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4.9 from 57 votes

Bramboračka – Czech Potato Soup

Try this Czech potato soup, known as "bramboračka" or "bramborová polévka" in the Czech Republic. It is a hearty, traditional soup packed with root vegetables, mushrooms, and more.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 440 kcal
Course: Soup
Cuisine: Czech

Ingredients

  • 3 medium onions 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 potatoes peeled and cubed
  • 3 cloves garlic peeled and minced
  • 1 handful dried mushrooms ideally European varieties
  • 1 ¼ cups water
  • ¾ tick unsalted butter
  • ⅓ cup all-purpose flour
  • 5 cups water (or vegetable broth), lukewarm
  • 1 Tablespoon fresh parsley greens chopped
  • 1 Tablespoon dried marjoram
  • ½ teaspoon caraway seeds crushed
  • ¼ teaspoon ground black pepper
  • salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. Fry the vegetables until lightly golden (5-8 minutes), stirring occasionally. Add the onion and cook for 5 minutes while stirring.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Taste and season with salt and pepper if necessary. Stir in 1 Tablespoon fresh parsley greens, chopped.

Notes

  • HOW TO SERVE:
  • The basic recipe makes 4 servings.
  • HOW TO SERVE: This potato soup is very filling and can be served either as a first course for a light lunch or as a stand-alone meal with a slice of fresh crusty bread. For a nice presentation and a little extra flavor, garnish each bowl of soup with chopped green parsley.
  • I find that this soup tastes even better the next day, when the flavors have developed. Just heat it up in a small pot on the stove or in the microwave.

Nutrition Information

Calories 440kcal (22%) Carbohydrates 65g (22%) Protein 8g (16%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 46mg (15%) Sodium 74mg (3%) Potassium 1333mg (38%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 3209IU (64%) Vitamin C 60mg (67%) Calcium 107mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 440

% 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.