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Czech Potato Soup

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Ingredients

  • 600 g (1.3 lb) potatoes, peeled and diced
  • 1 carrot, diced
  • 1 parsley root, diced
  • 1/4 celeriac, diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 50 g (1.75 oz) dried mushrooms, soaked and chopped
  • 1 tbsp oil
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram
  • 1.5 litres (6 cups) vegetable or meat stock
  • Salt and black pepper, to taste
  • Fresh parsley, to garnish

Method

  1. Heat the oil in a large pot and sauté the onion until translucent.
  2. Add the carrot, parsley root and celeriac, and cook for 5 minutes.
  3. Stir in the garlic, caraway seeds and soaked mushrooms, cooking for another 2 minutes.
  4. Add the potatoes and stock, bring to a boil, then reduce heat and simmer for 25 minutes until the vegetables are tender.
  5. Stir in the marjoram, season with salt and pepper, and simmer for a further 5 minutes.
  6. Ladle into bowls and garnish with fresh parsley before serving.

Introduction: Bramboračka is a thick, earthy potato soup enriched with root vegetables, mushrooms and marjoram, found on
nearly every Czech pub menu.

Cultural Background: Bramboračka is a thick, earthy potato soup enriched with root vegetables, mushrooms and marjoram, found on
nearly every Czech pub menu. Its comforting, stew-like texture makes it a favourite through the cold winter
months, and recipes vary slightly by region, some adding smoked meat or dried mushrooms for depth.

Tips: Mash a few potato pieces against the side of the pot before serving to naturally thicken the soup.

Variations: Adding diced smoked sausage or bacon at the sautéing stage makes it a heartier meal-in-a-bowl.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if too thick.

Nutrition: Approx. 180 kcal, 5g protein, 5g fat, 30g carbohydrate per serving (serves 6).

FAQs

Q: Can I make this soup vegetarian?
A: Yes, simply use vegetable stock and omit any meat additions.

Q: What gives bramboračka its distinctive flavour?
A: The combination of dried mushrooms, marjoram and caraway seeds.

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