Potato Soup

Name: Potato Soup (Bramborová polévka/Zemiaková polievka)
Cuisine: Slovakian
Ingredients: 30 ml/2 tbsp dried champignon mushrooms; 200 g/7 oz butter; 1 onion, peeled and diced; 2 carrots, peeled and diced; ¼ celeriac root, peeled and diced; 1 leek, chopped; salt and ground black pepper; salt and ground black pepper; 1.5 litres/2½ pints/6¼ cups water; 500 g/1¼ lb potatoes, peeled and cut into cubes; 1 meat or vegetarian stock (bouillon) cube; 1 meat or vegetarian stock (bouillon) cube; 1 bay leaf; 3 garlic cloves, peeled and thinly sliced; 115 g/4 oz/1 cup plain (all-purpose) flour; 10 ml/2 tsp dried marjoram leaves from 3 parsley sprigs, to garnish; 10 ml/2 tsp dried marjoram leaves from 3 parsley sprigs, to garnish; bread, to serve

Bramborová polévka/Zemiaková polievka

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is a classic vegetable winter warmer in the Czech Republic and Slovakia. Potatoes and other root vegetables are incorporated in all kinds of recipes because they are inexpensive and easily available.

Ingredients

30 ml/2 tbsp dried champignon mushrooms
200 g/7

Europe
Slovakia
Czech Republic
Lunch
Soup
Eastern Europe
Winter

Method

Soak the dried mushrooms in water to cover for about 20 minutes before you begin cooking.
Melt half the butter in a large pan and gently fry the onion, carrots, celeriac and leek for 5-10 minutes or until they are light golden. Add salt and pepper, and 1.5 litres/2½ pints/6¼ cups of boiling water.