Vomacka Soup
"Vomacka Soup is a Czechoslovakian vegetable soup. I’d never heard of it or tried it until I lived in New Prague, MN. It is wonderful. Also a pretty good hangover cure!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (588.4 g)
- Calories 395.8
- Total Fat - 18.3 g
- Saturated Fat - 9.9 g
- Cholesterol - 68.3 mg
- Sodium - 825 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 6.1 g
- Sugars - 9.8 g
- Protein - 20.6 g
- Calcium - 193.9 mg
- Iron - 3.2 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Sauté the following ingredients together: Butter, chopped onions, chopped carrots, diced celery and garlic. Then add: flour, chicken stock, dill weed (I always use more, almost double it), ground pepper to taste, chicken base.
Step 2
Mix all the above ingredients together well in large stock pot.
Step 3
Then add: diced potatoes, green beans (fresh are best)
Step 4
Mix together and then temper in to the hot liquid: sour cream and milk
Step 5
Add last: Vinegar
Step 6
Heat on medium stirring occasionally for an hour
Step 7
Season to taste. You can always use more dill weed and cider vinegar or add it a little to your bowl when ready to eat. Also you can add a little salt to taste. Frozen beans are good too, I don’t recommend canned but they work.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Fresh vegetables are always preferred for this recipe, but frozen vegetables can be used as an alternative.
- For an extra kick of flavor, try adding more dill weed, chicken base, and cider vinegar to taste.
- Substitute olive oil for butter: Using olive oil instead of butter adds a healthier fat to the recipe while still providing the same flavor.
- Substitute vegetable broth for chicken stock: Using vegetable broth instead of chicken stock adds a vegetarian-friendly option and makes the recipe suitable for those with dietary restrictions.
Vegan Vomacka Soup Replace the butter with vegan margarine, use vegetable stock instead of chicken stock, and replace the sour cream and milk with vegan cream substitutes. Add a tablespoon of vegan Worcestershire sauce for extra flavor.
Spicy Vegan Vomacka Soup Replace the butter with vegan margarine, use vegetable stock instead of chicken stock, and replace the sour cream and milk with vegan cream substitutes. Add a tablespoon of vegan Worcestershire sauce, a teaspoon of chili powder, and a pinch of cayenne pepper for extra flavor.
RECOMMENDED DISH: Rye Bread with Caraway Seeds: This classic Czech bread pairs perfectly with Vomacka Soup, bringing a nutty, savory flavor to the meal. The caraway seeds also add a subtle crunch to the soup, making it even more enjoyable.
RECOMMENDED DISH: Potato Pancakes: These delicious and crispy potato pancakes are the perfect accompaniment to Vomacka Soup. They add a pleasant crunch to the soup, while the potatoes provide a creamy texture and flavor. The pancakes are also a great way to use up any leftover potatoes, making this a great budget-friendly meal.
FAQ
Q: How can I adjust the seasonings to my taste?
A: You can adjust the seasonings to your taste by adding more dill weed, cider vinegar, and salt to taste. You can also add a little of these seasonings to your bowl when ready to eat.
Q: Can I use this recipe for a large crowd?
A: Yes, this recipe can easily be doubled or tripled to serve a large crowd. Just make sure you adjust the seasonings accordingly to accommodate the larger quantity.
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Fun facts:
Fun Fact 1: Vomacka Soup is a popular dish in the Czech Republic and Slovakia. It is often served as a part of the traditional Christmas dinner, and is also seen as a hangover cure.
Fun Fact 2: Vomacka Soup has become popular in the United States in recent years, with celebrity chefs such as Bobby Flay and Emeril Lagasse featuring it on their shows. It has also been featured in several cookbooks.