Caraway Soup – Czech Kmínová polévka

Caraway Soup – Czech Kmínová polévka

Let's journey back to old Czech times and make caraway soup! Bohemian grandmothers often prepared this quick and delicious dish, filling the air with the aroma of caraway seeds. Don't let this lovely recipe be forgotten!

Course Soup

Cuisine Czech

Keyword Caraway seeds, czech soups

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 256kcal

Author Petra Kupská

Ingredients

1 medium onion peeled and finely chopped
2 teaspoons ground caraway seeds
4 medium potatoes
1 Tablespoon sunflower oil (or canola / pork lard)
2 Tablespoons all-purpose flour
1 egg
5 cups vegetable broth lukewarm (or water)
¼ teaspoon ground black pepper
salt
1 Tablespoon chopped parsley greens to garnish

Cups - Metric

Instructions

Before you start cooking: Peel and finely chop 1 medium onion, then peel and dice 4 medium potatoes.
In a heavy-bottomed pot, heat 1 Tablespoon sunflower oil over medium heat. Add the onions and cook, stirring until translucent.
Add 2 teaspoons ground caraway seeds and stir for about 1 minute until the caraway aroma develops. Add 2 Tablespoons all-purpose flour and stir for 1 minute.
Remove the pot from the heat, then add one cup of lukewarm broth. Stir carefully with a whisk to prevent lumps. Add another cup of broth and whisk again. Now, add the rest of the broth, season with salt and ¼ teaspoon ground black pepper, and stir well.
Return the pot to the stove and add the diced potatoes. Increase the heat and bring the soup to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 15 minutes, or until the potatoes are soft. Stir occasionally to prevent the flour from settling at the bottom and burning.
Finally, remove the pot from the stove, crack 1 egg into the soup, and whisk it in. Do not cook the soup any further.
Salt to taste if necessary, stir well, and serve, sprinkling each bowl of soup with chopped parsley greens.

Notes

The basic recipe makes 4 yields.
SERVING: Serve warm, garnishing each bowl with chopped parsley greens. A slice of fresh rye bread or a sprinkling of croutons makes a perfect accompaniment to this caraway soup.
Store the soup in the fridge, where it will keep for 3-4 days.

Nutrition