Prežganka (roux soup)

The photo shows prežganko (roux soup). Due to the abundance of cumin, prežganka was primarily cooked to alleviate stomach problems but due to its simplicity and availability of necessary ingredients, it was often found on the daily menu. The meat that was left from the Sunday beef broth was often used to make meatballs. Horseradish sauce was a tasty treat with the usually sadly dry meatballs. They used roux to braise some horseradish and cook it in white wine. Potato salad was seasonally ‘spiced up’ by adding fresh cucumbers from the garden.