Bramboračka is Czech Potato Soup. This hearty soup is a firm favourite in the Czech Republic. Although carrot, celeriac, onion, parsnip and dried mushrooms feature in the soup potato is the main ingredient. It also contains dried marjoram. An optional ingredient is caraway seeds.
I enjoy the soup so much that I have long intended to post it on my blog. That is a departure from baking. But, if you try it, I think you will agree it is well worth the effort.
A hollowed out bread loaf is often used in which to serve the soup. When I lived in Prague I often had the soup just like that. I greatly enjoyed eating both the soup and the loaf which absorbed so much flavour.
This soup is only one of a number of great Czech recipes that I enjoy, such as Svíčková.
It is a very easy to make recipe. If you don’t have dried mushrooms you can use button mushrooms instead. Once assembled the ingredients are then simply cooked in water, or vegetable stock. The soup is thickened with flour. At the last minute, if desired, you can add some freshly chopped parsley.
I cannot adequately describe just how warming this soup is. I eat it as my lunch and it really sets me up for the afternoon. But, of course, it can be eaten at any time.
Whether served in a bread loaf or in a bowl with bread on the side, it is very good indeed.
The first thing to do is to soak the dried mushrooms. As they soak I prepared the vegetables. Then it is time to make the soup. I fried off the carrots, celeriac, parsnips and onions. Then added butter and flour to make a roux to thicken the soup. Next I added stock and the mushrooms and potatoes as well as flavourings. Then I cooked the soup for 40 minutes in a medium to low heat.
The result was a very tasty soup. Not only tasty, but very filling too. As with many soups this develops flavour even more over the next day or so. So I enjoyed it on day one. But I enjoyed it even more the next day. In fact there was enough to eat as lunch for 6 days. For me that was just perfect.
I served mine with Rosette/Kaiser Bread Rolls. They were just perfect for dipping into the soup. But any bread would have worked well.
Another soup recipe is Cauliflower Soup.
Bramboračka – Czech Potato SoupCourse: Stove top recipesCuisine: CzechDifficulty: Easy
1 large carrot, diced
1 parsnip, diced
100g(3 1/2 ounces) celeriac, diced
1 large onion chopped
3 good sized potatoes, diced though slightly larger than the other veg.
40g(1/4 cup) dried forest mushrooms(or use some fresh mushrooms)
300ml(1 1/4 cups) water
1200ml(5 cups) vegetable stock, or water
113g (8 tbsp) butter
1/2 tsp caraway seeds(optional)
1 tsp dried marjoram
3 cloves of garlic, minced or finely chopped
Salt and pepper to taste
30 ml (2 tbsp) flavourless oil
40g(1/4 cup + 1 tsp) plain flour
- Place the 300ml water and the dried mushrooms into a saucepan and bring to the boil, then simmer for 10 minutes.
- In a large saucepan heat the oil and add the carrots, celeriac, parsnips and onions. Cook them for a few minutes, stirring to prevent any burning.
- When the onions have softened add the butter and stir until it has melted.
- Add the flour and stir vigorously to mix into the butter, forming a roux which combines with the vegetables, for at least a minute to ensure the flour is cooked through.
- Add the stock and stir again.
- Next add the mushrooms, potatoes and garlic and stir again.
- Pour in about 120ml(1/2 cup of the mushroom water.
- Sprinkle the caraway seeds and marjoram over the top and stir again.
- Bring the pan to a boil and then reduce the heat and cover the saucepan, allowing the soup to simmer for 40 minutes, until the vegetables are all fully cooked.