Potato Soup with Mushrooms „Bramboračka”

The queen of all Czech soups is called “Bramboračka.” There are no special or unusual ingredients in this recipe, but the combination of fresh vegetables, potatoes, mushrooms and herbs is full of great flavours and is just delicious. The Czechs usually serve finely chopped chives over the soup and serve it with a slice of bread or sometimes even inside the bread loaf.




  • 500 g of potatoes
  • 1-2 cups dried wild forest mushrooms
  • 200g carrot
  • 200g celery root
  • 200g parsley
  • 1 small leek
  • 1 small onion
  • 4 garlic cloves
  • 6 cups of vegetable broth
  • Salt and pepper
  • 1 tbsp dried marjoram
  • 4 tbsp all purpose flour

Rinse the mushrooms and remove any dirt or debris, then place in small bowl and pour hot water over them. Allow them to soak until needed. In a large pot heat the oil and once warm add the onion and cook until soft and translucent. Add the garlic and sauté until soft, about 2 minutes. Add all of the chopped vegetables, except for mushrooms, and sauté for about 8 minutes, stirring often to prevent burning. Pour in the mushrooms including the soaking water. Next sprinkle in the salt and pepper, then gently pour in water and stir until it is well combined. Over medium-low heat simmer until the vegetables become soft. After the vegetables have softened prepare a roux by mixing the flour with a bit of the soup broth until you have a lump-free thick liquid. Pour it into the soup and allow to simmer for 15 minutes. Taste and adjust seasoning if desired, add the dried marjoram and allow to simmer for another 10 minutes.