Description
A comforting bowl of Czech garlic soup with sliced potatoes, robust garlic, aromatic marjoram, and crunchy rye croutons. Light, nourishing, and perfect for chilly mornings or sniffly nights.
Ingredients
Scale
- 4 medium potatoes, peeled and cut into ½‑inch cubes
- 8–10 garlic cloves, peeled and thinly sliced
- 5 cups (1.2 L) chicken or vegetable broth, hot
- 1 tbsp lard/butter/olive oil
- 1 tsp dried marjoram
- 1 tsp caraway seeds (optional but traditional)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2–3 slices rye or crusty bread, cubed
- 1 tbsp butter or oil for toasting
- Cracked egg whisked in at the end for egg-drop ribbons
- A handful of grated cheese (Swiss or Czech-style)
Instructions
- Heat the fat in a large pot over medium heat. Add the cubed potatoes and cook for about 5 minutes, stirring occasionally, until their edges begin to turn golden.
- Lower the heat slightly. Stir in the sliced garlic, dried marjoram, caraway seeds (if using), and bay leaves. Cook for 1 minute, just until fragrant—don't let the garlic brown.
- Pour in the hot broth. Bring the soup to a gentle boil, then lower the heat and let it simmer, covered, for 20 minutes or until the potatoes are tender.
- Remove the bay leaves. Taste and adjust with salt and pepper as needed. If you're using the egg, remove the pot from the heat and slowly pour in the whisked egg, stirring constantly to create soft ribbons.
- While the soup simmers, toast the bread cubes in a skillet with a bit of butter or oil until they're crisp and golden. Drain them on paper towels.
- Ladle the soup into bowls. Top each one with toasted croutons and grated cheese if you like. Serve hot.
- Prep Time: PT10M
- Cook Time: PT25M
- Method: All Recipes, Soup