Wednesday, October 27, 2010

Česnečka (Garlic Soup)

Garlic soup? I was skeptical, too – but I’m told it’s actually quite tasty. It’s a thinner soup and can be made with or without meat and served with fried bread cubes (I bet you could have dumplings if you wanted!).

-8 cups water or broth
-1 Tbs salt
-6 cloves garlic
-1 tsp marjoram
-4 slices of dark rye bread
-1 tsp caraway seeds, crushed
-2 medium potatoes, diced
-1 tsp fresh black pepper
-2 Tbs butter or lard
-2 Tbs fresh parsley, chopped

1. Mash the garlic with the salt: do this either with a mortar and pestle, or use a garlic press to crush the garlic and then mix in the salt.
2. Place the garlic and salt in a large pot and add the water or broth. Slowly bring the water to a boil, reduce heat and keep on a simmer.
3. Add the crushed caraway seeds, potatoes, marjoram, butter or lard, and ginger.
4. Simmer, uncovered, till the potatoes are tender, about 15 minutes. Add freshly ground black pepper and some more salt if needed.
5. Fry the slices of bread in bacon drippings or butter till golden brown. Place a slice of bread in each soup bowl and ladle the garlic soup over it. Sprinkle on parsley.

-Heather Tinley, Opera Colorado Marketing Coordinator

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