We like this autumn soup the same as the broth. Syci and warms up

Autumn is a time when the body needs more content and warming meals. Temperature drop and shorter days are conducive to colds, which is why dishes appear in many homes on the tables, which support immunity and help keep the body’s heat. Potato soup, like the broth, meets these needs – filling, warms up and provides the ingredients necessary in the season of increased susceptibility to diseases. It is based on cheap and easily accessible vegetables, such as potatoes, carrots, parsley or celery, which store well, which makes her the perfect choice for an autumn dinner.

The nutritional value of this soup makes it possible full -fledged meal. Potatoes provide starch and fiber, and carrots – beta -carotene, which supports the immune system. Adding a source of protein, e.g. pods, dairy products or a small amount of meat, allows you to create a complete, full meal. In Poland, the version with sausage or bacon is popular, while the Czech Bramporačka is prepared with the addition and marjoram. Both variants combine a thick consistency and aroma of root vegetables, garlic and herbs. In the Czech Republic it is often served in a hollow loaf of bread with cumin, which increases its caloric content and gives an interesting look.

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The secret of the taste lies in Preparation technique. Frying onions and leek brings out their natural sweetness, which is the basis of the whole dish. Smoked peppers and cumin give depth, and marjoram breaks the gentleness of potatoes. The autumn nature of the soup is emphasized by dried mushrooms, added together with water from soaking, which enriches the taste. The dish can be thickened with a classic roux, partially mixed vegetables or crushed potatoes, which allows Adjust the consistency to your own preferences.

Warming soups for an ideal proposal for fall. In addition to broth or, an ideal proposition for the whole family will be potato soup from the recipe below.

Ingredients (4-6 portions):

• 800 g of potatoes, peeled and diced (approx. 1-1.5 cm).
• 200 g carrots.
• 150 g of parsley root.
• 150 g of root celery.
• 1 average onion.
• 1 small leek (white part).
• 3 cloves of garlic.
• 25-30 g of dried forest mushrooms.
• 2 tablespoons of oil and 1 tablespoon.
• 1.5 liters of vegetable or poultry broth.
• 1-2 tablespoons of marjoram.
• 1 bay leaf, 3-4 allspice grains.
• Half a teaspoon of cumin, half a teaspoon of smoked peppers.
• Salt and pepper to taste.
• 3 tablespoons of parsley, 2 tablespoons of chives.
• Optional: 120-150 g of sausage or 80 g bacon, 80 ml cream 30%, 1 tablespoon of flour.

Preparation method:

• Mushrooms: Pour dried mushrooms with boiling water and let stand for about 20 minutes to make it soften. Then strain, cut into smaller pieces, and strain the water through a strainer or gauze – it will be useful for cooking soup.
• Frying: Heat oil with butter in a large pot. Fry the onion and leek over medium heat, stirring every now and then. Add garlic and fry for another minute to free the aroma.
• Vegetables: Throw carrots, celery and parsley. Fry for a few minutes until lightly browned. Pour cumin and smoked peppers, mix thoroughly so that the vegetables absorb the spices.
• Cooking: Pour the hot broth and water from soaking mushrooms into the pot. Add potatoes, chopped mushrooms, bay leaf and allspice. Cook covered on low heat for 20-25 minutes until the vegetables are softened, but they do not fall apart.
• Meat (optional): If you use sausage or bacon, fry them in a pan, then add to the soup for the last 10 minutes of cooking to free the taste.
• Thickening: some of the vegetables, mix and pour back into the pot. You can also crush a few potatoes with a pestle or prepare a flour and cream roux so that the soup has a more creamy consistency.
• Finish: season with marjoram, salt and freshly ground pepper. Finally, pour in parsley and chives, stir and remove the pot from the heat.
• To be submitted: serve hot, preferably with a slice of fresh bread or crunchy croutons.