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Zagorska Juha belongs to the family of north-Croatian soups that sit somewhere between a starter and a full meal. In the hills of Zagorje, just north of Zagreb, forests, small villages and weekend cottages frame everyday cooking. Deep bowls of thick soup often replace a separate first and second course, especially during colder months. Among those soups, Zagorska Juha with porcini mushrooms, bacon and sweet paprika has become one of the most recognisable, even listed among characteristic Croatian soups in wider overviews of the country’s cooking.
At its core, this soup is a way to carry the aroma of the forest into the kitchen. Local versions rely on wild mushrooms such as porcini (vrganji), chanterelles or other mixed forest mushrooms. When fresh mushrooms are out of season, dried porcini step in, bringing an even deeper, almost nutty flavour. Bacon or smoked pancetta adds a gentle smokiness and savoury backbone, while sweet ground paprika gives colour and a rounded, warm flavour instead of sharp heat.
Potatoes, carrot, onion and sometimes celery form the vegetable base. These ingredients thicken the soup naturally as they soften, and they stretch a modest quantity of mushrooms and meat into a satisfying pot for a small family. Many traditional recipes finish the soup with sour cream and a spoonful of flour or mashed potato, creating a creamy but still rustic texture rather than a fully puréed cream soup.
This version stays close to that mountain-hut style. It keeps a relatively high proportion of mushrooms for a pronounced forest flavour, leans on smoked bacon for depth, and uses both paprika and a touch of tomato paste to round out the base. The result is a soup that feels rich without becoming heavy or overly floury. Sour cream is tempered before it goes into the pot, which helps it stay smooth and prevents curdling under heat.
Zagorska Juha appears in many different contexts. It may be served in simple village restaurants around Medvednica, where hikers warm up with a bowl along with thick bread and a glass of local white wine, or as a nostalgic starter in homes across northern Croatia. In some places, a hotter chilli pepper or feferon turns it into a robust “sobering” soup for long evenings, an option that can easily be added to this base recipe.
From a practical standpoint, the soup suits many everyday needs. It works as a full lunch with bread and a simple salad, while smaller portions make a generous first course before roast meat or baked sausages. The recipe relies on accessible pantry ingredients (smoked bacon, potatoes, common mushrooms) but adapts well to special ingredients such as fresh porcini when they are available. It keeps well in the refrigerator, and the flavour often deepens slightly by the next day as the mushrooms and paprika settle into the broth.
This interpretation aims to balance authenticity, clarity and reliability. The quantities and timings are designed for an average home kitchen, with enough detail to guide both cooks familiar with Croatian flavours and those tasting them for the first time. The soup should reach the table with a brick-orange colour, visible pieces of mushroom and potato, a gentle shine from the sour cream, and a noticeable, comforting scent of smoked bacon and forest mushrooms.
4
servings20
minutes40
minutes330
kcalZagorska Juha is a hearty mushroom and bacon soup from the Croatian region of Zagorje, built on forest mushrooms, potatoes, sweet paprika and sour cream. In this version, smoked bacon and onion form a savoury base, followed by carrot, celery and plenty of mushrooms, all sautéed until they pick up flavour. Paprika and tomato paste deepen the colour, stock and a touch of white wine round out the broth, and a final stir of sour cream softens the texture without turning the soup heavy. The result is a thick, rustic soup that works both as a generous starter and as a light main course, especially when paired with crusty bread and a simple salad.
2 tablespoons lard or neutral oil — traditional recipes favour pork lard for flavour; a neutral oil works for a lighter taste.
100 g smoked bacon or pancetta, diced small — brings smokiness and richness; choose firm, streaky pieces so they render well.
1 large onion (about 150 g), finely chopped — forms the aromatic base and helps thicken the soup.
1 medium carrot (about 80 g), diced small — adds sweetness and colour.
1 small celery stalk (about 40 g), diced small — optional but common in many versions; gives a subtle savoury note.
2 medium potatoes (about 350–400 g total), peeled and cut in 1 cm cubes — thicken the soup and make it more filling.
250 g mushrooms, sliced (ideally porcini or mixed wild mushrooms) — fresh porcini or mixed forest mushrooms give the most character; cultivated button or cremini mushrooms are acceptable with a small handful of dried porcini for depth.
10–15 g dried porcini (optional, highly recommended) — soaked in hot water; soaking liquid used in the soup for stronger flavour.
2 cloves garlic, finely minced — supports the mushroom flavour without dominating.
1 bay leaf — classic aromatic for Croatian soups.
½ teaspoon dried thyme or mixed dried herbs — thyme matches forest mushrooms well; small quantity only.
2 teaspoons sweet ground paprika — gives colour and gentle warmth; use a high-quality, fresh paprika.
1 tablespoon tomato paste — supports colour and body, used in some modern recipes for Zagorje-style soup.
100 ml dry white wine — optional but traditional in several versions; adds brightness and helps deglaze the pot.
900 ml hot chicken or vegetable stock — light, unsalted or low-salt stock works best; water can be used with slightly more seasoning.
150 ml sour cream (20% fat or similar) — stirred in at the end for creaminess; Croatian recipes often use sour cream or cooking cream.
1 tablespoon all-purpose flour (optional) — for cooks who prefer a slightly thicker, more traditional texture; many home recipes follow this method.
Salt and freshly ground black pepper, to taste — added in stages to balance the saltiness of bacon and stock.
1 small hot chilli or feferon, whole (optional) — for a spicier tavern-style version; added during simmering and removed before serving.
2 tablespoons chopped fresh parsley — added at the end for colour and freshness.
Render the bacon and soften the onion. Place a heavy-bottomed pot over medium heat, add the lard or oil and the diced bacon, and cook for 3–4 minutes until some fat has rendered and the edges start to turn golden. Add the chopped onion and a pinch of salt, then cook for 6–8 minutes, stirring often, until the onion turns soft and lightly translucent.
Add carrot, celery and garlic. Stir in the diced carrot and celery and cook for another 3–4 minutes, until the vegetables begin to soften. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Bloom the paprika and tomato paste. Lower the heat slightly. Add the sweet paprika and tomato paste, stirring constantly for 30–45 seconds so the paprika warms gently and the tomato paste darkens slightly without burning.
Add mushrooms and potatoes. Add the sliced fresh mushrooms and stir well so they are coated in the aromatic base. Cook for 4–5 minutes, allowing the mushrooms to release some moisture. Add the cubed potatoes and stir again.
Deglaze with wine. Pour in the white wine, scrape the bottom of the pot with a wooden spoon to lift any browned bits, and let the liquid simmer for 2–3 minutes so most of the alcohol evaporates.
Incorporate dried porcini and aromatics. If using dried porcini, pour the soaking liquid through a fine sieve into the pot, then add the softened porcini pieces. Add the bay leaf, thyme, a small grind of black pepper and the optional whole chilli.
Add stock and simmer. Pour in the hot stock (and a little water if needed) so the vegetables and mushrooms are fully covered, usually about 900 ml total. Bring to a gentle boil, then lower the heat and simmer uncovered for 25–30 minutes, stirring now and then, until the potatoes and carrots are tender and the soup has thickened slightly.
Adjust thickness (optional flour). For a thicker, more traditional texture, whisk the flour with 2–3 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the simmering soup and cook for 3–4 minutes, stirring often, until the soup looks slightly more velvety.
Temper the sour cream. In a separate bowl, place the sour cream. Ladle in 2–3 tablespoons of hot soup while whisking the sour cream steadily, then repeat once or twice more. This gradual warming helps the sour cream blend smoothly into the pot.
Stir in sour cream and finish simmering. Lower the heat to very gentle. Pour the tempered sour cream into the soup while stirring. Simmer for 5 minutes without boiling hard, just until the broth looks unified and lightly creamy.
Season and add herbs. Taste the soup and adjust with salt and more black pepper as needed, bearing in mind the saltiness of the bacon and stock. Remove the bay leaf and chilli (if used). Stir in the chopped parsley.
Serve. Ladle the soup into warm bowls. A final sprinkle of parsley or a small extra spoon of sour cream on top works well for presentation.
Approximate values for 1 serving (1/4 of the recipe), based on standard reference data for the ingredients:
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~330 kcal |
| Carbohydrates | ~22 g |
| Protein | ~10 g |
| Fat | ~21 g |
| Fiber | ~4 g |
| Sodium | ~900 mg (varies with bacon and stock) |
Key Allergens (per typical preparation)
Gluten (if wheat flour or non-certified stock is used), dairy (sour cream).
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