4.9 from 159 votes
Česnečka (Czech Garlic Soup aka Hangover Soup)
Česnečka is a Czech garlic soup that combines crushed garlic, chicken or vegetable broth, diced potatoes, marjoram, and caraway seeds simmered together to create a savory and aromatic broth. The soup often includes an optional beaten egg stirred in for texture and toasted rye bread croutons fried in olive oil with cheese for garnish. Its hearty, comforting profile comes from the blend of aromatic herbs and mellow potatoes with garlic’s pungency mellowed by cooking.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
345 kcal
Course:
Soup
Cuisine:
Czech
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.
Cup of Yum
Notes
- Substitute dried oregano when marjoram is unavailable, as they share similar flavor profiles.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 345
% 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.