Czech Garlic Soup – Česnečka
User Reviews
5
Czech Garlic Soup – Česnečka
Description
Czech Garlic Soup combines peeled, diced potatoes sautéed briefly in lard until golden with thinly sliced garlic and aromatic bay leaves. Chicken broth is added and the soup is simmered until the potatoes soften. Seasoned with dried marjoram, ground black pepper, and salt to taste, the broth balances savory and herbal flavors. Garlic adds pungency and warmth.
The soup is accompanied by rye bread croutons made by cubing stale bread, tossing it with butter, and baking until crisp. Adding these croutons just before serving maintains texture. The soup provides a comforting meal especially suited for cooler weather or as a restorative dish when garlic is desired for its known properties.
This recipe yields about four servings. Garlic intensity can be heightened by adding minced raw garlic before serving. Leftovers store refrigerated up to three days. The soup’s rustic simplicity highlights garlic and potato as main ingredients.
Ingredients
- 4 medium potato peeled and cubed (e.g., Yukon Gold
- 8 cloves garlic peeled and sliced
- 5 cups chicken broth (1.2 l)
- 1 Tablespoon lard (or sunflower/canola oil)
- 1 teaspoon marjoram dried
- 2 bay leaf
- ¼ teaspoon black pepper ground
- salt the exact amount depends on the saltiness of the chicken broth - salt the soup to your liking
Rye bread croutons:
- 2 lices bread stale
- 1 Tablespoon butter unsalted
Instructions
- Before you start cooking: Peel 4 medium potatoes, dice them into cubes about ½ inch (1-1.5 cm) thick. Peel 8 cloves garlic thinly slice them.
- In a soup pot, melt the 1 Tablespoon lard over medium heat. Add potato cubes and sauté them until lightly golden brown. It takes about 5 minutes. Stir frequently.
- Add sliced garlic, 2 bay leaves, and sauté for 1 minute (no longer!).
- Pour in5 cups chicken broth. Bring to a boil.
- Reduce the heat, add salt, ¼ teaspoon ground black pepper, and 1 teaspoon dried marjoram. Cook for 20 minutes or until potatoes are soft.
- Serve with bread croutons.
Bread croutons:
- Grab 2 slices stale bread. Cut it in cubes of about ½ inch (1-1.5 cm).
- Grease a baking dish with 1 Tablespoon unsalted butter.
- Add bread cubes and place the dish into the oven preheated to 340 °F
- Roast for 10 minutes, stirring the bread cubes halfway through to ensure they get crispy on all sides.
Notes
- This recipe makes approximately four servings.
- For stronger garlic flavor, add freshly minced raw garlic just before serving.
- Add rye bread croutons immediately before eating to keep them crisp.
- Store leftover soup in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 89mg | 4% |
| Potassium | 769mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 36mg | 40% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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