Imagine someone telling you that a simple, almost forgotten soup made from flour and fat, once considered poor man’s food, is now making a huge comeback! Yes, you read that right – prežgana soup, also known as ajnpren, is back in style. This soup, which has fed peasants for centuries across Slovenia, Croatia, Austria, and Hungary, is not only cheap and easy to make but also a powerhouse for your stomach. Its name comes from the Slovenian word ‘prežgati’, meaning to fry, while the German word ‘einbrenn’ refers to the roux – the base of this magical broth.
The basic recipe is a classic: flour, fat or oil, a bit of garlic, water, and egg, with spices to taste. It was once considered food for the sick and new mothers because it’s healing and aids digestion. Today, thanks to nostalgia and the revival of traditional cuisine, prežgana soup is winning hearts again. Our reader Martina Franjić shared her version in the Facebook group “Index recepti,” and we bring you several recipes – from the classic to versions with paprika, milk, caraway seeds, croutons, and even bacon.
Why is this soup so special? Because it proves that simplicity can be powerful! In a world where complicated recipes and expensive ingredients are the norm, prežgana soup brings us back to our roots. Not only that, it’s an economic lifesaver for those who want tasty food without breaking the bank. And if you have old bread, you can use it too, as traditionally it was made with stale bread as well.
So next time someone tells you traditional food is boring, just show them a bowl of prežgana soup and watch their opinion change. And you, what do you call this dish? Ajnpren, einbrenn, prežgana, or something else? Share your recipes and stories because this soup deserves to be talked about everywhere!
