Eastern European · Lunch · Dinner
Czech Potato and Mushroom Soup
Bramboračka
A hearty Czech soup of tender potatoes, root vegetables and earthy porcini, perfumed with marjoram, caraway and garlic. A light toasted-flour roux gives it a silky body without heavy butter.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
Calories come from: Carbs 72% · Fat 18% · Protein 10%
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Ingredients
For 6 servings- 3/4 cup (about 20 g)dried porcini mushrooms
- 1 cup250 ghot water for soaking mushrooms
- 1 1/2 tbsp20 grapeseed oil
- 1 large150 gonion, chopped
- 2 1/2 cups200 gfresh white mushrooms, sliced
- 2 medium120 gcarrots, diced
- 1 medium80 gparsley root or parsnip, diced
- 1 small wedge (about 3/4 cup)100 gceleriac, diced
- 1 tspcaraway seeds
- 4 medium700 gpotatoes, peeled and diced
- 6 1/4 cups (1.5 L)water
- 2bay leaves
- 3allspice berries
- 1 1/2 tsp9 gsalt
- 2 tbsp16 gwholemeal wheat flour
- 4 cloves12 ggarlic, minced
- 2 tspdried marjoram
- 1/2 tspblack pepper, ground
- 2 tbsp8 gfresh parsley, chopped (optional)
Steps
- 1
Cover the dried porcini with 250 ml hot water and leave to soak for 20 minutes.
- 2
Meanwhile, peel and dice the potatoes, carrots, parsley root and celeriac; chop the onion, slice the fresh mushrooms and mince the garlic.
- 3
Heat 2 tsp of the oil in a large pot over medium heat and soften the onion for 5 minutes.
- 4
Add the sliced fresh mushrooms and cook for 5 minutes until they release their juices and start to brown.
- 5
Stir in the carrots, parsley root, celeriac and caraway seeds and cook for 3 minutes.
- 6
Lift the porcini from the soaking liquid, chop them and add to the pot.
- 7
Pour the soaking liquid into the pot through a fine sieve, leaving any grit behind.
- 8
Add the potatoes, 1.5 L water, bay leaves, allspice and salt, bring to a boil, then simmer for 20 minutes until the potatoes are tender.
- 9
In a small pan, heat the remaining oil, stir in the flour and toast for 3-4 minutes until light golden.
- 10
Whisk a ladle of hot soup into the flour mixture until smooth.
- 11
Stir the mixture into the pot and simmer for 5 minutes until the soup thickens slightly.
- 12
Remove the bay leaves and allspice, then stir in the garlic, marjoram and black pepper and take off the heat.
- 13
Let the soup rest for 2 minutes, taste for salt and serve sprinkled with parsley if using.
Swaps, storage and make-ahead
Swaps
- Use a gluten-free all-purpose flour blend instead of wholemeal wheat flour, or simply mash some potato into the broth, to make the soup gluten-free.
- Swap the rapeseed oil for olive or sunflower oil if that is what you have.
- Replace the parsley root and celeriac with an extra carrot and a celery stalk if they are hard to find.
- Use cremini or chestnut mushrooms instead of white mushrooms for a deeper flavour.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container for 3 to 4 days, then reheat until steaming hot. Freezing is not ideal because the potatoes turn grainy, so it is best kept in the fridge.
Make ahead
Peel and dice the vegetables up to a day ahead and keep them in the fridge, with the potatoes covered in cold water. You can also make the whole soup a day early and reheat it, since the flavours deepen overnight.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (530 g) | Per 100 g | |
|---|---|---|
| Calories | 187 kcal | 35 kcal |
| Protein | 5.2 g | 1 g |
| Carbohydrates | 35.4 g | 6.7 g |
| of which sugars | 4.7 g | 0.9 g |
| Fiber | 5.8 g | 1.1 g |
| Fat | 3.9 g | 0.7 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 636 mg | 120 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
