Potato soup

This traditional Czech potato soup has been a hit with Australians many a time. Visitors of Windows to the World, a festival during which usually inaccessable embassies opened up their doors to the public, praised how good it tasted.

We would hate to rob you of the chance to make bramboračka yourself, so we are sharing the recipe with you below.

Prep time

45 minutes


  • 20 g lard
  • 30 g fine white flour
  • 1 L meat or vegetable stock
  • 150 g vegetables (carrots, celery root, parsnips, curly kale, leek etc.)
  • 150 g fresh (or 20 g dried) wild mushrooms
  • garlic
  • 50 g onions
  • 50 g streaky bacon (optional)
  • 400 g potatoes
  • Caraway seeds
  • Ground black papper
  • Marjoram
  • Salt


From the lard and flour, prepare a light browning, pour in the stock at room temperature, whip with a whisk and bring to a boil, stirring occasionally. Add the vegetables, cut into strips or cubes, and mushrooms to the boiling soup, and flavour with a small clove of crushed garlic. Let the soup cook for around half an hour. Then, add finely chopped onions lightly browned with the bacon, the potatoes diced into cubes and boiled in lightly salted water with caraway seeds (including the water from the potatoes), and ground pepper, marjoram and salt to taste. Briefly bring to a boil once again. Serve with a slice of dark bread.


Potato soup can be spiced with ground paprika, which is fried with the onions in bacon In this case, increase the amount of potatoes and omit the other vegetables.

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