Caraway Soup – Czech Kmínová polévka
User Reviews
5
Caraway Soup – Czech Kmínová polévka
Description
Caraway Soup – Czech Kmínová polévka features a sautéed onion base flavored with ground caraway seeds that give the soup its characteristic mild, earthy, and slightly sweet aroma. After cooking the onions and caraway with flour to form a roux-like base, lukewarm vegetable broth is slowly incorporated to avoid lumps. Diced potatoes are added and simmered until tender, thickening the soup and providing a soft texture. Ground black pepper and salt season the broth subtly without overpowering the gentle caraway notes. The soup is finished with a sprinkle of fresh parsley, adding a hint of green freshness and mild herbal lift.
The finished soup offers a creamy yet light consistency, with tender potatoes providing substance while the caraway imparts a unique flavor not commonly found in many soups. The method of slowly stirring in the broth ensures a smooth texture without clumping. This soup is well suited as a starter or light meal, especially paired with rustic rye bread or crusty croutons that complement the caraway flavor.
For optimal freshness, store leftovers refrigerated for up to 3-4 days. Garnishing with parsley just before serving preserves its vibrant color and flavor. The soup’s mild seasoning also allows for personal adjustment with salt and pepper.
Ingredients
- 1 medium onion peeled and finely chopped
- 2 teaspoons caraway seeds ground
- 4 medium potato
- 1 Tablespoon sunflower oil (or canola / pork lard)
- 2 Tablespoons all-purpose flour
- 1 egg
- 5 cups vegetable broth lukewarm (or water)
- ¼ teaspoon black pepper ground
- salt
- 1 Tablespoon parsley to garnish, chopped greens
Instructions
- Before you start cooking: Peel and finely chop 1 medium onion, then peel and dice 4 medium potatoes.
- In a heavy-bottomed pot, heat 1 Tablespoon sunflower oil over medium heat. Add the onions and cook, stirring until translucent.
- Add 2 teaspoons ground caraway seeds and stir for about 1 minute until the caraway aroma develops. Add 2 Tablespoons all-purpose flour and stir for 1 minute.
- Remove the pot from the heat, then add one cup of lukewarm broth. Stir carefully with a whisk to prevent lumps. Add another cup of broth and whisk again. Now, add the rest of the broth, season with salt and ¼ teaspoon ground black pepper, and stir well.
- Return the pot to the stove and add the diced potatoes. Increase the heat and bring the soup to a boil.
- Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 15 minutes, or until the potatoes are soft. Stir occasionally to prevent the flour from settling at the bottom and burning.
- Finally, remove the pot from the stove, crack 1 egg into the soup, and whisk it in. Do not cook the soup any further.
- Salt to taste if necessary, stir well, and serve, sprinkling each bowl of soup with chopped parsley greens.
Notes
- The recipe yields about 4 servings of soup.
- Serve the soup warm, garnished with fresh chopped parsley for added flavor and color.
- Rye bread or croutons make excellent accompaniments to enhance the meal.
- Store any leftover soup in the refrigerator for up to 3-4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 47mg | 16% |
| Sodium | 1120mg | 47% |
| Potassium | 1024mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 44mg | 49% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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