Bramboračka – Potato Soup
Bramboračka - Potato Soup
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Rate this recipe!
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| Prep Time |
| 10minutes |
| Cook Time |
| 30minutes |
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Bramboračka - Potato Soup
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Ingredients
- 3cups diced potatoesfive medium Yukon Gold potatoes
- ½ onion chopped
- 3tbsp Oil
- 1cup diced carrots3 large carrots
- 2tbsp minced garlic6 cloves
- 1teaspoon salt
- 2 cubes beef flavored bouillon
- 6cups water
- 2 celery stalksdiced
- 1cup frozen super sweet white corn
- 1tablespoon dry marjoram
- 1/2cup dry wild mushrooms or 1 cups of fresh Portabella mushrooms .crushed, diced
Servings: people
Units:
Instructions
- In a large cooking pan preheat the oil and sauté onion.
- Add minced garlic.
- Stir in carrots, potatoes, celery, and corn. Stir and cook for five minutes.
- Add water, salt, beef bouillon, and marjoram. Bring to boil and add the mushrooms. Let cook on medium high for 30 minutes.
- With a tool for mashing potatoes press few times in the pot to mash any large pieces of potatoes.
- Now we are ready to thicken the soup. In a small frying pan, melt 4Tbs of butter and stir in 3 tablespoons of flour. Mix the flour and butter well. The rouge will change color as it cooks. Take off the stove when the color is light brown immediately pour the rouge into the boiling soup. Mix well and let cook for another five minutes.
- This soup is best served with something sweet like Vdolky or Palačinky.
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Huge hit! My daughter is going on a World War Two school trip that includes countries in the Czech Republic. So we had a dinner night featuring dishes from that area. Everyone loved the soup. It was easy to make and inexpensive.