Czech Potato Soup With Wild Mushrooms Bramboracka
Recipe: #19183
May 20, 2015
Categories: Eastern European, Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"They serve in bread bowls, but I'm going gluten free here"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (507.3 g)
- Calories 212.7
- Total Fat - 8.3 g
- Saturated Fat - 1.4 g
- Cholesterol - 1.6 mg
- Sodium - 1089.9 mg
- Total Carbohydrate - 31.4 g
- Dietary Fiber - 5.2 g
- Sugars - 8.8 g
- Protein - 5.5 g
- Calcium - 44.3 mg
- Iron - 1.6 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.2 mg
Step by Step Method
I used fresh mushrooms but they use dry soak them if they are dry
Step 1
Heat oil. Add root veggies, onion, leek and garlic; cook just until limp but not brown.
Step 2
Add stock, sauerkraut, spices and mushrooms.
Step 3
Pour in soaking water if you wish. Cook until everything is soft.
Step 4
Mix cornstarch with some water then pour in and cook until thickened, season with salt and pepper, some people like more marjoram, it's up to you.
Tips
No special items needed.
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