Caraway soup is a quick and cheap dish perfect especially for winter.
Kmínová polévka (that’s how Caraway Soup is called in Czech) was a typical dish of the Czech working class and the poor. You only needed some lard, water, flour and caraway seeds for the base and people who had anything to add to it, added more ingredients. Today the Caraway Soup is typically prepared with potatoes and egg and some people choose to use chicken or vegetable broth instead of just water. Feel free to add anything else you like – grated carrot of parsley root and if you want the soup to look more fancy, garnish with green onion or parsley.
Also, you can choose any grease you like, although the most traditional would be lard, butter, sunflower oil or rapeseed oil.
- 2 tsp of caraway seeds
- 4 medium potatoes
- 1 medium onion
- 1 tbsp of oil/lard/butter
- 1 egg
- 2 tbsp of all-purpose flour
- 1-1,5 l of water or broth
- 1 tsp of salt
- little pepper
How to make Caraway Soup
Chop the onion and fry it until it turns glassy, then add the caraway and fry until it releases the fragrance, stir constantly to avoid burning. Stir in the flour, add a little grease if necessary, then add the broth little by little stirring it properly in with a whisk so that there are no lumps.
Dice the potatoes, add them to the broth, add salt and pepper and let the soup simmer for 15 minutes. Take off the heat and immediately whisk in the egg, then don’t boil it anymore.
For more Czech recipes, check out the category Recipes.