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Czech Republic - Cesnecka

Garlic lovers delight

Aneri's note: I plan to visit Prague this year! Will update this section once I do :)



Difficulty level (1-10): 5

Cesnecka is a great vegetarian dish for garlic lovers. Packed with flavor, don't let the clear soup fool you into thinking this is a light meal. I ate two bowls and fell into a deep food coma! It's the Czech version of the Chinese egg drop soup (but in my opinion this is better!)


Unsalted butter - 1/2 TB

Garlic - 6-8 cloves crushed

Vegetable broth - 6 cups (note check for this if you are eating this at a restaurant)

Yellow potatoes - 1 lb, peeled and diced

Dried marjoram or oregano - 1 tsp

Caraway seeds or fennel seeds - 1 tsp

Egg - 1

Rye bread - 4 slices

Emmental, Gruyere, or Camembert cheese - 4 oz, cubed

Parsley - 2 TB

  1. Melt the butter in a pan or instant pot sauce mode and add the garlic. Cook until softened and aromatic about 4 to 5 minutes (lower the heat if it starts to brown). Add the broth and bring to a boil over high heat.

  2. When boiling, season with pepper, then add the diced potatoes, and spices. Reduce heat and simmer, covered for 15 to 20 minutes until the potatoes are tender, or if using instant pot pressure cook for 8 minutes.

  3. Toast bread and cube into pieces.

  4. Turn off the pot and break an egg into the pot and stir.

  5. Serve the soup topped with croutons and parsley and stir in some cheese. Serve immediately.

Recipe adapted from Mission Food Adventure.


Like this dish? Check out Kolokouthkia me t’afka, Trinxat, Porotos Granados dishes!

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