At the end of January, I spent a few days in Prague, and of course, I was really interested in knowing more about Czech cuisine. To begin with, I realized they really enjoy meat dishes but I also discovered they are big soup fans such as the Bramborača, the one I suggest in this post.
Another interesting detail I read before traveling there, it’s then when autumn arrives, many Czechs go to parks or nearby forests to pick up mushrooms. This is the reason why it’s not strange to see the locals carrying baskets and bags full of these goodies on the buses or subway. When they arrive home, they dry them near the chimney or heating so they have enough quantity for several months.
One of the recipes they prepare with these mushrooms is this soup and sometimes it goes inside a bread roll. It’s a typical dish I was looking forward to taste while in Prague and I really loved it. I had eaten soup in a bread before, one in Frankfurt and another in Transilvania, and this combination never disappoints me.
INGREDIENTS for two people
4 medium potatoes
3 medium carrots
2 medium celery stalks
1 cup dried wild forest mushrooms
3 tbsp unsalted butter
2 tbsp all-purpose flour
Salt and pepper to taste
A bit of parsley to decorate
2 medium bread rolls
Optional: 1 tbsp caraway seeds
Diced the carrots and potatoes in pieces of 1 cm each, and celery in really small pieces. Cut the onion in two. Place them in a medium pot, cover with water, add salt and pepper to taste and cook over medium heat. In the meantime, soak the mushrooms in water until soft.
Now in a pan fry the flour and butter. Remove all the time to avoid burning them and add the mix into the pot. Place the mushrooms too and pour half of their water so we add colour to the soup. When the veggies are tender, remove the pot from the stove and discard the onion.
Remove the upper part of each bread roll and pour the soup into it. Decore with fresh herbs.
Photography & Stylism: Carlota Fariña
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