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BRAMBORAČKA S HOUBAMI

Bramboračka s houbami

A traditional Czech potato soup with mushrooms, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Soaking Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Czech
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 500 g brambor peeled and diced
  • 20 g sušených lesních hub dried forest mushrooms
  • 1 g mrkev one carrot, peeled and diced
  • 100 g bulvového celeru celery root, peeled and diced
  • 1 g kořenová petržel parsley root, peeled and diced
  • 1 g cibule one onion, finely chopped
  • 2 cloves česneku garlic, crushed
  • 30 g másla butter
  • 25 g hladké mouky all-purpose flour
  • 1 l zeleninového vývaru vegetable broth
  • 0.5 tsp drceného kmínu crushed caraway seeds
  • 2 tsp sušené majoránky dried marjoram
  • to taste sůl a pepř salt and pepper

Equipment

  • Sieve with cheesecloth

Method
 

  1. Soak the mushrooms in 200 ml of hot water for 20 minutes. Strain and filter the soaking liquid through a sieve lined with cheesecloth.
  2. Peel and dice the potatoes and root vegetables. Finely chop the onion.
  3. Sauté the onion and root vegetables in butter. Add the flour and stir for about a minute. Gradually add the broth and strained mushroom liquid while stirring to form a roux.
  4. Add the potatoes, mushrooms, and caraway seeds. Simmer for 20–25 minutes until the vegetables are tender and the mushrooms are cooked through.
  5. Stir in the crushed garlic and marjoram rubbed between your palms. Briefly simmer, then season with salt and pepper.

Notes

This traditional Czech soup is perfect for cold days. You can substitute fresh mushrooms if you prefer, and adjust the herbs to your taste.