Another classic Czech recipe: Bramboracka (Potato soup)

Hi!
Ate this soup when I was in Prague and really loved it,so thanks for the recipe!
But what kind of mushrooms should I use??

Thanks for that, and for any readers that are having trouble chopping onions without the tears, here’s an incredibly simple tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.

Hi:

We had a Czech soup at a diner in Montgomery, MN that as close as I can remember was spelled…Vormache or Vormacha. It was a thin cream base with vegetables, and spices. No meat. It was even better with a few drops of vinegar added. Vinegar cruets were a staple right on each table.

I would appreciate it if you could help me find this recipe. It was delicious and I would like to duplicate it at home. Needless to say, I am not Czech nor have any relatives who are Czech , so have not been exposed to this ethnic cooking.

Thanks for your help…Jeanne

When you say root of celery do you mean celery root vegetable? Or actual green celery? Please help.

Jsem exchange studentka ve Statech a tenhle recept jsem dneska pouzila jako ukazku nejakeho jidla z moji zeme ve tride vareni 🙂 Bramboracka se povedla a uz se tesim, az ji uvarim znova! Diky za recept!

I made it for dinner. My daughter is living in Czech republic
And she really likes the soup . But I didn’t know the name of soup.
Because she is still 7years old and she can’t read Czech.
So I was looking for the recipe for long time and finally I
Found this! And tastes was great without cube stock.
Thank you for sharing the recipe!!

Hi,

My Mother was Czech and my dad was polish.
My favorite soup is czech Potato Soup.

6 potatoes, cut up
1 onion-chopped
little celery chopped
chicken bullion
water(as much as you want) cover the potatoes
salt and pepper to taste
1 carrot chopped
summer Sausage- cut into small pieces
Cook until potatoes are almost done..don’t over cook or they will be mushy and in pieces.

I make a Roux –flour and oil brown until pretty dark and put this in the soup…This gives it a distinct flavor and also thickens it some…….You can also add a little rice in it if you like rice -which I do.

I have not seen anywhere using the roux..Has anyone out there done it? Probably my Mothers addition?? I also cut of two ears of corn and put that in the soup and it turned out very tasty.

My Mother made baseball size Dumplings… I have tried to make them and I was told that when they are dropped in the boiling broth they will float to the top when they are done.
Mine seem to be heavy and not light like I remember my Mothers being. can anyone tell me what I am doing wrong?
She would make the dumplings cut them in quarters and put saurkraut on them.
She browned chicken pieces and with the drippings made a brown gravy and thats what she put on top of the dumplings and Saurkraut(whole pieces of chicken and the brown gravy).
This is an excellent dish and I would be glad to give the recipe to anyone that wants it.
Does anyone know what this dish is called?

Another dish is the Big dumplings cut into quarters after they are done .
in a pan boil a few potatoes until tender(Cut them up as you would for mashed potatoes etc.)

In a skillet fry some bacon crisp along with some cut up onion and fry until the onions are light brown.

Mix the potatoes , dumplings, and stir in the bacon , onion, and the bacon drippings.
Salt and pepper to taste of course.
Does anyone know the name of this dish? My Mother called it ( O ‘Lou-she-na)probably mispelled.
but I spelled it exactly like it sounds.
Is anyone familiar with this dish?

I would love to hear from anyone about this

I really love this soup and until now have been making it with celeriac (celery root). Will have to try with parsnip, but I must say the celery root version is yummy as well! I have also taken to adding a little thyme as well as the marjoram. The recipe seems very versatile. Thank you!

Hi Shirley Miller
I think that what you are referring to is called “Uhlirina”. My mum used to make it too and still does. We make it as a mixture of boiled potato and flour gnocchi. As I live abroad now I just buy italian gnocchi. And add sourkraut and fried onion and bacon bits or leftover roast pork. The trouble with making dumplings abroad is the type of flour. Plain flour just won’t do. In czech they have three types of flour milled plain, half coarse and coarse. Usually the half coarse is used for dumplings. Also we add chopped bread roll to them. And yes when you cook them they should float to the top. But for this dish you can make potato dumplings. Which is why I buy gnocchi. Easier.
The first dish you mention I personally don’t know. I don’t believe it has a name. Think its probably a family recipe. It sounds like ” knedlo zelo vepro” which is a traditional dish. Its translated as dumpling souerkraut and roast pork. Maybe your mum just did it with chicken.

With regards to the potato soup it is actually traditionally made with carrots as well. My family uses all three carrots celeriac and parsnip. If you add souerkraut as suggested in the recipe you are probably thinking of a souerkraut soup. Potato soup does not have it in. But we have a soup made of souerkraut. Well at least that is what I think. I might be wrong as every region makes things differently.
Glad to hear people enjoy czech cooking.

I have lived here in the Czech Republic for eleven years. The only change I would make to this recipe is to use petržel (parsley root). Big difference rather than pasternák (parsnip). Dobrou chuť. Ahoj!!!