Flour Soup (Stomach Ache Soup)
This Flour Soup, or Prežganka as we call it in Slovenia, is a well know soup here in Europe. In Austria and Germany, it's also known as the Einbrennsuppe, and these are the top reasons why we like it.
- there are no fancy ingredients needed for this soup
- it's a simple homemade cure for stomach ache and digestion problems
- it's quick and easy to make
- adults and kids love it (our toddler included)
- optionally add an egg
How to make the flour soup
This is one of the easiest soups to make. You can find the whole recipe below; here's a quick overview of how to make it.
- Cook butter (or lard - we love it) and flour over low heat.
- When the flour cooks and becomes beige, add the garlic (omit if you have a stomach ache)
- Add water and season with cumin, bay leaf, salt, and pepper.
- Cook.
- Optionally add the egg and cook.
- Divide between plates and serve.
What to serve with flour soup (prezganka)
Feel free to serve this soup as it is, or add some additions. We like these:
- freshly chopped parsley (omit if you have a stomach ache)
- croutons
- toasted sourdough bread
- drop an egg into the soup and cook it
Below you can see two different textures of soup. The first is the eggless Flour soup, and the next has an egg.
Storing
Feel free to store this Flour Soup (without the egg) in an airtight container for up to 3 days. Before serving, bring to a boil to reheat.
Try these fantastic soups
- Roasted Tomato Soup
- Creamy Butternut Squash Soup
- Broccoli Cheddar Soup with Sweet Potato
- Creamy Wild Mushroom Soup
- Cauliflower Soup with Dried Pears
- Bean Soup with Crunchy Croutons
- Pea Soup with Sour Cream
METHOD
-
cook the flour
Place a small pot over medium heat. Add butter or lard. When it melts, add the flour. While occasionally stirring, cook the flour on low heat for about 6 - 8 minutes or until cooked and beige. Be careful not to burn the flour.
-
SEASON THE SOUP
Add minced garlic and cumin to the flour. Cook for a couple of seconds over medium heat. While stirring, pour in about a quarter of the water. Stir and cook until the mixture becomes smooth and thick, then add the rest of the water and stir well. Add the bay leaf and bring it to a boil. Reduce the heat to low and cook for 10 minutes. Season to taste with salt and pepper.
TipOmit the garlic and parsley if you have a tummy ache. -
OPTIONALLY ADD IN AN EGG
If you want to add an egg to the soup, you do that before seasoning the soup with salt and pepper. Beat an egg in a bowl. Bring the soup to a simmer. Using a spoon, create a whirlpool, then carefully drop the egg into the soup. Gently stir the egg and cook for 3 minutes or until the egg is cooked.
-
serve
Divide the soup between four plates and serve with fresh parsley, and croutons.
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