John Myers
Soups: Bohemian Potato Soup
The perfect soups: bohemian potato soup recipe with a picture and simple step-by-step instructions.
- 500 g Finely diced potatoes
- 0,5 bunch Soup vegetables
- 1,5 l Meatsoup
- 1 Diced onion
- 2 Garlic cloves chopped
- 1 tbsp Clarified butter
- 1 tbsp Dried marjoram
- 1 tbsp Caraway seeds
- 2 Bay leaves
- 10 g Dried porcini mushrooms
- 80 g Bacon cubes
- 1 tbsp Flour
- 1 tbsp Goulash seasoning
- 2 tbsp Cream, sour
- Salt and pepper
- Clean and chop the soup vegetables. Chop the mushrooms and soak them in a cup of hot water. Mix the flour with the goulash seasoning.
- Place the potatoes with the vegetables in the broth, add caraway seeds, marjoram and bay leaves and simmer for about 30 minutes.
- Heat the clarified butter in a pan, fry the bacon, onions and garlic until translucent and dust with the spice flour, roast briefly and deglaze with the soaked mushrooms and the stock. Simmer on a low flame for about 15 minutes. Stir the contents of the pan into the soup and season to taste with salt and pepper.
- Finally stir in the cream.
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