Česnečka (Czech Garlic Soup aka Hangover Soup)
User Reviews
4.9
Česnečka (Czech Garlic Soup aka Hangover Soup)
Description
Česnečka starts with slowly sautéing crushed garlic in butter to soften without browning, then adding broth to boil with diced potatoes and seasonings like marjoram and caraway seeds. The potatoes become tender after simmering, enriching the soup's body. Optionally, beaten egg is added gradually to create ribbons like an egg drop soup, adding texture.
Meanwhile, rye bread cubes are toasted in olive oil until crisp and golden, providing a crunchy contrast. Before serving, some cubes can be topped with cheese that melts into the bread. Freshly chopped parsley adds a bright note at the end.
This soup is traditionally served hot, often as a restorative dish after a hangover. Its blend of strong garlic flavor, herbal notes, creamy potato texture, and crunchy croutons creates layered tastes and textures. Variations such as subbing oregano for marjoram are acceptable without altering character much.
Ingredients
- ½ tablespoon butter unsalted
- 6 to 8 cloves garlic crushed (you can use even more, if you’d like!
- 6 cups chicken broth or beef or vegetable broth or stock
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 pound potato peeled and diced, waxy, white, yellow, or red (not russets), about 2 medium to large
- 1 teaspoon marjoram dried
- 1 teaspoon caraway seeds
- 1 egg beaten (optional, large
- 3 ounces rye bread cubed, 3 to 4 slices
- 1 teaspoon olive oil or olive oil spray
- 4 ounces cheese Emmental, Gruyere, or Camembert-rind removed (optional, cubed
- 2 tablespoons parsley finely chopped
Instructions
- Melt the butter in a medium pan over medium heat, and add the garlic. Cook until softened and aromatic, about 4 to 5 minutes (lower the heat if it starts to brown). Add the broth and bring to a boil over high heat.
- When boiling, season with salt and pepper, then add the diced potatoes, marjoram, and caraway seeds. Reduce heat and simmer, covered for 15 to 20 minutes until the potatoes are tender. Adjust seasoning as needed.
- If you are adding an egg, pour it in slowly while mixing the soup to create ribbons of cooked egg (similar to Chinese egg drop soup).
- Meanwhile, heat an oven or toaster oven to 350°F. Add the cubed rye bread to a small sheet pan and either drizzle with olive oil or spray with olive oil spray, and toss with your hands to coat. Toast for about 10 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside until soup is done.
- Serve the soup topped with croutons and parsley, and if desired stir in some cheese (or put the cheese in the bowl first and then pour the soup on top). Serve immediately.
Notes
- Substitute dried oregano when marjoram is unavailable, as they share similar flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 81mg | 27% |
| Sodium | 1640mg | 68% |
| Potassium | 396mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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