Bramboracka 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
- Saute finely chopped celery, onion and mushrooms in butter
- While stirring, gradually sprinkle the vegetable mixture with flour
- Keep stiring until all of the flour blends in with all of the vegetables
- Add 1 cup of water and keep stirring for about 30 seconds
- Add the rest of the water, diced potatoes, caraway seeds and salt
- Cook until potatoes are tender, about 20 minutes.
- Add marjoram, crushed garlic, parsley and simmer the soup for 5 more minutes
- Dish the soup up and sprinkle it with bacon and fresh parsley
PS: Some people also add more root vegetables in such as cauliflower, carrots and/or sauerkrautIf you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!