Gobja Juha

Gobja Juha Recipe - Traditional Slovenian Soup with Potatoes and Mushrooms

Region / culture: Slovenia | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Gobja Juha is a traditional Slovenian mushroom soup that is hearty and flavorful. This soup is perfect for a cold winter day or as a comforting meal any time of the year. The combination of fresh mushrooms, potatoes, and a creamy broth makes this soup a favorite among many.

History

Gobja Juha has been a staple in Slovenian cuisine for generations. The use of fresh mushrooms in this soup dates back to when foraging for wild mushrooms was a common practice in Slovenia. The addition of potatoes and a creamy broth was a way to make a simple and filling meal that could be enjoyed by the whole family.

Ingredients

1 liter of water
2 medium potatoes, cubed and cooked
20 dag of fresh mushrooms (wild kinds are the best, especially boletus)
2 tbsp of lard or butter
2 tbsp of flour
1 minced clove of garlic
1 tbsp of chopped onions
1 tbsp of chopped parsley
1 very small bay leaf
1 tbsp of vinegar
dash of marjoram
salt and pepper to taste
1 tbsp of sour cream

How to prepare

Clean, wash, and chop mushrooms.
Pour boiling water over them and drain.
Melt fat, add flour, and brown lightly.
Add garlic, onion, and parsley and brown.
Add mushrooms, cover, and simmer for 10 minutes.
Add potatoes and potato liquid, bay leaf, vinegar, and seasoning.
Cook for 10 minutes.
Before serving, you may add 1 or 2 tbsp of sour cream if you wish.
Top with parsley.

Variations

Add other vegetables such as carrots or celery for added flavor and nutrition.
Use different types of mushrooms for a variety of flavors.

Cooking Tips & Tricks

Be sure to clean the mushrooms thoroughly to remove any dirt or debris.

- Browning the flour and vegetables before adding the mushrooms helps to develop the flavors in the soup.

- Adding a splash of vinegar at the end of cooking helps to brighten the flavors of the soup.

- Adjust the seasoning to your taste preferences, adding more pepper or herbs as needed.

Serving Suggestions

Serve Gobja Juha with crusty bread or a side salad for a complete meal.

Cooking Techniques

Simmering the soup allows the flavors to meld together for a delicious end result.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Use olive oil instead of butter for a dairy-free option.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the soup with a dollop of sour cream and a sprinkle of fresh parsley for a beautiful presentation.

Pairing Recommendations

Serve Gobja Juha with a glass of white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

25g per serving

Fats

8g per serving

Proteins

5g per serving

Vitamins and minerals

This soup is a good source of vitamin C, potassium, and iron.

Alergens

This recipe contains dairy (butter and sour cream).

Summary

Gobja Juha is a nutritious and filling soup that is perfect for a comforting meal.

Summary

Gobja Juha is a delicious and comforting mushroom soup that is perfect for a cozy meal. With simple ingredients and easy preparation, this soup is sure to become a favorite in your household. Enjoy the rich flavors and hearty texture of this traditional Slovenian dish.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a cold winter day and I was visiting my friend Maria in her cozy little cottage in the countryside. As soon as I walked in, I was hit with the most tantalizing aroma. Maria was bustling around the kitchen, stirring a pot of bubbling soup on the stove.

"What are you making?" I asked, my mouth watering at the delicious smell.

"It's gobja juha," Maria replied with a smile. "It's a traditional Slovenian soup made with beef, potatoes, and plenty of fresh vegetables. It's my grandmother's recipe, passed down through generations."

I watched as Maria added carrots, celery, onions, and peas to the pot, along with chunks of tender beef and diced potatoes. The soup simmered away, filling the kitchen with warmth and comfort. I couldn't wait to taste it.

As we sat down to eat, I took my first spoonful of gobja juha. The flavors exploded in my mouth - savory, hearty, and oh so satisfying. I knew right then and there that I had to learn how to make this soup myself.

Over the next few months, I visited Maria often, watching and helping her as she made gobja juha time and time again. I took notes, asked questions, and soaked up all the knowledge she had to offer. And finally, after much practice and experimentation, I felt confident enough to make the soup on my own.

I gathered all the ingredients - beef, potatoes, carrots, celery, onions, peas, and a few secret spices that Maria had shared with me. I chopped, diced, and sautéed, following the steps I had learned so carefully. The soup simmered on the stove, filling my kitchen with that same comforting aroma that had captivated me that first day at Maria's cottage.

When it was finally ready, I ladled myself a steaming bowl of gobja juha and took a hesitant sip. And just like that first time, the flavors exploded in my mouth - savory, hearty, and oh so satisfying. I had done it. I had mastered the art of making gobja juha.

From then on, gobja juha became a staple in my kitchen. I made it for family gatherings, for friends, and for myself on cold winter nights when all I craved was a bowl of comfort. And each time I made it, I thought of Maria and her grandmother, and how grateful I was to have learned such a cherished recipe.

As the years went by, I continued to hone my skills in the kitchen, learning new recipes and techniques from various places and people. But gobja juha always held a special place in my heart. It was the dish that had sparked my love for cooking, that had taught me patience and perseverance, and that had brought me closer to my friend Maria.

And so, whenever I make gobja juha now, I think of all the memories and moments that have shaped me into the cook I am today. I think of the warmth of Maria's kitchen, the laughter we shared, and the delicious soup that brought us together. And I am grateful, oh so grateful, for the gift of this recipe that has enriched my life in more ways than I can count.