JanaBy Jana      

October 23, 2014

Bramboračka 0 5 0

Bramboračka is made with potatoes as the base and a variety of roots vegetables are also mixed in. The other component which gives this soup even more flavour is the dried, and soaked, wild mushrooms.

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 5-6 Servings


1Rinse the mushrooms to remove any dirt, then place in small bowl and pour hot water over them; allow to soak until needed. In a large pot heat the oil and once warm add the onions, cook until soft and translucent.


3Add the garlic and sauté until soft, about 2 minutes. Add all of the chopped vegetables, except for mushrooms, and sauté for about 8 minutes, stirring often to prevent burning. Pour in the mushrooms, I also pour in the soaking water but that is up to you.


5Next sprinkle in the salt and pepper, then gently pour in water and stir until it is well combined. Over medium-low heat simmer until the vegetables become soft.


7After the vegetables have soften prepare the roux by mixing the flour with a bit of the soup broth until you have a lump-free thick liquid; pour it into the soup and allow to simmer for 15 minutes. Taste and adjust seasoning if desired, at this time add the dried marjoram and allow to simmer another 10 minutes.


500 g of potatoes, peeled and evenly cubed (cut larger than other vegetables)

40 g of dried wild forrest mushrooms

200 g of large carrot, peeled and evenly cut

200 g of piece of celeriac root, peeled and evenly cut

200 g of cabbage, throughly rinsed and evenly cut

1 small leek, green and roots cut off, use only white part, evenly sliced

1 small onion, finely chopped

4 garlic cloves, minced

2 tbs olive or vegetable oil of choice

1.5l or 6 cups of vegetable broth

fine sea salt, to taste

ground black pepper, to taste

1 tbsp dried marjoram, or adjust to taste

4 tbsp all purpose flour


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