Bramboracka – Czech Recipe – Potato Soup with Mushrooms and Sausage
Ingredients:
- 3 Czech sausages
- 5 large potatoes
- 1 large onion
- 4 medium carrots
- 3 celery stalks
- 500 g portobello mushrooms
- 1/2 red bell pepper
- 2 bay leaves
- 1 teaspoon caraway seeds
- 4 tablespoons butter
- 2 tablespoons flour
- 6 garlic cloves
- 2 tablespoons marjoram
- salt and pepper to taste
Preparation method:
- Slice the sausages into 1 cm thick pieces.
- Cut the potatoes into small cubes.
- Chop the onion.
- Slice the mushrooms.
- Slice the carrots.
- Slice the celery stalks.
- Slice the red bell pepper.
- Crush the garlic cloves in a mortar and pestle together with the marjoram.
- In a large stock pot or dutch oven, add the onion and polish sausage and cook on medium for 8-10 minutes.
- Add the cubed carrots, celery and parsnips and cook for 5 minutes more, stirring often.
- The juice of the vegetables and the polish sausage should be enough to keep them from sticking, but if necessary, add 1-2 Tbsp of butter.
- Then add the mushrooms, water, caraway seeds and bay leaves and cover.
- Cook for 30 minutes. Serve hot.
- Melt the butter in a large pan, add 2 tablespoons of flour and whisk until lightly browned.
- Add one cup of cold water and whisk until flour makes a thick paste.
- Add this flour mixture to the soup, stir well and cook for another few minutes.
- Serve hot.