Garlic Soup

Name: Garlic Soup (Česnečka/Cesnaková polievka)
Cuisine: Slovakian
Ingredients: 500 g/1¼ lb waxy potatoes, peeled and diced; 5 ml/1 tsp caraway seeds or ground caraway (optional); 5 ml/1 tsp caraway seeds or ground caraway (optional); 2 beef or vegetable stock (bouillon) cubes; 2 beef or vegetable stock (bouillon) cubes; 1 egg, beaten; 4 garlic cloves, peeled and crushed; 5 ml/1 tsp dried marjoram; salt and ground black pepper; salt and ground black pepper; 15 ml/1 tbsp butter for frying; 2-3 slices of rye bread, cut into small croûtons; 2-3 slices of rye bread, cut into small croûtons; 50 g/2 oz Camembert or Brie, rind removed, cut into four pieces (optional); 50 g/2 oz Camembert or Brie, rind removed, cut into four pieces (optional); a little chopped fresh parsley, to garnish

Česnečka/Cesnaková polievka

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This hearty dish is traditional in the Czech Republic, and probably the simplest to make of all their soups. It is believed to be a remedy for the common cold as well as an excellent cure for a hangover.

Ingredients

500 g/1¼ lb waxy potatoes, peeled and diced
5 ml/1

Europe
Slovakia
Czech Republic
Soup
Lunch
Eastern Europe

Method

Put the potatoes into a large pan with 1.5 litres/2½ pints/6¼ cups water, together with 5ml/1 tsp salt and the caraway. Bring the pan to the boil and cook for 15-20 minutes, or until the potatoes are soft.
Add the stock cubes and butter, then simmer for 2 minutes. Pour the egg into the soup and leave to cook for 2 minutes.