I haven’t had this soup for almost twenty years and missed it dearly, but now that I have been given the recipe I can make it any time.

Receiving an sms from Big Bro the other weekend I couldn’t help but feel envious when I heard he was at our parents’ place, watching them make sausages with Dad’s makeshift contraption that resembles a massive syringe. I remember when I was a kid helping Dad out with the same syringe, watching with fascination as the minced meat mix would fill the washed pork intestines and spiral onto the bench as freshly-made sausages before being hung and smoked for hours on end. Sadly with almost 1000 km between us there was no chance I’d get there in time with my camera so I could share the experience with you all, but what I can share is this recipe for Mum’s potato soup that she made for my brother after they were done with the sausages.

I haven’t had this soup for almost twenty years and missed it dearly, but now that I have been given the recipe I can make it any time. The quantities I’ve provided are my own as the instructions given from Mum via my brother were a little vague, to say the least. It tastes just as I remember it, so that’s all that matters.

mum's potato soup

Serves 4-6 

  • 3 potatoes, peeled, boiled and roughly broken with a fork (keep the water they were boiled in)
  • 1 onion, chopped
  • 2 tbsp oil
  • 1 tsp paprika
  • 1 litre potato water
  • ¼ cup risoni
  • 1 tbsp tomato paste
  • 2½ tsp Vegeta*
  • chopped flat leaf parsley, to garnish

In a saucepan fry the onion in the oil over medium heat until golden. Add the paprika and saute for 1 minute, then remove from heat. Add the potato water, the cooked potato and bring to the boil.Stir in the risoni and reduce to a simmer.

Season with Vegeta and add the tomato paste and allow to cook until the risoni is done.

Serve with crusty bread, chopped parsley and lots of cracked black pepper.

* Vegeta is a vegetable seasoning mix used in many Croatian dishes. You'll find it in the spice aisle of the supermarket.