Styrian Sour Soup (Štajerska kisla juha)
Overview
Štajerska kisla juha, Styrian sour soup, is a tangy pork soup from Lower Styria in northeastern Slovenia. Pig's trotters, ears, tail and other cheap cuts are simmered for a long time with bay leaves, peppercorns and garlic until the meat comes away from the bone. Diced potatoes, carrot and onion are added, and the soup is thickened with flour fried golden in lard. It is soured with vinegar or a splash of white wine, seasoned with marjoram and thyme and finished with sour cream. The meat is cut into small pieces and returned to the pot, and the soup is served very hot with bread.
History
The soup belongs to the koline, the pig slaughter, which was once the biggest secular festival of the farming year in Slovenia, when the cuts left over from making sausages went into the pot. Later it became the dish of late-night parties, and at Styrian weddings it is traditionally served after midnight to revive the guests.
Main ingredients
Pork trotters, pig's ears, potatoes, vinegar, sour cream, marjoram. The soup is built on sour pork broth with a roux and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Tripe and offal soups · Potato soups · More soups from Slovenia
Recipe
Method
- 12 h
Simmer the pork with the bay, pepper and garlic in 2.5 l water for 2 hours.
- 2
Take out the meat, cut it from the bones into small pieces and return it.
- 320 min
Add the potatoes, carrot and onion and cook for 20 minutes.
- 4
Fry the flour in the lard until golden, whisk in a ladle of broth and stir it into the soup.
- 55 min
Add the vinegar and herbs, simmer for 5 minutes and finish with sour cream.
- ✓
Serve. About 2h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
