BRAMBOROVÁ POLÉVKA (CZECH POTATO SOUP)
Tjeckisk potatissoppa
This is a delicious potato soup!
Serves 4 to 6
2 lbs potatoes, 4 to 5 big ones
6 tablespoons butter or margarine
1 cup chopped celeriac (celery-root)
0.2 cup diced parsnip, finely diced
1 cup finely chopped onions
1 cup finely diced carrots
2 tablespoons flour
4 cups chicken bouillon
some marjoram
½ teaspoon salt
freshly ground black pepper
0.6 cup chopped mushrooms
Put the un-peeled potatoes in boiling water to cover and let boil for 6 to 8 minutes. Peel them and cut them in fine dice. Melt the fat in a large, heavy-bottomed soup pot on medium heat. Add the diced potatoes, celeriac, parsnips and carrots plus the onions and let sizzle in the fat for about 10 minutes, stirring occasionally, until lightly browned. Dust with flour and stir until the vegetables are covered with flour.
Add bouillon, marjoram, salt and mushrooms and some black pepper. Bring the soup to a boil on high heat while stirring, then lower the heat to the lowest possible, partly cover with a lid and let simmer for 25 to 30 minutes or until the potatoes and everything else is tender. Flavor to taste and adjust if necessary.
Serve in a large soup bowl or in serving Bowls.
Enjoy!
Bella
Tjeckisk potatissoppa
This is a delicious potato soup!
Serves 4 to 6
2 lbs potatoes, 4 to 5 big ones
6 tablespoons butter or margarine
1 cup chopped celeriac (celery-root)
0.2 cup diced parsnip, finely diced
1 cup finely chopped onions
1 cup finely diced carrots
2 tablespoons flour
4 cups chicken bouillon
some marjoram
½ teaspoon salt
freshly ground black pepper
0.6 cup chopped mushrooms
Put the un-peeled potatoes in boiling water to cover and let boil for 6 to 8 minutes. Peel them and cut them in fine dice. Melt the fat in a large, heavy-bottomed soup pot on medium heat. Add the diced potatoes, celeriac, parsnips and carrots plus the onions and let sizzle in the fat for about 10 minutes, stirring occasionally, until lightly browned. Dust with flour and stir until the vegetables are covered with flour.
Add bouillon, marjoram, salt and mushrooms and some black pepper. Bring the soup to a boil on high heat while stirring, then lower the heat to the lowest possible, partly cover with a lid and let simmer for 25 to 30 minutes or until the potatoes and everything else is tender. Flavor to taste and adjust if necessary.
Serve in a large soup bowl or in serving Bowls.
Enjoy!
Bella
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