Bramboračka (Bramboračka)
Overview
Bramboračka is a Czech potato soup flavoured with dried forest mushrooms, garlic, marjoram and caraway. Diced potatoes, carrot, celeriac and parsley root are cooked in stock with soaked mushrooms, and the soup is often thickened with a little roux. Crushed garlic and dried marjoram are added at the end, giving it a strong, homely aroma. It is chunky and filling and is sometimes served in a hollowed-out bread loaf. Some versions add bacon or sausage. In some regions it is served in a hollowed-out round loaf of bread.
History
Potatoes became a staple crop in Bohemia in the eighteenth century, and potato soups soon became everyday food for farmers and workers. Bramboračka is now one of the most typical Czech soups and is served in pubs, school canteens and homes. The combination of mushrooms, garlic and marjoram is what makes the Czech version distinctive.
Main ingredients
Potatoes, dried mushrooms, carrot and celeriac, garlic, marjoram, caraway. The soup is built on vegetable stock and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Potato soups · More soups from Czech Republic
Recipe outline serves 4 · ~60 min
Ingredients
- 600 g potatoes, diced
- 15 g dried mushrooms, soaked
- 1 carrot, 1 piece celeriac, 1 parsley root
- 1.2 l vegetable stock
- 3 garlic cloves, crushed
- 1 tsp marjoram, 1/2 tsp caraway
Allergens: Contains: Celery. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the root vegetables in butter, add the potatoes, mushrooms, caraway and stock.
- Simmer for 25 minutes.
- Thicken with a little roux if you like.
- Add garlic and marjoram, season and rest for 5 minutes.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
