Grandma's Roux Soup (Traditional Roux “Čorba” Recipe)

Although often called a soup, this traditional roux dish is closer to a hearty čorba thickened with a simple roux and made to nourish with very little.

Grandma’s Roux Soup is a reminder of a time when nothing in the kitchen was taken for granted. Made from the simplest pantry staples flour, fat, water or stock this humble soup was often cooked on cold days when the cupboards were nearly empty, yet the table was always full of warmth.

It’s the kind of recipe passed down not from cookbooks, but from watching, tasting and learning how to make something comforting out of almost nothing. Simple, nourishing and deeply familiar, this soup carries the quiet wisdom of mindful cooking and the belief that good food never needs excess.

Ingredients

• 3 tbsp butter

• 1 onion, chopped

• 2 tbsp plain flour

• 1 tsp ground red paprika

• 1 liter water

• 2 bay leaves

• 1 tsp Vegeta*

•  salt & pepper

• 1 egg, beaten

  
  

Method

1. Heat the butter, fry finely chopped onion for a few minutes to brown. Add a good two tablespoons of flour and fry over low heat, when it started to change the colour, add paprika, mix quickly then add water. Season to taste, add bay leaves and cook for about 15 minutes.

2. Lightly mix the egg with a fork and add to the soup, cook for a few more minutes and serve with croutons or homemade bread.

Tip

I used Ground Red paprika, Earthy & Sweet Versatile spice which adds colour and a sweet flavour to all savoury dishes.

Good to know

"Vegeta" is a popular seasoning mix made primarily from dehydrated vegetables, salt, and spices. It was originally developed in Croatia (then Yugoslavia) in 1959 by the food company Podravka.

In short

Vegeta is a savory all purpose seasoning used to enhance the flavor of soups, stews, meats, rice and vegetables.

It’s widely used in Central and Eastern European cooking and has gained popularity globally.

If you’re already here, you might enjoy more recipes from the Kitchen Wisdom / Nothing Goes to Waste series where simple ingredients and mindful cooking come first.

If you try this recipe, I’d love to see your version.

Tag me @smikiscorner and share the love.

Prežgana Čorba

Bakina čorba od zaprške podseća na vreme kada se u kuhinji ništa nije uzimalo zdravo za gotovo. Pravljena od najosnovnijih namirnica brašna, masti i vode ili supe nastajala je u danima kada su ormari bili skoro prazni, ali je na stolu uvek bilo topline.

Ovo je recept koji se nije učio iz kuvara, već posmatranjem, mirisima i ukusima, kroz tiho znanje prenošeno s kolena na koleno. Jednostavna, hranljiva i utešna, ova čorba nosi mudrost pažljivog kuvanja i podseća nas da dobra hrana nikada ne zahteva obilje.

Sastojci

• 3 velike kašike maslaca

• 1 luk

• 2 velike kašike brašna

• 1 mala kašika aleve paprike

• 1 litra vode

• 1–2 lovorova lista

• vegeta, so i biber po ukusu

• 1 jaje

Priprema

1. Sitno iseckani luk pržiti na maslacu nekoliko minuta dok ne porumeni. Dodati dve dobre kašike brašna i pržiti na tihoj vatri dok ne zamiriše (zaprška). Zatim dodati alevu papriku i naliti vodom. Dodati začine, lovorov list i kuvati oko 15 minuta.

2. Jaje lagano razmutiti viljuskom, dodati u supu i kuvati jos koji minute. Poslužiti uz krutone.

Kad si već ovde, možda će ti se dopasti i drugi recepti iz serijala Kitchen Wisdom / Ništa se ne baca — gde jednostavni sastojci i pažljivo kuvanje uvek dolaze na prvo mesto.

Ako isprobate ovaj recept, volela bih videti vašu verziju.

Tagujte @smikiscornerInstagramu