October 23, 2014
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
- 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.