Czech Potato Soup With Wild Mushrooms Bramboracka
Created by dienia b on May 20, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #19183
Ingredients
- 1 pound potatoes (cubed)
- 1 1/4 pound mushrooms (wild mushrooms)
- 2 cloves garlic, smashed
- 1/2 cup sauerkraut
- 1/2 cup celery root (cubed, optional)
- 1 teaspoon marjoram
- 6 cups vegetable broth
- 1 (8 ounce) yellow onion, diced
- 3 tablespoons oil
- 6 ounces carrots (2 carrots, diced)
- 3 tablespoons cornstarch
- 1/2 teaspoon pepper
- 1 teaspoon celery seed
- 1 tablespoon chives
- 1 leek, chopped
How to Make
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I used fresh mushrooms but they use dry soak them if they are dry
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Step 1: Heat oil. Add root veggies, onion, leek and garlic; cook just until limp but not brown.
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Step 2: Add stock, sauerkraut, spices and mushrooms.
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Step 3: Pour in soaking water if you wish. Cook until everything is soft.
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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.
Nutritional Facts
- 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