Croatian Spinach and Cheese Strukli Soup

Ingredients

• For the dumplings: For the dumplings:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 egg 1 egg
• 1 tablespoon olive oil 1 tablespoon olive oil
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (100g) cottage cheese 1 cup (100g) cottage cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• For the soup: For the soup:
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 13g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dumplings. Make a well in the center and add the water, egg, and olive oil. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling. In a bowl, mix together the chopped spinach, cottage cheese, Parmesan cheese, nutmeg, salt, and pepper.
4. 4.
   Roll out the dough into a thin rectangle on a floured surface. Spread the filling evenly over the dough.
5. 5.
   Starting from one long side, roll the dough tightly into a log. Cut the log into small dumplings, about 1 inch in width.
6. 6.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
7. 7.
   Pour in the vegetable broth and bring it to a simmer. Add the dried thyme, salt, and pepper.
8. 8.
   Gently drop the dumplings into the simmering broth and cook for about 10 minutes, or until they float to the surface.
9. 9.
   Stir in the heavy cream and let the soup simmer for an additional 5 minutes.
10. 10.
    Serve the Spinach and Cheese Strukli Soup hot, garnished with a sprinkle of Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Cottage cheese — If you prefer a smoother texture, you can blend the cottage cheese in a food processor before mixing it with the other filling ingredients.
• Nutmeg — Freshly grated nutmeg will provide the best flavor. Use a microplane grater or a fine grater to grate the nutmeg.

Tips & Tricks

• To save time, you can prepare the dumplings in advance and refrigerate them until ready to use.
• If you prefer a vegetarian version, you can substitute vegetable broth for the chicken broth.
• For a richer flavor, you can add a splash of white wine to the soup before simmering.
• Feel free to adjust the seasoning according to your taste preferences. Add more salt, pepper, or herbs if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Croatian Spinach and Cheese Strukli Soup as a main course, accompanied by a fresh green salad and crusty bread. It is also delicious as a starter or a light lunch option.

Presentation advice

When serving the soup, ladle it into individual bowls and garnish with a sprinkle of Parmesan cheese and fresh parsley. The vibrant green color of the spinach dumplings will add visual appeal to the dish.