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    Home » Recipes » Soups

    Potato Mushroom Soup (Czech Bramboračka)

    Published: Mar 26, 2020 · Modified: Sep 19, 2023 by Petra Kupská

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    This is a recipe for Czech potato soup, which we call "bramboračka" or "bramborová polévka" in the Czech Republic. It's a traditional, old-fashioned potato soup loaded with root vegetables, mushrooms, and other healthy ingredients.

    Czech potato soup served in a bowl.

    Czechs like to think of this peasant potato soup as their culinary treasure. No wonder, it really is delicious! Today I will show you how to make homemade bramboracka from scratch.

    Table of Contents hide
    ➜ What is bramboracka soup?
    ➜ Pronunciation
    ➜ Ingredients
    ➜ Instructions
    ➜ Serving
    ➜ How to store
    ➜ Video recipe for mushroom potato soup
    ➜ Useful tips
    Bramboračka – Czech Potato Soup

    ➜ What is bramboracka soup?

    Bramboračka is a hearty and incredibly flavorful Czech potato soup made with root vegetables, onions, and potatoes. Dried mushrooms and marjoram are crucial ingredients.

    NOTE: For those of you who don't eat meat, I have good news: this recipe is meatless, so it's a vegetarian potato soup. It also contains no cheese, milk, or heavy cream.

    MY TIP: Try out split pea soup, Czech Christmas hrachova polevka (it tastes seriously good!)

    czech bramboracka potato soup in a pot

    ➜ Pronunciation

    I have recorded a short audio clip on pronouncing the Czech word bramboračka.

    The first word in the audio is "bramboračka", the last is "bramborová polévka", which means potato soup. Brambor is a potato in English.

    ➜ Ingredients

    Ingredients to make Czech potato soup, with captions.

    Root veggies are very typical for many Czech soups, including Czech potato soup. Here's a summary of what you'll need to make this soup:

    • Potatoes; peeled and diced, use any all-purpose potatoes
    • Root vegetables: parsley root, celeriac, carrot; peeled and diced into about ½ inch pieces.
    • Yellow onion
    • All-purpose flour; used in the roux to thicken the soup
    • Dried mushrooms; preferably European, dried
    • Unsalted butter; a relatively large amount, to sauté the vegetables first, it's an important step to get the best flavor into the potato soup!
    • Cloves of garlic; chopped
    • Caraway seeds; crushed for more aroma (learn how to grind spices by hand)
    • Dried marjoram
    • Black pepper; ground
    • Parsley leaves; to garnish the finished soup
    • Salt
    • Water; or vegetable stock for bold flavor

    Dried marjoram and crushed caraway add depth of flavor and a true "Czech" feel to this soup. Both spices are widely used in Czech cuisine.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions

    STEP 1: Clean and peel the vegetables (carrot, parsley root, celery, potatoes) and cut into ½-inch cubes. Peel and chop the garlic. Finely chop the onion.

    Cut vegetables for Czech potato soups, in bowls.

    STEP 2: Soak the dried mushrooms in 1 ¼ cups water, bring to a boil, and gently simmer for about 10 minutes. Reserve the mushroom stock for later.

    Dried mushrooms soaked in a pot of water.

    QUICK TIP: If you are a fan of mushrooms, try scrambled eggs with mushrooms (Czech smazenice)!

    STEP 3: Heat a Dutch oven or a thick-bottomed soup pot over medium heat and melt the butter. Add the root vegetables (carrot, parsley root, celery - not the onion yet).

    STEP 4: Fry the vegetables until lightly golden (5-8 minutes), stirring occasionally. Add the onion and cook for 5 minutes, stirring occasionally.

    Vegetables fried in a blue pot.

    STEP 5: Reduce the heat to one-third and start making the roux. Add the flour to the vegetables and fry for about a minute, until the veggies are coated with flour and lightly golden. Stir frequently to prevent the flour from scorching. Add the crushed caraway seeds and ground pepper, and stir.

    Cooking vegetables for potato soup.

    Note: Do not skip any of the steps above. Sautéing the vegetables in butter gives you the perfect base for a flavorful soup.

    STEP 6: Add about a cup of water or vegetable broth and whisk to prevent lumps. Add the remaining liquid and stir. Salt to taste, turn up the heat, cover and bring to a boil.

    STEP 7: Once the soup starts to boil, add the diced potatoes and boil gently for 10 minutes. Then add the chopped garlic, soaked mushrooms and about 1 cup of stock. Reduce heat and let cook covered for about 5-7 minutes, or until potatoes are tender.

    Cooking potato soup in a blue Dutch oven.

    STEP 8: The last step is to add the dried marjoram. Rub the marjoram with your fingers before adding it to release its essential oils. Cook for another 1 minute, then remove the bramboracka soup from the heat.

    STEP 9: Taste and season with salt and pepper if necessary. Stir in a spoon of chopped fresh parsley.

    Making potato soup.

    MY TIP: Don’t miss Květáková polévka, Czech white cauliflower soup

    ➜ Serving

    This potato soup is very filling and can be served either as a first course for a light lunch or as a stand-alone meal with a slice of fresh crusty bread.

    For a nice presentation and a little extra flavor, garnish each bowl of soup with chopped green parsley.

    My personal tip: I find that this soup tastes even better the next day when the flavors have developed. Just heat it up in a small pot on the stove or in the microwave.

    Czech potato soup bramboracka served in a bowl.

    ➜ How to store

    Cool remaining soup completely, then refrigerate in a covered pot. It will keep for about four days.

    Czech potato soup freezes perfectly! Place individual portions in an airtight container and put in the freezer. Use within three months.

    ➜ Video recipe for mushroom potato soup

    Is the blog recipe not enough? I made a video for you on how to make this Czech potato soup!

    Please click on the photo below and you will be taken to my YouTube channel where you can see step by step how to make Czech bramboracka soup.

    If you like my YouTube content and would like to watch more Czech recipes, please subscribe. Thank you very much!

    Video recipe for Czech potato soup.

    ➜ Useful tips

    • This potato soup is thickened with a floury roux. The roux thickens the soup and gives it a velvety texture.
    • The next day, the soup gets thicker. You can stir in a tablespoon of water during reheating to make it thinner.

    More Czech soups:

    • Česnečka – garlic soup known as a hangover soup
    • Zelňačka – Czech style sauerkraut soup
    • Gulášová polévka – spiced goulash soup
    • Sourdough soup – with mushrooms
    • Tripe soup – drztkova polevka
    • Oyster mushroom soup – polevka z hlivy

    Still hungry? Browse the category for soup recipes!

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    bramboracka recipe

    Bramboračka – Czech Potato Soup

    This is a recipe for Czech potato soup, which we call "bramboračka" or "bramborová polévka" in the Czech Republic. It's a traditional, old-fashioned potato soup loaded with root vegetables, mushrooms, and other healthy ingredients.
    4.84 from 12 votes
    Print Pin
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 440kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Soup
    Cuisine: Czech
    Keyword: Potato recipes, Vegetable Recipes

    Ingredients

    • 3 onions medium
    • 1 carrot large
    • 3 and ½ ounces celeriac root (100 g)
    • 1 parsley root medium
    • 4 potatoes medium
    • 3 cloves garlic
    • 1 handful dried mushrooms ideally European varieties; plus 1 and ¼ cup water to soak
    • ¾ stick unsalted butter (85 g)
    • ⅓ cup all-purpose flour (40 g)
    • 5 cups water or vegetable broth
    • 1 Tablespoon fresh parsley
    • 1 Tablespoon dried marjoram
    • ½ teaspoon caraway seeds crushed
    • ¼ teaspoon ground pepper
    • salt

    Instructions

    • Clean and peel the vegetables (carrot, parsley root, celery, potatoes) and cut into ½-inch cubes. Peel and chop the garlic. Finely chop the onion.
    • Soak the dried mushrooms in 1 ¼ cups water, bring to a boil, and gently simmer for about 10 minutes. Reserve the mushroom stock for later.
    • Heat a Dutch oven or a thick-bottomed soup pot over medium heat and melt the butter. Add the root vegetables (carrot, parsley root, celery - not the onion yet).
    • Fry the vegetables until lightly golden (5-8 minutes), stirring occasionally. Add the onion and cook for 5 minutes, stirring occasionally.
    • Reduce the heat to one-third and start making the roux. Add the flour to the vegetables and fry for about a minute, until the veggies are coated with flour and lightly golden. Stir frequently to prevent the flour from scorching. Add the crushed caraway seeds and ground pepper, and stir.
    • Add about a cup of water or vegetable broth and whisk to prevent lumps. Add the remaining liquid and stir. Salt to taste, turn up the heat, cover and bring to a boil.
    • Once the soup starts to boil, add the diced potatoes and boil gently for 10 minutes. Then add the chopped garlic, soaked mushrooms and about 1 cup of stock. Reduce heat and let cook covered for about 5-7 minutes, or until potatoes are tender.
    • The last step is to add the dried marjoram. Rub the marjoram with your fingers before adding it to release its essential oils. Cook for another 1 minute, then remove the bramboracka soup from the heat.
    • Taste and season with salt and pepper if necessary. Stir in a spoon of chopped fresh parsley.

    Notes

    • Makes 4 portions.
    • SERVING: This potato soup is very filling and can be served either as a first course for a light lunch or as a stand-alone meal with a slice of fresh crusty bread. For a nice presentation and a little extra flavor, garnish each bowl of soup with chopped green parsley.
    • I find that this soup tastes even better the next day when the flavors have developed. Just heat it up in a small pot on the stove or in the microwave.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 440kcal | Carbohydrates: 65g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 74mg | Potassium: 1333mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3209IU | Vitamin C: 60mg | Calcium: 107mg | Iron: 3mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Reader Interactions

    Comments

    1. Stana

      February 05, 2021 at 11:59 am

      5 stars
      Fabulous recipe! Love it 🙂 Plus your website is amazing and really well done.

      Reply
      • Petra

        February 05, 2021 at 2:13 pm

        Hi Stana, thank you very much for your lovely comment 🙂 I’m doing my best! I strongly believe that Czech recipes are great and deserve their place in the world cuisine.

        Reply
        • RB

          March 18, 2021 at 3:56 pm

          4 stars
          The summary instructions are missing marjoram, although it is mentioned elsewhere. This is a key ingredient! Otherwise, very good guidance.

          Reply
          • Petra Kupská

            March 19, 2021 at 4:56 am

            Aw, you are absolutely right, I forgot to name the marjoram in the ingredient list, my mistake! You need about 1 level tablespoon of dried marjoram for this bramboračka soup. A good tip is to gently rub marjoram in your palm before adding it into the soup, which results in the release of its distinct aroma and flavor. I edited the post, and once again, I apologize for the inaccuracy!

            Reply
    2. Simon Buxton

      March 30, 2021 at 2:02 pm

      5 stars
      Ahojky from Switzerland. My 14 year old son is visiting me from Brno, and I'm cooking this for his birthday. Thanks very much for the recipe.

      Reply
      • Petra Kupská

        March 30, 2021 at 5:38 pm

        Ahojky Simon 🙂 I wish you good luck with the Bramboračka soup and Happy Birthday for your son!

        Reply
    3. Blanka Lat

      May 13, 2021 at 4:44 pm

      5 stars
      Always an excellent soup, your recipe is well written.

      Reply
      • Petra Kupská

        May 14, 2021 at 5:03 am

        Thank you very much, and yes, Czech bramboračka is always THE potato soup! In our family, it’s eaten immediately, rarely left until the next day 🙂

        Reply
    4. jindrich (henry) popule

      July 02, 2021 at 8:56 am

      5 stars
      hi from the other side of the Atlantic ocean' delicious and without adoubt best soup receipt,|

      Reply
      • Petra Kupská

        July 02, 2021 at 10:45 am

        Ahoj from the Czech Republic, thanks for your kind words and for stopping by! This bramboračka is one of our favorite soups in our family, and the recipe is tried and tested; I'm glad you like it! Best regards, Petra

        Reply
    5. Regina Olga

      October 26, 2021 at 1:48 pm

      Ahoj!

      I was wondering - can you use fresh mushrooms for this or would that change the broth?

      dík!!

      Reply
      • Petra Kupská

        October 26, 2021 at 2:31 pm

        Ahoj, thanks for an interesting question! If you use fresh mushrooms, cut them into small slices, salt, and fry for a few minutes in a bit of butter. Then add them to the soup together with potatoes. I hope I've made it clear. Moc tě zdravím, Petra

        Reply
    6. pavel horsky

      February 13, 2022 at 11:24 am

      5 stars
      ahoj! skvely napad a jeho provedeni, tyhle stranky. Moc se tesim az to vsechno vyzkousim a nalakam tim svoje deti (holka 15 a kluk 12 let) na vetsi zajem o ceskou kulturu a jazyk.
      Diky Moc!
      Pavel (sice uz nekolik dekad v Americe, ale prece jenom z Prahy!)

      Reply
      • Petra Kupská

        February 15, 2022 at 7:51 am

        Ahoj Pavle, děkuji za tak milý komentář! 🙂 Vyzkoušej a dej vědět, jak recepty fungují - za každou zpětnou vazbu jsem vděčná.
        Jinak svoje děti také stále tahám do kuchyně. Někdy se dají, jindy zase ne 🙂
        Jsi už několik dekád v Americe?? Teda, tvoje čeština je perfektní!

        Reply
    7. Евгений

      March 26, 2022 at 10:54 am

      5 stars
      Попробуйте его со сметаной, будет еще вкуснее. Спасибо за рецепт!

      Reply
      • Petra Kupská

        March 29, 2022 at 3:29 pm

        Thank you for your comment and feedback! The cream (smetana) is always a good idea, but I have to say that the classic Czech potato soup does not contain it. But that doesn't mean we can't experiment and try new things sometimes!
        Best wishes, Petra

        Reply
    8. Palika

      April 30, 2022 at 7:16 pm

      4 stars
      Not bad and very simple.

      Reply
      • Petra Kupská

        May 02, 2022 at 4:24 am

        Thanks for your feedback!

        Reply
    9. Eliza

      November 21, 2022 at 8:23 am

      Thank you for the recipe. I am wondering: how long do I soak the mushrooms prior to cooking them?

      Reply
    10. Ray

      December 05, 2022 at 6:48 pm

      5 stars
      this is very very good soup I have a recipe for a potato soup that is polish does not call for the spice that you use nor the celiac root or parsley root I used turnip in my soup because this is what I grow I also grow shitake mushrooms and dry them this is what I used in my soup but everything else is your recipe excellent soup I always have on the Christmas dinner menu it is not Christmas without this soup thankyou

      Reply
      • Petra Kupská

        December 11, 2022 at 4:30 pm

        Thank you, Ray! I think you could use turnip and shitake mushrooms in this Czech potato soup as well.

        Reply
      • Carole

        May 07, 2023 at 2:13 pm

        Hi!!
        My Mom would make this soup! The only difference was she used celery instead of celeriac root and would fry some bacon and saute the veggies in the bacon fat, Then the crispy bacon was used as a garnish.
        Thank you so much for the recipes. 🙂
        Carole

        Reply
        • Anicka Cooklikeczechs.com

          July 28, 2023 at 2:01 pm

          Hi Carole, thank you for your comment! I am glad the recipe reminded you of your mother´s cooking.
          Our pleasure!

          Reply
    11. Bob

      February 20, 2023 at 7:35 pm

      5 stars
      It’s probably been at least 50+ years since I’ve had this at home. I’m working my way through your recipes and I haven’t been disappointed yet. They all remind me of my Czech grandmother and mom. These are the recipes I grew up on. The only change I made was using fresh mushrooms as that’s what I had on hand. I slowly browned them in butter. I also used a chicken stock I had instead of water. This is a great and easy to make dinner. We had it with a dark sourdough bread I made

      Reply
      • Anicka Cooklikeczechs.com

        July 14, 2023 at 2:20 pm

        Thank you, Bob, it is a pleasure to hear that the recipes bring back old memories. The homemade bread certainly added to the charm!

        Reply
    12. Irena

      April 20, 2023 at 1:45 am

      Thank you for posting all of the traditional goodies from the Czech republic. Keep up the good job!

      Reply
      • Anicka Cooklikeczechs.com

        July 23, 2023 at 1:09 pm

        Thank you for your kind words, Irena! We will surely do our best! 🙂

        Reply
    13. Christine Conway

      May 07, 2023 at 4:20 am

      5 stars
      Hi Petra, I've been in the Czech Republic for four years now and I have learned so much from cooking your recipes. This soup is rustic, satisfying, and delicious. Your suggestions on cooking the root vegetables first in butter (before the onions and garlic) helped me to finally understand and execute the classic roux. I recommend your site to all of my Czech English students who want to see classic recipes in well-written English too 🙂

      Reply
      • Anicka Cooklikeczechs.com

        July 23, 2023 at 4:27 pm

        Hello Christine, thank you so much for your kind comment! I am delighted you like the recipes. Hope your students enjoy them as well 🙂

        Reply
    14. William Milan Uhlarik

      May 07, 2023 at 12:15 pm

      5 stars
      Petra, your recipe is delicious. It is almost identical to how my mother and grandmother made zemiaková polievka, and how I make it for my family. We always use červené zemiaky (red potatoes) for making soups and stews because their texture holds up well and does not get mushy when cooked. I mention this because here in America some people may not know the unique differences between the types of potatoes and the best uses for cooking with them. We also make the soup a little more on the thicker side by adding more zápražka which is just a matter of personal taste. I was born here in the U.S.; however, my family immigrated here from the old country, so I was raised in our culture cooking and eating our foods. And homemade soup was part of our daily meal. Thanks again for all you do sharing with us here in the U.S. all these great recipes of our culinary heritage and keeping it alive here in America.

      Reply
      • Anicka Cooklikeczechs.com

        July 24, 2023 at 2:31 pm

        Thank you so much, William, for your beautiful comment. I am delighted you liked the recipe and it brought back old memories. Greetings from the Czech Republic.

        Reply

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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