This traditional Czech soup will bring you good luck and a truckload of money in the upcoming year! You must eat it for lunch on New Years Day (January 1st) though.
I don’t know why this exact soup, but I’m guessing it’s the green color and the round, coin-like shape of the lentils?
My mom swears by it and makes it every year to make sure everyone in our family is covered when it comes to luck and prosperity.
She uses roux as a base, which gives the soup depth and a luxe, buttery flavor.
Here are your steps to good luck and prosperity:
- Cook green lentils with aromatics until soft
- Sauté the carrot and parsnip in a separate pot
What’s roux (“roo”) and what does it do?
Roux adds a rich, deep, buttery flavor to soups and gravies. And it’s also a great thickener.
Just melt butter, sprinkle flour over it, and stir. Don’t go anywhere, because the roux needs your full attention.
There’s a fine line between sweet, gold brown roux and bitter, dark brown, unusable one.
Add the vegetables and the roux to the pot with the green lentils, and cook for 10 minutes.
Even if you’re not into folksy customs, it’s still a great, hearty soup to have in your repertoire. And you can definitely make it all year round.
The ingredients are basic, cheap and nutritious. And the secret is the roux—it makes the soup thick, creamy and very satisfying.
Czech soups are hearty and delicious. Try these:
What’s your good-luck food recipe? Any favorite roux-based recipes?
Tell me in the comments.Print
This traditional Czech soup will bring you good luck and money in the upcoming year! You must eat it for lunch on January 1st.
- 1/2 cup (95 g) green lentils
- 1 bay leaf
- 5 whole black peppercorns
- 3 whole allspice berries
- 4 cups (1 L) water
- 3 tablespoons (40 g) unsalted butter, divided
- 1/2 cup (90 g) peeled, diced carrots (about 1 medium carrot)
- 1/2 cup (80 g) peeled, diced parsnips (about 1 small parsnip)
- 2 tablespoons (23 g) unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly squeezed lemon juice, or vinegar
- 1 tablespoon finely chopped fresh parsley
- Black pepper, freshly ground, to taste
- Place the lentils in a medium stockpot and rinse under cold running water. Drain.
- Add the bay leaf, whole peppercorns, allspice and 4 cups of water. Bring to a boil over high heat.
- Lower the heat to low, partially cover with a lid, and simmer until the lentils are soft, about 25–30 minutes. Set aside.
- While the lentils are cooking, melt 1 tablespoon (13 g) butter in a medium pot or skillet over medium heat. Sauté the carrots and parsnips, stirring occasionally, until crisp around the edges, about 5–6 minutes. Transfer to a small plate.
- Melt the remaining 2 tablespoons (27 g) of butter in the same pot or skillet over medium heat.
- Sprinkle the flour over the melted butter and stir constantly until light brown, about 4–5 minutes. Remove from the heat and pour in 1/2 cup (150 ml) cold water. Stir to combine (it will turn into a paste). Set aside.
- Add the vegetables, salt, and lemon juice to the pot with the lentils. Stir in the roux base and simmer over medium heat, stirring occasionally, for 10 minutes.
- Remove from the heat and add the parsley. Season with the black pepper to taste and serve.
- The soup will last, refrigerated, for up to 3 days.
- This recipe easily doubles. Make a big pot and have it for dinner for extra luck!
- You can soak the lentils in water overnight and it will cut the cooking time in half.
- Gluten-free version: use GF flour for the roux base.
- Carrots and parsnips are traditional, but you could use other vegetables: celeriac, zucchini, or peas.
Keywords: lentil soup