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



  • 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


  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

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26 comments… add one
  • Ida November 10, 2009, 8:17 am

    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, 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, 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, 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, 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, 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, 2:17 pm


    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, 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, 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, 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, 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, 9:46 pm

    super! Ty ted maji vetsi respekt pro brambory 😉

  • Kazy July 20, 2012, 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, 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.



  • Tanja August 18, 2012, 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, 11:20 am

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

  • Shirlie May 30, 2014, 6:12 am


    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.

  • Tanja June 3, 2014, 9:03 pm

    Hi Shirley!

    Sounds so yummy! Yes, “roux” is called ‘jiska’ in Czech and it is used very frequently in Czech soups. Except we use butter instead of oil. That would be too healthy for us 😉

  • Shirley Miller June 4, 2014, 4:20 pm

    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

  • nanc January 13, 2015, 5:20 pm

    I had the most wonderful potato soup in Prague in 2001. I plan to add this to my list of soups I make to take to work for lunch. I found out after being in Prague that my family came from Trohatin (now Drahotin) I find I am love Czech dishes. Now I know why.

  • Robert January 17, 2015, 2:59 pm

    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!

  • Tanja January 17, 2015, 7:01 pm

    Hi Robert,

    I also use celery root and almost can’t taste the difference

  • Martina December 1, 2015, 1:15 am

    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.

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