u20132 min<\/strong><p>Nastri sottili completamente coagulati.<\/p><\/section><\/div>\n<div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi frequenti e correzioni<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody>\n<tr><td data-label=\"Problema\">Zuppa con grumi<\/td><td data-label=\"Causa probabile\">Brodo versato tutto insieme.<\/td><td data-label=\"Correzione\">Frullare brevemente o passare al setaccio; la volta successiva iniziare con piccole dosi.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Sapore amaro<\/td><td data-label=\"Causa probabile\">Roux o paprika bruciati.<\/td><td data-label=\"Correzione\">Scartare e ricominciare: l\u2019amaro non si corregge con altro brodo.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Zuppa troppo densa<\/td><td data-label=\"Causa probabile\">Eccessiva evaporazione o farina abbondante.<\/td><td data-label=\"Correzione\">Aggiungere brodo caldo fino alla consistenza scorrevole.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"servizio-it-hr-prezgana-juha\" aria-labelledby=\"practical-title-it-hr-prezgana-juha\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la cottura<\/p><h3 id=\"practical-title-it-hr-prezgana-juha\">Servizio, conservazione e regolazioni<\/h3><p class=\"tsh-head-copy\">La zuppa pu\u00f2 essere preparata in anticipo fino al brodo; uova, aceto e crostini sono migliori aggiunti vicino al servizio.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Servizio<\/h4>\n<p>Portare in tavola molto calda con crostini separati, cos\u00ec ogni porzione mantiene contrasto tra zuppa liscia e pane croccante.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Conservazione<\/h4>\n<p>Refrigerare entro due ore e consumare entro 3 giorni. Riscaldare fino a 74 \u00b0C, mescolando e aggiungendo poco brodo se si \u00e8 addensata.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Regolazioni<\/h4>\n<ul><li>Per una zuppa pi\u00f9 leggera usare olio e ridurre il roux del 10%.<\/li><li>Per pi\u00f9 acidit\u00e0 aggiungere aceto nella ciotola, non nella pentola intera.<\/li><li>Un poco di prezzemolo pu\u00f2 completare il piatto senza cambiare la base.<\/li><\/ul>\n<\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-prezgana-juha\" aria-labelledby=\"faq-title-it-hr-prezgana-juha\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Risposte pratiche<\/p><h3 id=\"faq-title-it-hr-prezgana-juha\">Domande sulla pre\u017egana juha<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-it-hr-prezgana-juha\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>La paprika pu\u00f2 cuocere insieme alla farina?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>\u00c8 meglio aggiungerla soltanto alla fine della tostatura e bagnarla subito, perch\u00e9 brucia molto pi\u00f9 rapidamente del roux.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-prezgana-juha\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Perch\u00e9 le uova diventano grossi fiocchi?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La zuppa bolle troppo forte o l\u2019uovo viene versato rapidamente. Un fremito leggero e un filo sottile producono nastri.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-prezgana-juha\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Si pu\u00f2 preparare senza uova?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ec. La zuppa rester\u00e0 liscia e leggermente meno ricca; mantenere invariati roux, spezie e acidit\u00e0.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-prezgana-juha\" aria-labelledby=\"nutrition-title-it-hr-prezgana-juha\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p><h3 id=\"nutrition-title-it-hr-prezgana-juha\">Valori nutrizionali indicativi<\/h3><p class=\"tsh-head-copy\">Calcolo basato sulle quantit\u00e0 complete e sulla resa indicata; marche, rifilatura, assorbimento e porzionatura modificano il valore reale.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 220 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 26 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 680 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 ciotola, circa 300 ml. <strong>Allergeni:<\/strong> glutine e uova; pu\u00f2 contenere sedano nel brodo. Stima informativa basata su valori di composizione standard.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Un roux dorato e un filo d\u2019uovo trasformano pochi ingredienti in una zuppa calda, liscia e nettamente aromatica.<\/p><p class=\"tsh-close-copy\">Il risultato dipende dal controllo del fuoco: farina tostata senza bruciare, brodo incorporato gradualmente e acidit\u00e0 aggiunta soltanto dopo l\u2019assaggio.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-prezgana-juha\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pre\u017egana juha con roux tostato, cumino e uova, una zuppa croata semplice, liscia e leggermente acidula\",\n  \"description\": \"Una zuppa calda costruita con roux dorato, paprika, cumino e brodo, completata con uova versate a filo e una punta di aceto: liscia, aromatica e pronta in quaranta minuti.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Prezgana-Juha-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Prezgana-Juha-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Prezgana-Juha-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cucina croata\",\n  \"recipeCategory\": \"Zuppa\",\n  \"cookingMethod\": \"Cottura in pentola\",\n  \"keywords\": \"ricetta pre\u017egana juha, zuppa croata con roux, zuppa di paprika e cumino, minestra con fili d\u2019uovo, pre\u017egana soup croata\",\n  \"prepTime\": \"PT12M\",\n  \"cookTime\": \"PT28M\",\n  \"totalTime\": \"PT40M\",\n  \"recipeYield\": \"6 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"220 kcal\",\n    \"carbohydrateContent\": \"26 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"10 g\",\n    \"fiberContent\": \"1 g\",\n    \"sodiumContent\": \"680 mg\",\n    \"servingSize\": \"1 ciotola, circa 300 ml\"\n  },\n  \"recipeIngredient\": [\n    \"45 g strutto o olio di girasole\",\n    \"55 g farina di frumento\",\n    \"1 cucchiaino paprika dolce\",\n    \"1\/2 cucchiaino semi di cumino leggermente pestati\",\n    \"1,4 l brodo caldo di verdure o pollo, poco salato\",\n    \"2 uova grandi\",\n    \"15 ml aceto di vino bianco\",\n    \"6 g sale fino\",\n    \"1\/4 cucchiaino pepe nero\",\n    \"180 g pane raffermo a cubetti\",\n    \"15 ml olio di girasole\",\n    \"1 pizzico sale\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Preparare i crostini\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Tostare il pane\",\n          \"text\": \"Scaldare il forno a 200 \u00b0C. 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