Zagorje mushroom and potato soup with soured cream (Zagorska juha)

1. Cut the bacon into small dice and slowly render it in a pot; soften the finely chopped onion in the fat.

2. Add the sliced button mushrooms and wild mushrooms and fry over high heat for 8-10 minutes until their liquid has evaporated; stir in the crushed garlic.

3. Add the diced potatoes and carrot, sprinkle with the paprika, pour in about 2 litres of water, add the bay leaf and marjoram, season with salt and pepper and simmer for 20 minutes until the potatoes are tender.

4. In a bowl, whisk the soured cream smooth with the flour and a little cold water, then stir in a ladleful of the hot soup.

5. Stir the cream mixture into the soup and cook for another 5 minutes, stirring constantly, until it thickens; season with the wine vinegar for a gentle sourness.

6. Serve hot, sprinkled with chopped parsley, with fresh bread.

Tip: This hearty soup is a favourite in the inns of the Zagorje hills, and it's at its best in autumn with fresh porcini. For a heartier version, cook a little smoked sausage in it too.