Bramboračka – Czech Potato Soup
User Reviews
4.9
Bramboračka – Czech Potato Soup
Description
Bramboračka – Czech Potato Soup is built on a mix of root vegetables including carrot, celeriac, parsley root, and potatoes, diced uniformly to cook evenly. Finely chopped onion and minced garlic provide aromatic depth. Dried European mushrooms are soaked and simmered to extract a rich mushroom stock that complements the vegetable medley.
The soup begins by sautéing the root vegetables in unsalted butter until lightly golden, then the onions are added and cooked until soft. A flour-based roux is created by stirring flour into the vegetables and butter, which thickens the broth and adds a smooth texture. The mushroom stock and additional water or vegetable broth are added along with herbs like parsley and marjoram, crushed caraway seeds, black pepper, and salt.
This soup provides a blend of earthy, herbaceous, and mildly spicy flavors with a creamy, slightly thickened consistency. It’s traditionally served as a first course or a standalone meal accompanied by crusty fresh bread. It improves in flavor when reheated the next day, making it practical for leftovers.
Ingredients
- 3 medium onion finely chopped
- 1 large carrot peeled and diced
- 3 and ½ ounces celeriac root peeled and diced
- 1 medium parsley root peeled and diced
- 4 medium potato peeled and cubed
- 3 cloves garlic peeled and minced
- 1 handful dried mushrooms ideally European varieties
- 1 ¼ cups water
- ¾ tick butter unsalted
- ⅓ cup all-purpose flour
- 5 cups water (or vegetable broth), lukewarm
- 1 Tablespoon parsley chopped, fresh greens
- 1 Tablespoon marjoram dried
- ½ teaspoon caraway seeds crushed
- ¼ teaspoon black pepper ground
- salt
Instructions
- Make ahead: Clean and peel the vegetables (1 large carrot, 1 medium parsley root, 3 and ½ ounces celeriac root, 4 medium potatoes). Cut them into ½-inch cubes. Peel and mince 3 cloves garlic. Peel and finely chop 3 medium onions. Grind ½ teaspoon caraway seeds coarsely either in a grinder or by hand in a mortar.
- Soak 1 handful dried mushrooms in 1 ¼ cups water, bring to a boil, and gently simmer for about 10 minutes. Reserve the mushroom stock for later.
- Heat a Dutch oven or a thick-bottomed soup pot over medium heat and melt in ¾ stick unsalted butter. Add the root vegetables (carrot, parsley root, celery—not the onion yet).
- Fry the vegetables until lightly golden (5-8 minutes), stirring occasionally. Add the onion and cook for 5 minutes while stirring.
- Reduce the heat to one-third and start making the roux. Add ⅓ cup all-purpose flour to the vegetables and fry for about a minute, until the veggies are coated with flour and lightly golden. Stir frequently to prevent the flour from scorching. Add crushed caraway seeds and ¼ teaspoon ground black pepper Stir well.
- Add about a cup of lukewarm water or vegetable broth and whisk to prevent lumps. Add the remaining liquid and stir. Salt to taste, turn up the heat, cover and bring to a boil.
- Once the soup starts to boil, add the cubed potatoes and boil gently for 10 minutes. Then add the chopped garlic, soaked mushrooms and about 1 cup of reserved mushroom stock. Reduce heat and let cook covered for about 5-7 minutes, or until potatoes are tender.
- The last step is to add the 1 Tablespoon dried marjoram. Rub the marjoram with your fingers before adding it to release its essential oils. Cook for another 1 minute, then remove the bramboracka soup from the heat.
- Taste and season with salt and pepper if necessary. Stir in 1 Tablespoon fresh parsley greens, chopped.
Notes
- This recipe yields four generous servings of Bramboračka potato soup.
- Serve the soup as a first course for a light lunch or as a main meal with fresh crusty bread.
- Garnish each bowl with chopped fresh parsley for added color and flavor.
- The soup tastes even better the next day after flavors have melded; reheat gently on the stove or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 74mg | 3% |
| Potassium | 1333mg | 28% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 3209IU | 64% |
| Vitamin C | 60mg | 67% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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