Another classic Czech recipe: Bramboracka (Potato soup) Another classic Czech recipe: Bramboracka (Potato soup) | Czechmatediary

Another classic Czech recipe: Bramboracka (Potato soup)

brambora yahoo imageBramboracka is the Queen of all the Czech soups. It’s amazing what a little potato can do when mixed with some vegetables and herbs! I tried to look up the history of Bramboracka but with no luck:-(. There are zillions of styles of bramboracka, this recipe seems to be the most authentic one.

BRAMBORACKA

Ingredients:

  • 3 large potatoes, diced into cubes
  • 6 cups of water
  • 1 onion
  • 1 parsnip
  • 8 oz of fresh mushrooms (or use dried mushrooms and soak them 1 hour before using)
  • 4 Tbs of butter
  • 2 Tbs of flour
  • 4 cloves of garlic, minced
  • salt, marjoram, caraway seed
  • fresh parsley,chopped
  • 1/2 cup of diced, fried bacon


Method:

  1. Saute finely chopped celery, onion and mushrooms in butter
  2. While stirring, gradually sprinkle the vegetable mixture with flour
  3. Keep stiring until all of the flour blends in with all of the vegetables
  4. Add 1 cup of water and keep stirring for about 30 seconds
  5. Add the rest of the water, diced potatoes, caraway seeds and salt
  6. Cook until potatoes are tender, about 20 minutes.
  7. Add marjoram, crushed garlic, parsley and simmer the soup for 5 more minutes
  8. Dish the soup up and sprinkle it with bacon and fresh parsley
  9. Serve!

PS: Some people also add more root vegetables in such as cauliflower, carrots and/or sauerkraut

If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!

{ 16 comments… read them below or add one }

Ida November 10, 2009 at 8:17 am

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??

Tanja November 10, 2009 at 12:09 pm

Just use any type…probably the white cremini mushrooms. Just any mild ones. We used to us ‘bedla’ mushroom which – I looked it up – is translated as ‘parasol mushroom’.

Lorette Harroun November 22, 2010 at 6:00 am

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.

Sher February 1, 2011 at 9:28 am

Hi Tanja,
Thanks for sharing this recipe! It’s one my Czech husband has asked me to make for supper tonight!

Your new site looks great–love it!

Have a great day,
Sher :0)

Tanja February 1, 2011 at 2:00 pm

Hi Sher! I am having my fingers cross for you for tonight – hopefully your hubby will give it thumbs up :) Let us know :)

Sher February 1, 2011 at 11:19 pm

Hi Tanja,
Your Bramboracka recipe was great–and Jiri (my husband) gave it two thumbs up! Thank you! This was my very first attempt to make Bramboracka. The soup has nice body and wonderful flavor. It is perfect for a cold winter’s night!

Hope you’re staying warm there and safe in that huge winter storm!

Have a great day,
Sher :0)

Jeanne September 2, 2011 at 2:17 pm

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

Tanya April 5, 2012 at 6:28 pm

We made this soup for a reunion of a long lost cousin, my Czech Aunt had given her daughter up for adoption. We just found her at the age of 82. We thought it would be fun to introduce her to her Czech culture, she was never adopted so had no culture to claim. Everyone loved this soup, including the long lost cousin. We actually had the reunion on TV and brought Czech pottery and traditional dress to show everyone. Thanks for posting this, we loved the soup.

PAV April 6, 2012 at 1:18 pm

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

Tanja April 6, 2012 at 1:20 pm

yes, sorry I meant parsnip! For the longest time I thought it was a celery root. I got to correct that. Thanks!

Jana May 7, 2012 at 8:17 am

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!

Tanja May 9, 2012 at 9:46 pm

super! Ty ted maji vetsi respekt pro brambory ;)

Kazy July 20, 2012 at 4:32 am

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!!

Nela August 18, 2012 at 12:32 pm

Hi Tanja,
My husband and I just came back from Prague where he had a potato soup that seems like the one you described, but it was served inside a bread. I don’t suppose this is a traditional way of serving it and would you be able to direct me how to make it, as my son is now curious having seen the picture and wants me to make it.

Thanks

Nela

Tanja August 18, 2012 at 2:34 pm

Hi Nela,

Yes, you are right, the bread bowl is NOT the traditional Czech way. You experienced the worldly way of serving the Czech potato soup;)
All of the steps should be included in the recipe but let me know if you need to know additional information :)

Candice June 29, 2013 at 11:20 am

You didn’t include how much celery is needed for this recipe do you mind sharing?

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