Potato soup
4 servings
30 minutes
Potato soup is a traditional dish of Czech cuisine that warms and comforts. Its history traces back to the village kitchens of Bohemia, where simple yet nutritious ingredients formed the basis of the daily diet. The tender texture of boiled potatoes mixed with milk broth offers a soft, creamy flavor, while the sweetness of sautéed carrots adds a light freshness. Butter and egg yolks give the soup a velvety quality, and parsley finishes it with a fresh note. This soup is often served on cold days when comfort and warmth are needed. It pairs wonderfully with rye bread and is especially loved in rural areas of Czechia where simplicity and the taste of natural products are valued. Light and nutritious, it makes an ideal first course for family lunches.
1
Cut the cleaned and washed potatoes into cubes, pour in a small amount of milk mixed with 1.5 liters of water, and boil until soft. Mash the potatoes and pour in the broth.
- Potato: 500 g
- Milk: 1 l
2
Sauté the cleaned, washed, and sliced carrots in oil (20 g) until soft, then add to the soup, add the remaining milk, and bring to a boil. Then remove from heat, season with salt and yolks mixed with oil.
- Carrot: 75 g
- Butter: 40 g
- Milk: 1 l
- Salt: to taste
- Egg yolk: 2 pieces
- Butter: 40 g
3
Sprinkle with finely chopped parsley before serving.
- Parsley: 15 g