Gypsy Sour Soup (Šutli zumi)

A hearty Romani soup made with pork trotters and tails, vegetables, and a touch of vinegar and paprika for sourness. Traditionally cooked over a fire when ingredients were available, it was served with bread or special dumplings called kotloskri pogauča.

Cultural note: When pork was not available, Romani families in Rožički Vrh made a simpler version: boiling water with lard, salt, and garlic, thickened with flour and egg, and served with boiled potatoes. Bread accompanied the soup when available, otherwise potatoes alone.

Skill level

Portion

4

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Meal

Ingredients

  • 1.5 l water
  • 1 carrot
  • 1 small slice celery root
  • 3 cloves garlic
  • 2 potatoes
  • 1 onion
  • 1 pinch marjoram
  • 20 g flour
  • 3 tablespoons oil (for roux)
  • 1 kg pork trotters and tails
  • Fresh parsley (to taste)
  • 3 bay leaves
  • A few peppercorns
  • Salt (to taste)
  • 1 fresh chili pepper
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon vinegar

Procedure

100 min

  1. Clean the pork trotters and tails, then place them in a large pot with salted water. Bring to a boil and let simmer.
  2. Add bay leaves, marjoram, diced carrot, celery, crushed garlic, and the onion (previously browned on the stovetop plate or in a pan). Cook until the meat softens.
  3. Peel and dice the potatoes, then add them to the pot. Continue cooking until tender.
  4. In a separate pan, heat the oil, add the flour, and stir until golden. Mix in the paprika, then dilute with some broth from the soup. Stir the roux into the main pot.
  5. Season with salt and pepper, add fresh parsley, and finish with vinegar and a whole chili pepper for flavor.
  6. Serve hot with bread, potatoes or kotloskri pogauča (a type of rustic dumpling), if available.