I grew up with my grandmother making this soup after my grandfather and I went mushroom picking. We were in the woods and my grandfather would call out “houbiky, houbiky” which meant mushrooms, mushrooms while the 4 year old me ran around frantically looking for them and at the same time probably trampling some of them.
It is a wonderful fall vegetable soup which apparently is considered one of the Czech national dishes also apparently Slovak and Polish – so it must be pretty good. As with most traditional dishes there is local variation but I hope you get to enjoy it as it is both easy and inexpensive.
Bramborova
15
minutes45
minutes0
minutesThis is a wonderful fall vegetable soup which is rich and full of flavor while totally vegetable based – you can always swap out the butter for vegetable oil.
Ingredients
8 cups 8 vegetable stock or water
2 cups 2 onions
1 cup 1 carrots
1 cup 1 parsnips
1 cup 1 celery root
1/2 cup 1/2 leeks
4 cloves 4 garlic
2 cups 2 mushrooms
2 cups 2 potatoes
3 Tbs 3 butter
2 Tbs 2 flour
1 Tbs 1 marjoram
1 tsp 1 caraway seed
2 whole 2 bay leaves
1/4 tsp 1/4 ground pepper
1 Tbs 1 salt
1 Tbs 1 parsley for garnish
Directions
- Wash and peel the vegetables, dice into medium dice about 1-1.5 inch except mushrooms which you will slice 1/4 inch slices. Measure out all ingredients.
- Heat the butter in a soup pot on medium and sauté the onions, garlic, carrots, celery root, leeks and parsnips for 3-5 minutes. Add the mushrooms and cook 2 minutes then the flour and mix it in well. Pour on the stock, potatoes and seasoning. Bring the soup to a boil and immediately lower to a simmer.
- Cook the soup for about 45 minutes making sure the vegetables are cooked, check the potatoes, carrots and garlic especially. Taste the soup and adjust seasoning, serve sprinkled with chopped parsley.
