Czech Garlic Soup (Česnečka)
Garlicky Czech potato soup with egg ribbons and crisp rye croutons.
Facebook sourceOpen the original recipe
14 items
Mise en place
Ingredients
- 4 large potatoessection: For the Soup; peeled and diced
- 12 garlic clovessection: For the Soup; minced or grated
- 1 tbsplard or vegetable oilsection: For the Soup
- 1 tspcaraway seedssection: For the Soup
- 1 lchickensection: For the Soup; 4 cups; beef, or vegetable broth
- 1 tspSaltsection: For the Soup
- 1/2 tspground black peppersection: For the Soup
- 1 tspdried marjoramsection: For the Soup
- 2 large eggssection: For the Soup
- Fresh parsleysection: For the Soup; chopped, for garnish
- 3 slicerye breadsection: For the Croutons; cut into cubes
- 2 tbspvegetable oilsection: For the Croutons
- Saltsection: For the Croutons; to taste
- Black peppersection: For the Croutons; to taste
At the stove
Method
1. Heat the lard over medium heat. Add half the garlic and cook until fragrant and lightly golden.
2. Add potatoes and caraway seeds and cook for 2 minutes.
3. Pour in the broth, season with salt and pepper, bring to a boil, then simmer until the potatoes are tender.
4. Stir in the remaining garlic and marjoram and simmer for 5 minutes.
5. Crack the eggs into the soup and stir gently with a fork to form ribbons.
6. Fry the seasoned rye-bread cubes in oil until golden and crisp.
7. Serve the soup hot with croutons and parsley; grated cheese is optional.
At a glance