Czech potato soup with root vegetables and dried porcini mushrooms

Czech Potato Soup (Bramboračka)

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x


Classic Czech countryside soup made with potatoes, root vegetables and dried porcini mushrooms. Comforting and perfect for cold winter days.



  • 2 tablespoons unsalted butter
  • 3 tablespoons unbleached all-purpose flour
  • 6 cups water
  • ½ teaspoon caraway seeds
  • 1 teaspoon salt
  • 1 cup peeled, diced yellow potatoes (about 2 small potatoes)
  • 3/4 cup peeled, diced carrots (about 1 medium carrot)
  • 3/4 cup peeled, diced parsnip (about 1 small parsnip)
  • ½ cup dried porcini mushrooms, soaked in hot water for 20 minutes
  • 1 teaspoon dried marjoram
  • 1 garlic clove, peeled and pressed


  1. Melt the butter in a medium soup pot over medium heat. Sprinkle the flour over the butter, and stir continuously with a wooden spoon until pale gold in color, about 4–5 minutes.
  2. Pour the water into the pot and bring to a boil over high heat. Add the caraway seeds, salt, potatoes, carrots and parsnip.
  3. Lower the heat and simmer until the vegetables are soft.
  4. Drain the porcini mushrooms, squeeze out and discard any liquid, and add them to the soup. Cook for 5 minutes.
  5. Turn off the heat, and stir in the marjoram and garlic. Season with salt and freshly ground black pepper to taste.