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Number of visits:: 3167x
Language: Česky Slovensky
2.71 ($ 0.32/serving)
60 minutes
8 servings

    Each serving contains 100 g

  • Energy 320 kJ (77 kcal) 4 %
  • Sugar 1.1 g   1 %
  • Fats 2.14 g   3 %
  • Saturates 1.1 g   5 %
  • Sodium 0.017 g   1 %
  • % recommended daily amount for adults (Everything about GDA)

True home made potato soup will satisfy even the greatest gourmets.

butter 2 tbsp 32 g 234,6 kcal
onion 1 larger 90 g 37 kcal
fresh vegetable carrots, celery, parsley (ratio 3: 1: 1) 250 g 71,7 kcal
brussels sprouts about 8 pieces 150 g 53,7 kcal
cauliflower to taste 100 g 25,1 kcal
broccoli to taste 100 g 33 kcal
potatoes to taste 700 g 531,6 kcal
garlic 4 larger cloves 20 g 22 kcal
marjoram 1,5 tsp 0.75 g 0 kcal
bay leaf 2 leafs 0.1 g 0 kcal
whole black pepper 6 pieces 0.1 g 0 kcal
ground cumin 1/2 tsp 1 g 0 kcal
allspice 3 pieces 0.01 g 0 kcal
dried vegeteble 1 tsp tutorial on home production {text:"This will guarantee that it does not contain glutamate, or other chemicals. ", Title:" Why produce at home?"} {text:"You can also use dried vegetable containing glutamate, but not everyone wants it in their food. The decision is up to you.."} {text:"In the section: What is it? you find out what the glutamate is"} 2 g 5,6 kcal
bouillon cube 1 cube {text:"You can also use broth. Vegetarians can use, for example, vegetable cube, or they can completely omit this ingredient."} 13 g 0,4 kcal
dried mushrooms or fresh - about 2 handfuls - to taste 100 g 124,9 kcal
cake flour 2 tbsp 20 g 71,7 kcal
parsley leaves about 1 tbsp 5 g 0,4 kcal
  1. Put a butter in a saucepan and fry chopped onion for about 1 minute, then add the root vegetable and also fry for 1 minute.
  2. Then add broccoli, brussels sprouts, cauliflower and fry only slightly - for about 1 minute. Be careful, do not break vegetables.
  3. Then pour water as much as you want soup, we recommend about 2.5 to 3 liters of water (depending on how thick you want it and do not forget that you still add potatoes and mushrooms).
  4. Add chopped potatoes and a few small onions, marjoram, bay leaf, pepper, ground cumin, allspice, bouillon cube, homemade dried vegetable and mushrooms. (If using dried mushrooms, it is good to leave them pre-soak at least 1/2 hour) 
  5. Stir everything and cook with the lid on until potatoes and mushrooms are soft. 
  6. When everything is soft, season to taste, most often we only add 1/2 teaspoon marjoram and pour some water.
  7. You can thicken the soup with about 2 tablespoons of flour mixed in 100 ml of water or with about 3 tablespoons or grated older bread. Whether you choose one or the other, apply a thickening ingredient while stirring. Add the garlic and a little chopped parsley or chives. 
  8. Simmer at low heat for about 5 minutes and it is done.

- get ready the root vegetable...

- 1 chopped onion...

- a few small onions...

- soak about 2 handfuls of dried mushrooms... or you can use fresh ones...

- wash a cauliflower, about 8 brussels sprouts and a broccoli...

- melt 2 tbsp of butter...

- and fry onion for a minute...

- add a root vegetable...

- and again fry for a minute...

- add a cauliflower, brussels sprouts and a broccoli...

- again fry for a minute...

- pour water as much as you want soup...

- add potatoes...

- a few small onions...

- a tsp marjoram...

- 2 bay leaf...

- pepper...

- 1/2 tsp ground cumin...

- 3 pieces allspice...

- 1/2 tsp dried vegetable, or home made dried vegetable without glutamate... (recipe can be found at: www.video-recipes.net)

- 1 bouillon cube...

- add mushrooms and cook with the lid on until potatoes and mushrooms are soft...

- meanwhile, slice a few cloves of garlic...

- when everything is soft, season to taste, you can add 1/2 teaspoon marjoram...

- 2 tablespoons of flour mix in 100 ml of water...

- and pour it in the soup while stiring all the time...

- add garlic...

- a little chopped parsley...

- simmer at low heat for about 5 minutes and it is done...


The soup is traditionally the best with crusty bread, and if thicker, can be served as a main dish.
If you do not want glutamate, use home made dried vegetable. Recipe can be found HERE.
If you do not want to use meat bouillon cube, you can use about 1/2 liter of strong broth.

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