A constant resident on restaurant menus across central Europe, traditional potato soup has its own unique allure. Made with a roux, vegetable stock, root vegetables, herbs and spices, it is both comforting and hearty.
In the Czechia it is still referred to as ‘Old Bohemian Potato Soup’ and may be served with fresh boletus,
garnished with chives or parsley.
In the home it is the subject of much tinkering. Debates whether to add mushrooms, paprika, sausage, smoked bacon, sour cream or stock are lively and informative with much disagreement.
- 1.5 litres meat broth / veg stock
- 500 g versatile potatoes, cubed
- 500 ml warm water
- 350 g onions, chopped
- 150 g carrots, cubed small
- 150 g celery, cubed small
- 180 g pork sausage / smoked
- 130 g dried boletus, soaked in warm water
- 60 g parsley roots, cubed small
- 30 g flour
- 30 g sunflower oil
- 3 garlic cloves, crushed
- 3 stalks fresh marjoram
- 5 g caraway / cumin
- Paprika, large pinch
- Pepper, large pinch
- Salt, pinch
- Chives, chopped, for garnish
- Parsley, chopped, for garnish
Fry onions with cumin or caraway in oil in a large saucepan over a medium heat, about five minutes.
Chop sausage or bacon into pieces, fry for five minutes. If the onions begin to take on colour at the edges reduce heat, stir in flour. Coat the onions and meat in the flour, add a little of the soaking water from the mushrooms, if using or if not, a little of the broth or stock.
Add broth or stock (less if using dried mushrooms), the mushroom soaking water or not, potatoes and mushrooms, bring to the boil and cook for five minutes.
Reduce heat to low, add garlic, marjoram, season and simmer until the vegetables are tender, about 30 minutes.