Garlic

soups 638 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 2 hours
Calories: -
Difficulty: Easy

I would like to acquaint you with Czech cuisine, namely with the Czech Chesnechka stew. You can find several options for its preparation, but the essence of the chowder is simple: broth, potatoes, garlic and crackers.

Ingredients

Beef broth - 2.5 Liters Potatoes - 4 Pieces Onions - 1 Piece Garlic - 4-5 Cloves Egg - 1 Piece Hard cheese - 50 Grams Bread - 3-4 Slices Vegetable oil - 4 Tbsp. tablespoons Basil - 1 Teaspoon Cumin - 1 Teaspoon Greens - 1 Bunch (dill, parsley, green onions) Bay leaf - 1-2 Pieces

Directions

Prepare vegetables and spices, bring the broth to a boil. Let's get started! Peel the onion, chop finely and fry in 2 tablespoons of vegetable oil until soft. Cut the peeled potatoes into small cubes. Add it to the broth and cook for 15 minutes.
Cut the bread into cubes. Suitable for both white and rye bread, gray or bran. Fry bread crumbs in vegetable oil until a beautiful crust.
Add salt, caraway seeds, basil, fried onions, finely chopped garlic to almost finished potatoes. Shake the egg with a fork, as for an omelet.
Pour it into the stew in a thin stream. Stir. Boil for two minutes, and then remove the soup from heat. Chop the herbs, grate the cheese on a fine grater.
Pour the hot stew into small plates.
Season with cheese, croutons and herbs. Serve hot!

Garlic

Serves: -
Prepare Time: -
Cooking Time: 2 hours
Calories: -
Difficulty: Easy

Ingredients

Beef broth - 2.5 Liters Potatoes - 4 Pieces Onions - 1 Piece Garlic - 4-5 Cloves Egg - 1 Piece Hard cheese - 50 Grams Bread - 3-4 Slices Vegetable oil - 4 Tbsp. tablespoons Basil - 1 Teaspoon Cumin - 1 Teaspoon Greens - 1 Bunch (dill, parsley, green onions) Bay leaf - 1-2 Pieces

Directions

Prepare vegetables and spices, bring the broth to a boil. Let's get started! Peel the onion, chop finely and fry in 2 tablespoons of vegetable oil until soft. Cut the peeled potatoes into small cubes. Add it to the broth and cook for 15 minutes.
Cut the bread into cubes. Suitable for both white and rye bread, gray or bran. Fry bread crumbs in vegetable oil until a beautiful crust.
Add salt, caraway seeds, basil, fried onions, finely chopped garlic to almost finished potatoes. Shake the egg with a fork, as for an omelet.
Pour it into the stew in a thin stream. Stir. Boil for two minutes, and then remove the soup from heat. Chop the herbs, grate the cheese on a fine grater.
Pour the hot stew into small plates.
Season with cheese, croutons and herbs. Serve hot!