I tried this soup for the first time in Prague, in a small inn, where it appeared on the menu as “Staročeská hospodská česnečka s bratborami”, i.e. old Czech garlic soup with potatoes. After a while I knew it was more than just an ordinary soup. It was aromatic and distinctive, and at the same time extremely filling and warming. After a few spoonfuls, I felt a pleasant warmth in my stomach. The flavor was simple but well balanced. That’s when I decided that when I returned home, I had to try to recreate it in my own kitchen.
When we think about Czech cuisine, we most often think of fried cheese, thick sauces, roasted meats and solid portions that are supposed to keep us full for a long time. This is specific cuisine, based on simple ingredients and adapted to a colder climate. However, it is also attracting the attention of gourmets more and more often Czech garlic soup, i.e. the popular česnečka. For many Czechs, it is a cult dish – served in homes, inns and restaurants, especially in the autumn and winter season.
Traditional Czech garlic soup it is prepared in aromatic brothmost often vegetable or meat, which is a solid base for a distinctive flavor garlic. This vegetable plays the main role here and gives the soup its character. It is added generously, often in several forms – finely chopped, crushed or lightly fried. They are an essential accessory potatoeswhich make the soup rich and filling. They also appear in many versions crispy croutons and grated cheesemost often with a distinct taste. Sometimes it also ends up in the pot baconwhich enhances the aroma and adds depth. Spices cannot be missing, especially this one marjoramwhich pours out abundantly.
Česnečka has its roots in . For years, it was treated as a rescue dish – cheap, simple and available even when there were not many supplies in the pantry. Garlic was considered a natural medicinewhich is why the soup often appeared on tables during illness, weakness or after long and frosty work outside. It is still said that Czech garlic soup is the best thing to eat after a long day at work or on a cold evening. Its popularity has long spread beyond the borders of the Czech Republic – it is increasingly served by Polish restaurants inspired by the cuisine of our southern neighbors.
Czech garlic soup does not require culinary skill or hard-to-find ingredients. It is prepared quicklyand the effect may surprise you with its expressiveness of taste. It is a hearty, warming soup and often described as a natural health support. Garlic has long been valued for its properties – supports immunity, has antibacterial properties and helps the body cope with infections. No wonder it is called česnečka soup for colds. When preparing it at home, I wanted to recreate the taste I remembered from a restaurant in Prague as faithfully as possible – simple but expressive.
Czech garlic soup – recipe
Ingredients:
- large onion,
- 2 tablespoons of butter 82%,
- liter of vegetable broth,
- 4 larger potatoes,
- a teaspoon of ground cumin,
- 3 bay leaves,
- 2 grains of allspice,
- 10 large cloves of garlic,
- marjoram to taste,
- salt and pepper to taste,
- optional: 2-3 tablespoons of toasted bread, 2-3 tablespoons of grated hard yellow cheese.
How to do it:
1. Peel the onion and chop it into medium-sized cubes. Peel the potatoes and cut into small cubes.
2. Fry the onion in a deep pot in heated butter until translucent.
3. Then pour the broth over it and add the chopped potatoes. Also add cumin, bay leaves and allspice. Mix and cook for approx. 5 minutes.
4. Peel 5 cloves of garlic and cut them into thick slices. Add to the broth with spices.
5. Add a lot of marjoram, season with salt and pepper to taste. Mix the ingredients and cook until the vegetables (especially potatoes) are soft.
6. When the potatoes are soft, turn off the heat under the pot. Peel the remaining 5 garlic cloves and press them through a press straight into the soup. Mix the pot with česnečka.
7. Serve Czech garlic soup hot. Pour into a bowl, sprinkle with grated cheese and toasted bread.
Czech garlic soup can be easily prepared at home and enjoy its aroma at any time of the year. This is an ideal proposition for cold days when we need to warm up. However, it is also worth trying it locally, in the Czech Republic, where various versions are prepared. One thing is certain, česnečka quickly becomes memorable and it is difficult to limit yourself to just one small bowl.
Source: Terazgotuje.pl, recepty.idnes.cz
