Staročeská Bramboračka (Old Czech Potato Soup)

Name: Staročeská Bramboračka (Old Czech Potato Soup)
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 7 servings
Cuisine: Czech
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, diced); 2 carrots (medium, peeled and diced); 1 celery stalk (medium, diced); 1.5 pound russet potatoes (peeled, cut into 0.5-inch cubes); 8 ounce cremini mushrooms (sliced); 4 clove garlic (minced); 1 tablespoon marjoram (dried); 0.5 teaspoon caraway seeds; 0.5 teaspoon black pepper (freshly ground); 8 cup vegetable broth (unsalted); 0.25 cup all-purpose flour; 0.5 cup fresh parsley (chopped); 1 whole rye bread (crusty, for serving)

A hearty and warming traditional Czech potato and mushroom soup, enriched with root vegetables, marjoram, and a touch of fresh parsley, served with crusty rye bread.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 7
Cuisine: Czech
Difficulty: Medium

Dietary

Low-Sodium
Vegetarian
Vegan
Nut-Free
Dairy-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

2 tablespoon olive oil
1 yellow onion (large, diced)
2 carrots (medium, peeled and diced)
1 celery stalk (medium, diced)
1.5 pound russet potatoes (peeled, cut into 0.5-inch cubes)
8 ounce cremini mushrooms (sliced)
4 clove garlic (minced)
1 tablespoon marjoram (dried)
0.5 teaspoon caraway seeds
0.5 teaspoon black pepper (freshly ground)
8 cup vegetable broth (unsalted)
0.25 cup all-purpose flour
0.5 cup fresh parsley (chopped)
1 whole rye bread (crusty, for serving)

Instructions

In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat. Add diced yellow onion, carrots, and celery stalk. Sauté for 8-10 minutes until softened.
Add cubed russet potatoes and sliced cremini mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until mushrooms begin to release their liquid.
Stir in minced garlic, 1 tablespoon dried marjoram, 1/2 teaspoon caraway seeds, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Sprinkle 1/4 cup all-purpose flour over the vegetables and stir well for 1-2 minutes to cook the raw flour taste.
Gradually whisk in 8 cups unsalted vegetable broth, ensuring no lumps form. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until potatoes are fork-tender.
Taste the soup and if desired, add a very minimal pinch of salt at this point. The goal is low sodium, so rely on the herbs and vegetables for flavor. Ladle the hot Bramboračka into bowls.
Garnish each serving with 1/2 cup chopped fresh parsley. Serve immediately with slices of crusty rye bread for dipping. Offer a minimal pinch of salt at the table for guests.

Notes

This soup tastes even better the next day as the flavors continue to develop. It can be made thicker by mashing some of the potatoes directly in the pot. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

Calories: 280
Protein: 7.5 g
Carbohydrates: 50.1 g
Fat: 6.8 g
Fiber: 10.2 g
Sodium: 95 mg
Saturated Fat: 1 g
Sugar: 5.5 g