Czech Lentil Soup

Everyone, hurry to my table! I am about to serve the Czech lentil soup, known as Čočková polévka in the Czech Republic. Don't miss out—it is incredibly delicious!

Course Soup

Cuisine Czech

Keyword easy soups, lentil recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 297kcal

Author Petra Kupská

Ingredients

1 ¼ cups dried lentils green / brown
5 ounces smoked sausage
1 medium carrot peeled and sliced
1 large onion peeled and chopped
2 cloves garlic peeled and sliced
6 cups beef broth
¼ teaspoon ground black pepper ground
1 teaspoon dried marjoram
salt

Cups - Metric

Instructions

First, cook 1 ¼ cups dried lentils according to the package instructions. For a quicker and easier option, use pre-cooked lentils.
Peel 2 cloves garlic, 1 large onion, and 1 medium carrot. Slice the garlic into thin pieces and roughly chop the onions. Cut the carrots lengthwise, then slice them into half-circles. Dice the smoked sausage into ½-inch pieces. Cut 5 ounces smoked sausage into circles.
In a pot with a thick bottom, melt the lard over medium heat until it shimmers. Add the prepared ingredients in the following order for frying:
Add the carrots and fry while stirring for about 5 minutes. Then, add the smoked sausage and fry for another 3-5 minutes. Next, add the onions and sauté for 1 minute until they become translucent. Finally, add the sliced garlic and fry for 1 minute, but no longer, to avoid browning and bitterness.
Add ⅔ of the cooked lentils to the pot. Set aside one cup of 6 cups beef broth and pour the rest into the pot. Season with ¼ teaspoon ground black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-10 minutes.
In the meantime, blend the remaining ⅓ of the lentils with 1 cup of broth using an immersion mixer. Add the mixture to the pot.
Add 1 teaspoon dried marjoram (always at the end of cooking), stir well, and salt to taste. Serve and enjoy.

Notes

The basic recipe makes 5-6 yields.
Serve this lentil soup warm, garnished with chopped green parsley leaves.
According to this recipe, the resulting soup is light and not too filling, so add a slice of bread if you are hungry or if this soup is intended for lunch.
The cooking time for the lentils is not included in the total cooking time because different types of lentils require different amounts of cooking time.
During the winter months, Czechs often thicken their Čočková polévka with a roux made from equal parts flour and butter.
In the Czech Republic, it is traditional to eat lentil soup on the first day of the New Year. It is believed that the more lentils in the soup, the more money one will have in the new year.

Nutrition