Bramboračka

Bramboračka (Czech Potato and Mushroom Soup)

A hearty Czech country soup built on potatoes and mushrooms, finished with a generous handful of fresh dill. The roux-thickened broth is enriched with sautéed aromatics and a touch of marjoram for that unmistakable Bohemian flavor.

Prep

15 min

Cook

35 min

Total

50 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) waxy potatoes, Yukon Gold or Czech brambory, peeled and diced
• •200 g (7 oz) fresh mushrooms, cremini or chestnut; mixed wild mushrooms (such as porcini or chanterelles) are even more traditional
• •20 g (¾ oz) dried mushrooms, ideally porcini; rehydrated in 250 ml warm water
• •1.2 L (5 cups) water or light vegetable stock, use the strained mushroom soaking liquid for deeper flavor
• •1 large onion, finely chopped
• •2 medium carrots, diced small
• •1 small celery root, diced small; or 2 celery ribs
• •2 cloves garlic, minced
• •30 g (2 Tbsp) unsalted butter
• •30 g (¼ cup) all-purpose flour, for the základ (roux)
• •1 tsp sweet paprika, Hungarian-style, ground
• •1 tsp dried marjoram, essential Czech flavoring, do not skip
• •1 bay leaf bay leaf
• •15 g (½ cup) fresh dill, finely chopped, plus extra for serving
• •15 ml (1 Tbsp) cider vinegar or lemon juice, optional, for brightness
• •fine sea salt and black pepper, to taste

Steps

1. 1 Place the dried mushrooms in a small bowl, cover with 250 ml warm water, and soak for 20 minutes. Lift the mushrooms out and strain the soaking liquid through a coffee filter or fine cloth to remove any grit. Chop the rehydrated mushrooms. (If using fresh wild mushrooms, brush them clean; washing is not traditional as it adds water.)
2. 2 In a heavy pot, melt the butter over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the carrot, celery root, and garlic and cook another 3 to 4 minutes until softening.
3. 3 Stir in the flour and cook, stirring constantly, for 2 minutes to make a light roux (základ). Add the paprika and stir for 30 seconds; do not let it burn.
4. 4 Add the chopped fresh mushrooms and rehydrated mushrooms, stir to coat, then pour in the water (or stock) and the reserved mushroom soaking liquid. Add the bay leaf and marjoram. Bring to a simmer.
5. 5 Add the diced potatoes and a generous teaspoon of salt. Simmer gently, partially covered, for 18 to 20 minutes, until the potatoes are fully tender when pierced with a knife.
6. 6 Remove the bay leaf. If you prefer a slightly thicker soup, mash a few of the potato pieces against the side of the pot to release their starch.
7. 7 Stir in the chopped dill, taste, and adjust salt and pepper. Add the vinegar or lemon juice if using, for a subtle tang that lifts the earthy mushroom notes.
8. 8 Ladle into bowls and serve hot, topped with extra fresh dill. Bramboračka is traditionally eaten as a main course with crusty Czech rye bread (chleba) on the side.