Bramboračka is a typical Czech winter soup which, as the name suggests, is prepared mainly from potatoes (and mushrooms).
The Czech potato soup, or potato-mushroom soup is colloquially called bramboračka. It’s an ideal winter recipe and if you want to wow your family or guests, you can prepare it in bread!
There are many soup recipes in the traditional Czech cuisine, another ideal winter soup is the garlic soup called Česnečka.
Table of Contents
Bramboračka Soup
Ingredients
(serves 4)
- 3 handful of chopped or dried mushrooms (boletus is the best)
- 1 medium onion
- 2 large carrots
- 5 large potatoes
- 1 root parsley
- 1 tbsp of butter or lard
- 2 tbsp of plain flour
- 2 liters of vegetable broth
- salt
- handful of fried marjoram
- 2-4 cloves of garlic
- optional: 4 smaller round loafs of bread – I recommend bread with thick crispy crust
Bramboračka Soup Recipe
Prepare Bread
If you’ve baked your own bread, wait until it’s cooled down completely and cut off the upper part. You should cut rather higher so the remaining part is bowl-shaped.
With a small knife, cut a circle inside the opening. Don’t cut too deep to avoid cutting the bottom of the bread. Scoop out the inside of the bread with a spoon leaving a layer of soft bread on the crust. Don’t throw away the bread you scoop out, you can soak it in your soup.
Prepare Soup
Clean and slice or dice your mushrooms or use dried mushrooms.
Clean all vegetables. Dice the potatoes, chop the onion and slice the carrots. Parsley root can go in the soup in larger pieces, many people add it for the taste but don’t eat it.
Melt butter or lard in the pot and fry the onion just a little. Add flour and let it fry just a few seconds.
Add just a little of vegetable broth to create roux and then add the rest of the broth while whisking to make the roux dissolve. Add the vegetables and mushrooms and let simmer for 20 minutes.
Serve soup
