Garlic Soup
Czech garlic soup known as česnečka is a simple bowl of comfort. It grew popular as a homestyle cure for chilly days and long evenings. The broth carries potatoes, garlic and marjoram. The flavor is clean and warming. A handful of crisp croutons and a little grated cheese make it feel generous without being heavy.
Ingredients:
- 2 pieces potatoes
- 6 cloves garlic
- 2 liters vegetable broth
- 1 tablespoon marjoram (dried)
- 1 teaspoon caraway (ground)
- 80 grams gouda (grated)
- 80 grams croutons (fried)
- 2 pinches salt
- 2 pinches black pepper (ground)
- 1 piece chicken egg
Nutrition values (per 100 g):
| Energy | 38 kcal 160 kJ | |
|---|---|---|
| Protein | 2,0 g | |
| Carbohydrates | 3,8 g | |
| - of which sugars | 0,6 g | |
| Fat | 1,8 g | |
| - saturated fat | 0,8 g | |
| - trans fat | 0,1 g | |
| - monounsaturated fat | 0,7 g | |
| - polyunsaturated fat | 0,2 g | |
| - cholesterol | 12,3 mg | |
| Fiber | 0,3 g | |
| Salt | 0,3 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 865 kcal 3 614 kJ | |
|---|---|---|
| Protein | 44,2 g | |
| Carbohydrates | 84,7 g | |
| - of which sugars | 12,7 g | |
| Fat | 40,9 g | |
| - saturated fat | 18,3 g | |
| - trans fat | 1,2 g | |
| - monounsaturated fat | 15,1 g | |
| - polyunsaturated fat | 5,3 g | |
| - cholesterol | 277 mg | |
| Fiber | 7,3 g | |
| Salt | 5,69 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- In the broth (or water if no broth is available), cook the potatoes cut into cubes. Just before the potatoes are soft, add the marjoram, pressed garlic, 1 tsp of crushed caraway seeds, and slowly stir in the egg.
- Taste the soup and season with salt and pepper if needed.
- Serve with croutons (fried bread in a pan) and grated cheese at the bottom of the bowl.
How it tastes and why it works:
A light broth or water lets the potatoes and garlic speak. Potatoes soften and give the soup body. Marjoram adds a herbal lift, caraway brings a gentle warmth. A beaten egg stirred in at the end sets into silky threads that float in the bowl. The balance is bright and cosy at the same time.
Technique tips:
Keep the simmer gentle so the potatoes hold shape. Rub the dried marjoram between your fingers and add near the end. Press or finely chop the garlic just before it goes in. For a milder profile simmer part of the garlic. For a bolder note stir in a small portion raw right before serving. Beat the egg and pour in a thin stream while stirring. Fry bread cubes to a light golden color and drain briefly on paper so they stay crisp.
Variations and ideas:
Make it heartier with a few pasta shapes or tiny cubes of smoked meat. For a creamy version blend a portion of the potatoes or add a small splash of cream. Parmesan or a smoked hard cheese can replace the standard hard cheese. Croutons can be made from baguette in the oven. A vegetarian take uses vegetable stock and cheese to taste. For a gluten free bowl use gluten free bread for the croutons or skip them.
Seasonal twists:
Spring enjoys a spoon of sliced spring onion. Summer likes a handful of fresh herbs such as parsley or chives. Autumn welcomes a pinch of smoked paprika. Winter warms up with a few crisp bacon cubes stirred in at the last minute.
Serving and pairings:
Serve the soup hot with grated cheese at the bottom of the bowl and a good pile of croutons on top. A slice of sourdough on the side turns it into a light supper. If the soup is your main course, add a quick cucumber salad to keep the plate fresh.
Storage and reheating:
Refrigerate in a lidded container. Reheat to a brief boil and take it off the heat right away. Store croutons separately to keep them crunchy. Grate the cheese just before serving for the best aroma.
Helpful answers:
How do I tune the garlic strength? Simmer part of the garlic and finish with a small raw portion at the end.
How do I thicken without flour? Blend a ladle of potatoes and back into the pot.
How to make it creamy? Add a few extra potatoes and blend the soup smooth, then finish with plenty of croutons.
