Bramboračka – Potato Soup

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Bramboračka - Potato Soup
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Votes: 11
Rating: 3.36
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Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Bramboračka - Potato Soup
  • 1
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  • 3
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  • 5
Votes: 11
Rating: 3.36
You:
Rate this recipe!
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large cooking pan preheat the oil and sauté onion.
  2. Add minced garlic.
  3. Stir in carrots, potatoes, celery, and corn. Stir and cook for five minutes.
  4. Add water, salt, beef bouillon, and marjoram. Bring to boil and add the mushrooms. Let cook on medium high for 30 minutes.
  5. With a tool for mashing potatoes press few times in the pot to mash any large pieces of potatoes.
  6. Now we are ready to thicken the soup. In a small frying pan, melt 4Tbs of butter and stir in 3 tablespoons of flour. Mix the flour and butter well. The rouge will change color as it cooks. Take off the stove when the color is light brown immediately pour the rouge into the boiling soup. Mix well and let cook for another five minutes.
  7. This soup is best served with something sweet like Vdolky or Palačinky.
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Posted in Soups

Bramborový Knedlík – Potato Dumpling

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Bramborový Knedlík - Potato Dumpling
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Votes: 16
Rating: 3.81
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Servings Prep Time
30slices 10minutes
Cook Time
40minutes
Servings Prep Time
30slices 10minutes
Cook Time
40minutes
Bramborový Knedlík - Potato Dumpling
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Votes: 16
Rating: 3.81
You:
Rate this recipe!
Servings Prep Time
30slices 10minutes
Cook Time
40minutes
Servings Prep Time
30slices 10minutes
Cook Time
40minutes
Ingredients
Servings: slices
Units:
Instructions
  1. Peal and cut potatoes, boil in 4 cups of water with 1 tsp of salt.
  2. When the potatoes are done cooking, strain all the water.
  3. Mash potatoes for as long as you can’t see or feel any lumps. Let cool.
  4. Prepare large pot, or two medium pots, add water at least 3 in. high and bring the water to boil.
  5. Place potatoes on a flat surface; add flour, salt, farina, and eggs. Kneed by hand into smooth dough.
  6. Divide the dough into 4 even pieces, and shape them into equal cylinders 2 inches in diameter.
  7. Roll each piece in more farina cereals, place them in boiling water, and stir with wooden spoon so that they don’t stick to the bottom.
  8. Return to rolling boil, cover with lid and set it aside just little bet so the steam can escape. Turn down to medium heat, and cook for 20 minutes. Turn the dumplings over after 10 minutes.
  9. Take the dumplings out with the help of a wide spatula. Place the spatula in the middle, under the dumpling and remove on a nearest flat surface. Let sit for 5 minutes before cutting half inch, thick slices. You can use a sharp knife or for even cleaner cut, use thread. Place the thread underneath the dumpling where you want to make the cut, wrap the thread around the dumpling, cross the opposite ends and pull. Sliced dumplings place in a serving bowl and cover. Serve warm.
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Posted in Side dishes