Juha sa štruklima is a Croatian dish originating from the Zagorje region. It consists of štrukli served in soup. The dough for štrukli is made with a combination of flour, eggs, water, salt, and vinegar. It is stuffed with a combination of eggs, salt, and fresh cow cheese.

These štrukli are intended to be cooked in the soup, so they should be somewhat thicker than regular štrukli in order to not fall apart during cooking. Traditionally, štrukli should be cut with a plate instead of a knife. The soup is usually prepared with onions, water, salt, and paprika powder. 

This traditional soup hails from the Croatian region of Zagorje. It is prepared with boletus mushrooms, cured meat products, potatoes, carrots, onions, garlic, white wine, sour cream, and flavorings such as paprika, salt, pepper, and bay leaves.

This hearty and nourishing soup is especially popular in autumn and winter, and it is said that the soup is quite effective as a hangover cure. It is also a staple at numerous feasts in Zagorje, where it is sometimes served in a hollowed-out loaf of round-shaped bread.

This traditional Istrian stew-like soup is prepared with kidney beans, potatoes, and sweet corn, locally named bobići. Maneštra od bobići is cooked with the addition of dried pork meat, and for extra flavor, when the beans and corn are almost fully cooked, the dish is finished with the so-called pešt, a special kind of mash made with bacon fat, garlic, and parsley.

Apart from the amazing flavor and aroma, this finishing touch also adds a nice thickness to the soup, making it a meal in itself, best enjoyed with some sourdough country-style bread.

Istarska jota is an old dish that has been considered a poor man’s meal in the past. It is made with simple ingredients such as beans, sauerkraut or sour turnips, potatoes, bacon, spare ribs, onions, and garlic. All of the ingredients are seasoned with a few selected spices.

The only constants of the dish are sauerkraut and olive oil, an unusual blend of Mediterranean and Central European influences on the region. This stew or thick soup is extremely popular in Istria and north-western Croatia, but also in parts of Slovenia and north-eastern Italy, specifically the territories that were under the Austro-Hungarian rule.

Ajngemahtec is a nourishing chicken soup traditionally prepared in northern Croatia, especially in the area around its capital, Zagreb, whose cuisine was strongly influenced by its Austrian neighbors. The name comes from the German word eingemacht, which could be roughly translated as all in one, due to the fact this simple one-pot dish indeed has a little bit of everything: various vegetables, chicken, a delicious broth and hearty dumplings.

Ajngemachtec is often served at the beginning of the Sunday family lunch, but it also has a status of an ultimate home-remedy - whether it is a cold, flu, or a hangover, a plate of hot ajngemahtec always seems to make things better.

This rich, nourishing soup originating from the Croatian region of Baranja is made with potatoes, dried ribs, smoked sausages, flour, sour cream, white wine, vinegar, and eggs. When properly prepared, it should have a thick consistency, and it is typically served hot, garnished with chopped parsley.

The soup is especially popular during the winter in the region, and it is often considered a poor man’s meal.

Juha od oslića is a traditional fish soup originating from Dalmatia. Although there are many recipes, it's usually made with a combination of hake, garlic, tomatoes, lemon juice, rice, olive oil, bay leaves, parsley, salt, and pepper. The garlic, halved tomatoes, bay leaves, parsley, salt, pepper, lemon juice, and hake are placed into cold water, then cooked.

After about twenty minutes, when the fish is cooked, it's taken out of the pot. Rice is added to the pot and cooked, and the soup is then served with pieces of the hake.

Juha od suhih gljiva is a Croatian soup made with a variety of dried mushrooms as its key ingredient. The soup is especially popular in the Virovitica area. It consists of dried mushrooms (oletus), butter, onions, water, flour, heavy cream, and pumpkin seed oil.

In order to prepare it, the mushrooms should first be boiled and chopped, then added to onions which have been sautéed on butter and combined with flour. The concoction is cooked in water until the mushrooms become tender. Vinegar is added for a slightly sour flavor, and the soup is traditionally flavored with heavy cream before serving.

Maneštra od jačmika is a traditional dish originating from Istria. This type of maneštra is usually made with a combination of barley, beans, potatoes, pancetta, onions, bay leaves, salt, and pepper. The beans are cooked, covered with water, then simmered with bay leaves, barley, pork legs, onion slices, salt, and pepper.

Once the beans and barley are slightly tender, the potatoes are added to the mixture. Some of the potatoes are mashed with a fork in order for the maneštra to develop its thick consistency, and the dish is then served warm, while the pork legs are served on the side.