{"id":4247,"date":"2026-07-26T14:49:26","date_gmt":"2026-07-26T14:49:26","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/krem-supa-od-mirodjije\/"},"modified":"2026-07-26T14:49:26","modified_gmt":"2026-07-26T14:49:26","slug":"krem-supa-od-mirodjije","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/krem-supa-od-mirodjije\/","title":{"rendered":"Krem supa od miro\u0111ije"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe 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.gj-nutri-row>div,#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup .gj-ing-group,#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup .gj-info-card,#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup .gj-steps>li,#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup .gj-pull,#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup .gj-rail,#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup .gj-close{break-inside:avoid;box-shadow:none}#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup .gj-rail *{color:#111!important}#recipe-sr-latn-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}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Biljna krem supa \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\"><span class=\"gj-title-main\"><b>Krem supa od miro\u0111ije<\/b> sa kiselom pavlakom<\/span><span class=\"gj-title-accent gj-serif\">i hrskavim puter-krutonima<\/span><\/h2>\n    <p class=\"gj-sub\">Sve\u017ea miro\u0111ija, kisela pavlaka i blagi bujon daju svilenkastu supu sa limunskom zavr\u0161nicom, dok puter-krutoni unose hrskav kontrast.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Krem supa<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Kuvanje i zgu\u0161njavanje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Lako<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\"><div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div><div class=\"gj-fact\"><dt>Priprema<\/dt><dd>15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Odmor<\/dt><dd>Nije potrebno<\/dd><\/div><div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 270 kcal<\/dd><\/div><\/dl>\n  <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=\"\u0160iroki kadar krem supe od miro\u0111ije sa krutonima, uz tanjiri\u0107 dodatnog hleba\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Svilenkasta supa od miro\u0111ije sa hrskavim krutonima i dodatnim kockicama hleba sa strane.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">Sve\u017ea biljka, mirna temperatura i glatka pavlaka<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Supa od miro\u0111ije pripada onoj grupi hrvatskih ku\u0107nih supa u kojima jedna sve\u017ea biljka odre\u0111uje ceo karakter jela. Miro\u0111ija je izra\u017eajna, ali lako prelazi iz sve\u017ee i limunaste u te\u0161ku, kuvanu aromu ako predugo stoji na vatri. Ova verzija zato deli biljku u dva dodatka: ve\u0107i deo ulazi pred kraj kratkog kuvanja, a manji deo ostaje za poslednji minut i krutone. Kisela pavlaka daje zaobljenost, limun vra\u0107a \u017eivost, a blagi bujon ostaje dovoljno neutralan da ne potisne glavni ukus.<\/p><blockquote class=\"gj-pull\">Pavlaka i \u017eumanca se ne kuvaju naglo; temperiranje i zavr\u0161nih 71\u201372 \u00b0C \u010duvaju i glatko\u0107u i bezbednost supe.<\/blockquote><p>Osnova po\u010dinje lukom omek\u0161anim u puteru. Ne tra\u017ei se zlatna boja, jer bi karamelizovan luk dao slatko\u0107u i tamnu nijansu koje menjaju \u010dist izgled supe. Kada luk postane proziran, dodaje se bra\u0161no i kuva kratko, samo da izgubi sirov ukus. Ova svetla zapr\u0161ka ne treba da bude gusta pasta; ona je tanak oslonac koji stabilizuje pavlaku i daje supi telo. Bujon se uliva postepeno uz mu\u0107enje, \u010dime se spre\u010davaju grudvice i dobija ravnomerna osnova pre dodavanja biljke.<\/p><p>Miro\u0111ija se pere u hladnoj vodi i su\u0161i pre se\u010denja. Mokri listi\u0107i razvodnjavaju ukus i ote\u017eavaju precizno doziranje. Deblje stabljike imaju vi\u0161e vlakana i mogu da ostanu tvrde u glatkoj supi, pa se koriste samo tanki gornji delovi i listovi. No\u017e treba da bude o\u0161tar: gnje\u010denje tupe o\u0161trice ostavlja tamne, vla\u017ene tragove na dasci. Se\u010dena biljka ne stoji dugo na vazduhu, ve\u0107 se priprema dok bujon dolazi do blagih mehuri\u0107a.<\/p><p>Kisela pavlaka i \u017eumanca zahtevaju mirnu temperaturu. Ako se hladna me\u0161avina sipa direktno u klju\u010dalu supu, proteini se skupljaju i ostavljaju sitne bele grudvice. Zato se pavlaka i pasterizovana \u017eumanca najpre umute, zatim se postepeno zagrevaju sa nekoliko kutla\u010da tople te\u010dnosti. Temperirana me\u0161avina vra\u0107a se u lonac na niskoj vatri. Supa se zagreva do 71\u201372 \u00b0C uz stalno me\u0161anje, ali se posle toga ne kuva sna\u017eno. Tako ostaje glatka i bezbedna za poslu\u017eenje.<\/p><\/div><div class=\"gj-copy-col\"><p>Limunov sok ulazi nakon zgu\u0161njavanja. Kiselina tada mo\u017ee precizno da se proceni, jer su puter i pavlaka ve\u0107 zaokru\u017eili ukus. Previ\u0161e limuna u\u010dinilo bi miro\u0111iju tankom i o\u0161trom, dok premalo ostavlja mle\u010dni zavr\u0161etak bez jasne granice. Mala koli\u010dina belog bibera daje toplinu bez crnih ta\u010daka u svetloj supi. So se pode\u0161ava tek posle bujona i pavlake, po\u0161to oba sastojka mogu znatno da razlikuju u sadr\u017eaju natrijuma.<\/p><p>Krutoni nisu samo ukras. Kockice hleba pr\u017ee se odvojeno na puteru dok spolja ne postanu zlatne, a sredina ostane lagano porozna. Miro\u0111ija se dodaje krutonima tek posle skidanja sa vatre da ne izgori. U tanjir se stavljaju neposredno pre serviranja; ako unapred stoje u supi, upijaju te\u010dnost i nestaje kontrast koji je va\u017ean za ovo meko, kremasto jelo. Nekoliko krutona je dovoljno, jer velika koli\u010dina pretvara supu u gustu ka\u0161u od hleba.<\/p><p>Supa se slu\u017ei odmah nakon zavr\u0161nog zagrevanja. Nije pogodna za dugo dr\u017eanje na ringli, ali se mo\u017ee pripremiti do faze pre pavlake, zatim rashladiti i dovr\u0161iti pred obrok. Pravilna tekstura je svilenkasta i dovoljno laka da se sa ka\u0161ike sliva u neprekinutoj traci. Miro\u0111ija ostaje vidljiva u sitnim zelenim nitima, pavlaka ne odvaja masno\u0107u, a limun se ose\u0107a kao kratka zavr\u0161na nota. Takva ravnote\u017ea \u010dini supu prikladnom i kao po\u010detak ru\u010dka i kao lagan samostalan obrok.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Od svetle zapr\u0161ke do supe koja se ne razdvaja<\/p><h3 id=\"recipe-timeline-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">Ritam pripreme<\/h3><\/div><p class=\"gj-rail-total\">Aktivno: 15 min \u00b7 Kuvanje: 25 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Luk omek\u0161ava u puteru bez dobijanja boje.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT8M\">0:08<\/time><span>Bra\u0161no se kratko kuva, a bujon postepeno umu\u0107uje.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Miro\u0111ija ulazi u toplu osnovu, dok se pavlaka temperira.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Supa dosti\u017ee 71\u201372 \u00b0C, dobija limun i sve\u017ee krutone.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Luk se polako omek\u0161ava u puteru bez tamnjenja, zatim se bra\u0161no kratko kuva i blagi bujon postepeno umu\u0107uje u glatku svetlu osnovu. Ve\u0107i deo se\u010dene miro\u0111ije ulazi tek kada supa kratko proklju\u010da, kako bi aroma ostala sve\u017ea. Kisela pavlaka i pasterizovana \u017eumanca temperiraju se sa toplom te\u010dno\u0161\u0107u, vra\u0107aju u lonac i zagrevaju do 71\u201372 \u00b0C bez sna\u017enog klju\u010danja. Limunov sok, beli biber i preostala miro\u0111ija pode\u0161avaju zavr\u0161ni ukus. Kockice hleba odvojeno se pr\u017ee na puteru i dodaju u tanjir neposredno pre serviranja. Dobija se \u0161est porcija svilenkaste supe sa jasnim biljnim ukusom i hrskavim kontrastom. Supa ostaje dovoljno laka za predjelo, ali ima puno\u0107u mirnog samostalnog obroka.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">Sastojci<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-1-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\"><h4 id=\"recipe-ingredients-1-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">Za supu<\/h4><ul><li><strong>40 g neslanog putera<\/strong><\/li><li><strong>120 g crnog luka, veoma sitno se\u010denog<\/strong><\/li><li><strong>35 g mekog p\u0161eni\u010dnog bra\u0161na<\/strong><\/li><li><strong>1,2 l blagog povrtnog ili pile\u0107eg bujona, toplog<\/strong><\/li><li><strong>250 g kisele pavlake sa 20% mle\u010dne masti<\/strong><\/li><li><strong>2 pasterizovana \u017eumanca<\/strong><\/li><li><strong>80 g sve\u017ee miro\u0111ije, sitno se\u010dene i podeljene<\/strong><\/li><li><strong>20 ml sve\u017eeg limunovog soka<\/strong><\/li><li><strong>5 g fine morske soli<\/strong><\/li><li><strong>0,5 g mlevenog belog bibera<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-2-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\"><h4 id=\"recipe-ingredients-2-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">Za puter-krutone<\/h4><ul><li><strong>200 g ju\u010dera\u0161njeg belog hleba, ise\u010denog na kockice<\/strong><\/li><li><strong>25 g neslanog putera<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Alergeni i bezbednost.<\/strong> Recept sadr\u017ei gluten, mleko i jaje; bujon mo\u017ee da sadr\u017ei celer. Koriste se pasterizovana \u017eumanca ili se finalna supa uz stalno me\u0161anje dovodi do 71\u201372 \u00b0C, bez naknadnog sna\u017enog klju\u010danja.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">Priprema, korak po korak<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Osnova i miro\u0111ija<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">U loncu otopite 40 g putera na umerenoj vatri. Dodajte luk i kuvajte 6\u20138 minuta dok ne postane potpuno proziran, bez zlatnih ivica.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite svetlu zapr\u0161ku<\/p><p class=\"gj-step-x\">Pospite 35 g bra\u0161na preko luka i me\u0161ajte 1 minut. Bra\u0161no treba da izgubi sirov miris, ali da ostane svetlo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Umutite bujon<\/p><p class=\"gj-step-x\">Topli bujon dodajte u \u010detiri ili pet navrata, svaki put dobro mute\u0107i. Dovedite do blagih mehuri\u0107a i kuvajte 8 minuta dok se osnova blago ne zgusne.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte ve\u0107i deo miro\u0111ije<\/p><p class=\"gj-step-x\">Ume\u0161ajte 65 g se\u010dene miro\u0111ije i kuvajte 2 minuta na najti\u0161oj vatri. Ne produ\u017eavajte kuvanje, jer \u0107e aroma postati te\u0161ka i boja potamniti.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Pavlaka, zavr\u0161na temperatura i krutoni<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Temperirajte pavlaku i \u017eumanca<\/p><p class=\"gj-step-x\">U \u010diniji umutite kiselu pavlaku i pasterizovana \u017eumanca. Postepeno dodajte tri kutla\u010de tople supe uz stalno mu\u0107enje, dok me\u0161avina ne postane glatka i topla.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zavr\u0161ite supu bez klju\u010danja<\/p><p class=\"gj-step-x\">Temperiranu pavlaku vratite u lonac i zagrevajte na niskoj vatri uz stalno me\u0161anje do 71\u201372 \u00b0C. Ne dozvolite sna\u017eno klju\u010danje. Dodajte limunov sok, so, beli biber i 5 g preostale miro\u0111ije.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispr\u017eite krutone<\/p><p class=\"gj-step-x\">U tiganju otopite 25 g putera, dodajte kockice hleba i pr\u017eite 6\u20138 minuta uz okretanje dok ne postanu zlatne sa svih strana. Sklonite sa vatre i ume\u0161ajte preostalih 10 g miro\u0111ije.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Poslu\u017eite odmah<\/p><p class=\"gj-step-x\">Supu sipajte u zagrejane \u010dinije i dodajte krutone neposredno pre izno\u0161enja. Povr\u0161ina treba da ostane glatka, bez odvojene masno\u0107e ili zgru\u0161ane pavlake.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3><\/div>\n    <div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Supa se slu\u017ei kao toplo predjelo ili lagan obrok, sa krutonima dodatim u poslednjem trenutku. Uz nju odgovara jednostavna salata od krastavca ili nekoliko tankih kri\u0161ki blagog sira.<\/p><\/section><section class=\"gj-info-card\"><h4>\u010cuvanje i ponovno zagrevanje<\/h4><p>Osnova bez pavlake mo\u017ee da se \u010duva do 2 dana u fri\u017eideru. Dovr\u0161ena supa \u010duva se najvi\u0161e 2 dana i podgreva vrlo polako uz me\u0161anje, bez klju\u010danja. Krutoni se dr\u017ee odvojeno u suvoj zatvorenoj posudi do 2 dana.<\/p><\/section><section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Kisela pavlaka mo\u017ee da se zameni punomasnim gr\u010dkim jogurtom, uz jo\u0161 pa\u017eljivije zagrevanje bez klju\u010danja.<\/li><li>Za izra\u017eeniju biljnu notu 15 g miro\u0111ije mo\u017ee da se zameni listovima komora\u010da.<\/li><li>Krutoni mogu da se pripreme u rerni na 190 \u00b0C sa istom koli\u010dinom putera.<\/li><li>Pola bujona mo\u017ee da se zameni punomasnim mlekom za bla\u017eu, mle\u010dniju supu.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Luk se omek\u0161ava bez boje da supa ostane svetla i biljno \u010dista.<\/li><li>Miro\u0111ija se dodaje kasno; dugo kuvanje gasi sve\u017eu aromu.<\/li><li>Krutoni se stavljaju u tanjir tek pred serviranje da zadr\u017ee hrskavost.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Lonac sa debljim dnom<\/li><li>\u017di\u010dana mutilica<\/li><li>Digitalni kuhinjski termometar<\/li><li>Tiganj za krutone<\/li><li>O\u0161tar no\u017e i daska<\/li><li>Kutla\u010da<\/li><\/ul><\/section><\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">Nutritivne vrednosti po \u010diniji<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 270 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 27 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 15 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 730 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 \u010dinija (oko 330 ml) sa krutonima. <strong>Klju\u010dni alergeni:<\/strong> gluten, mleko i jaje; mogu\u0107i celer u bujonu. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, stepena oce\u0111ivanja ili upijanja i ta\u010dne veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p><p class=\"gj-close-quote\">Sve\u017ea miro\u0111ija u svilenkastoj osnovi, sa limunom na kraju i hrskavim hlebom na povr\u0161ini.<\/p><p class=\"gj-close-copy\">Tehnika je mirna i kratka: svetla zapr\u0161ka, kasno dodata biljka i temperirana pavlaka. Kada se temperatura kontroli\u0161e, supa ostaje glatka i njen glavni ukus ostaje jasno prepoznatljiv.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-dill-soup-creamy-croatian-herbal-soup\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Krem supa od miro\u0111ije sa kiselom pavlakom i hrskavim puter-krutonima\",\n  \"description\": \"Sve\u017ea miro\u0111ija, kisela pavlaka i blagi bujon daju svilenkastu supu sa limunskom zavr\u0161nicom, dok puter-krutoni unose hrskav kontrast.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dill-Soup-\u2014-Creamy-Croatian-Herbal-Soup-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dill-Soup-\u2014-Creamy-Croatian-Herbal-Soup-1.webp\",\n    \"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\"\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\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Krem supa\",\n  \"cookingMethod\": \"Kuvanje i zgu\u0161njavanje\",\n  \"keywords\": \"recept za supu od miro\u0111ije, krem supa od miro\u0111ije, supa sa kiselom pavlakom, hrvatska supa od miro\u0111ije, supa sa krutonima\",\n  \"prepTime\": \"PT15M\",\n  \"cookTime\": \"PT25M\",\n  \"totalTime\": \"PT40M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"270 kcal\",\n    \"carbohydrateContent\": \"27 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"15 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"730 mg\",\n    \"servingSize\": \"1 \u010dinija (oko 330 ml) sa krutonima\"\n  },\n  \"recipeIngredient\": [\n    \"40 g neslanog putera\",\n    \"120 g crnog luka, veoma sitno se\u010denog\",\n    \"35 g mekog p\u0161eni\u010dnog bra\u0161na\",\n    \"1,2 l blagog povrtnog ili pile\u0107eg bujona, toplog\",\n    \"250 g kisele pavlake sa 20% mle\u010dne masti\",\n    \"2 pasterizovana \u017eumanca\",\n    \"80 g sve\u017ee miro\u0111ije, sitno se\u010dene i podeljene\",\n    \"20 ml sve\u017eeg limunovog soka\",\n    \"5 g fine morske soli\",\n    \"0,5 g mlevenog belog bibera\",\n    \"200 g ju\u010dera\u0161njeg belog hleba, ise\u010denog na kockice\",\n    \"25 g neslanog putera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Osnova i miro\u0111ija\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte luk\",\n          \"text\": \"U loncu otopite 40 g putera na umerenoj vatri. 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