Memories of my childhood are a little patchy, to say the least. I guess that’s expected when I’m at the halfway point in my life. I’m amazed at how pathetic my memory is these days!

One distant memory that I’ve still managed to retain is this soup. The smell and that glorious taste. I reckon the last time I ate ajnpren juha (say eye-n-pren yooha) would have been around 30 years ago. Made by my mother and probably preceding a big roast or some other hefty lump of protein.

And come to think of it, it was probably in the middle of summer when I lived in Southeast Queensland. Heat and humidity aren’t my friends, so throw a hot soup into the mix …. sweat city.

My mother wasn’t much of a fan of ajnpren juha, but it was part of her repertoire by default thanks to her mother making it almost every day for my late grandfather. Apparently that guy loved the stuff.

This is a soup that requires a handful ingredients and can be whipped up in next to no time. Vegetable or chicken stock is fine, but if you’re strapped for time, a couple of bouillon cubes or good old Croatian Vegeta would do the trick.

I’m sure there are endless varieties of this peasant-style egg-drop soup; this is mine. Sautéed onion gives it more body and depth of flavour and the my addition of smoked paprika deepens the flavour even more.

I believe back in the old days the soup was ladled over chunks of stale bread; something that not only saved on food waste, but added more substance to this deliciously aromatic bowl of goodness.

Print Recipe

Ajnpren juha

This ajnpren juha, or egg drop soup, is so quick and easy to make. And it's packed with flavour.

Course

Main Dish

Cuisine

Croatian

Servings

servings

Ingredients

• 3 tbsp olive oil
• 1 small onion (150 g), finely chopped
• 3 tbsp plain flour
• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 1½ litres vegetable stock or chicken stock
• Salt & black pepper to taste
• 2 eggs beaten
• fresh parsley to garnish

Course Main Dish Cuisine Croatian Servings servings Ingredients 3 tbsp olive oil 1 small onion (150 g), finely chopped 3 tbsp plain flour 1 tsp sweet paprika 1 tsp smoked paprika 1½ litres vegetable stock or chicken stock Salt & black pepper to taste 2 eggs beaten fresh parsley to garnish

Instructions

1. In a medium saucepan over low heat, sauté the onion in the oil until soft, opaque and lightly golden - stirring frequently.
2. After about 8 minutes add the flour and stir constantly for 2 to 3 minutes. Stir in the two types of paprika and cook for 30 seconds, then add the stock. Increase the heat to medium and bring to the boil. Allow the soup to simmer gently for ten minutes. Check for seasoning.
3. While the soup is gently simmering, pour in the beaten eggs without stirring. Allow the soup to simmer for 5 minutes, then serve immediately.
4. Garnish with parsley leaves and serve the soup with bread.

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