Name: Czech Garlic Soup with Smoked Sausage and Melted Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Czech
Ingredients: 2 tablespoons unsalted butter; 1 large yellow onion, finely chopped; 10 large garlic cloves, thinly sliced; 1 teaspoon caraway seeds, lightly crushed; 1 teaspoon dried marjoram; 2 bay leaves; 6 cups beef broth; 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups); 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 6 ounces smoked Czech-style sausage (klobu00e1sa) or kielbasa, halved lengthwise and sliced; 2 cups cubed rustic country bread; 1 tablespoon olive oil; 1 cup grated Gouda or Emmental cheese; 2 tablespoons chopped fresh flat-leaf parsley

Be the first to rate

(No Ratings Yet)

A soul-warming Czech classic built on a generous base of slow-cooked garlic, tender potatoes, and beef broth. Smoked sausage, golden croutons, and a blanket of melted cheese turn this rustic soup into a deeply satisfying bowl. It is famously used as a folk remedy in the Czech Republic, where garlic is simmered low to mellow its bite while keeping its bold flavor.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

410 kcalCalories
22 gFat
9 gSaturated Fat
32 gCarbs
3 gFiber
4 gSugar
22 gProtein
1180 mgSodium
650 mgPotassium
180 mgCalcium
3 mgIron
15 mgVitamin C
150 mcgVitamin A

Ingredients

For the soup base

2 tablespoons unsalted butter
1 large yellow onion, finely chopped
10 large garlic cloves, thinly sliced
1 teaspoon caraway seeds, lightly crushed
1 teaspoon dried marjoram
2 bay leaves
6 cups beef broth
2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

For finishing

6 ounces smoked Czech-style sausage (klobása) or kielbasa, halved lengthwise and sliced
2 cups cubed rustic country bread
1 tablespoon olive oil
1 cup grated Gouda or Emmental cheese
2 tablespoons chopped fresh flat-leaf parsley

Directions

Melt the butter in a heavy soup pot over medium-low heat. Add the chopped onion and cook gently for 6 to 8 minutes until soft and translucent, without browning.
Stir in the sliced garlic, caraway seeds, marjoram, and bay leaves. Cook for 3 minutes, stirring often, until the garlic turns fragrant and just barely golden at the edges.
Pour in the beef broth and add the diced potatoes. Season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 18 to 20 minutes, until the potatoes are fork-tender.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the bread cubes and toast, tossing often, for 5 to 7 minutes until deeply golden and crisp. Remove from the pan and set aside. In the same skillet, brown the sliced sausage for 3 to 4 minutes until lightly caramelized.
Remove and discard the bay leaves from the soup. Taste and adjust seasoning with more salt and pepper as needed. Stir the browned sausage into the pot and simmer 2 more minutes to heat through.
Ladle the hot soup into four warm bowls. Top each serving with a generous handful of toasted bread croutons, a heaping spoonful of grated cheese, and a sprinkle of fresh parsley. Serve immediately while the cheese is melting.

Cook’s Notes

Do not let the garlic brown hard during the initial sauté; you want it sweet and mellow, not bitter. A gentle simmer is the secret.
For a more traditional rustic finish, mash a few of the cooked potato pieces against the side of the pot to lightly thicken the broth.
If you cannot find Czech klobása, any good-quality smoked pork sausage such as kielbasa or German Mettwurst will work beautifully.
Day-old bread is essential for proper croutons; fresh bread will turn gummy rather than crisp in the soup.
Leftover soup keeps in the refrigerator for 2 days; add the croutons and cheese only when serving to preserve their texture.

DinnerSavoureux