Top 3 Croatian Meat Soups

Ajngemahtec is a nourishing chicken soup traditionally prepared in northern Croatia, especially in the area around its capital, Zagreb, whose cuisine was strongly influenced by its Austrian neighbors. The name comes from the German word eingemacht, which could be roughly translated as all in one, due to the fact this simple one-pot dish indeed has a little bit of everything: various vegetables, chicken, a delicious broth and hearty dumplings. Ajngemachtec is often served at the beginning of the Sunday family lunch, but it also has a status of an ultimate home-remedy - whether it is a cold, flu, or a hangover, a plate of hot ajngemahtec always seems to make things better.Expand

Braveća juha is a traditional soup originating from the Primorje region. The soup is usually made with a combination of bravetina (sheep’s meat coming from sheep that are older than two years), onions, bay leaves, tomatoes, salt, black pepper, and root vegetables such as carrots and potatoes. The meat is washed, cut into pieces, and placed in a pot with the vegetables, seasonings, and water. The soup is simmered over low heat until everything is tender. If desired, thin noodles are added to the soup near the end of cooking for extra texture.Expand

Lička kisela juha od janjetine is a traditional soup originating from the Lika region. This sour soup is usually made with a combination of lamb, carrots, celery, parsley, bay leaves, egg yolks, garlic, kale, rice, lemon juice, sour cream, salt, and pepper. The lamb is cut into cubes and boiled in water with carrots, celery, and parsley. The kale and rice are cooked in a separate pot. Once the meat becomes tender, the soup is strained, and the onions, garlic, and bay leaves are removed from the pot. The egg yolks, sour cream, and lemon juice are mixed, then poured into the soup, which should be continuously stirred. The meat, vegetables, and rice are served in a plate, then covered with the soup and enjoyed warm.Expand