Czech potato soup

Name: Czech potato soup
Yield: 4 servings
Ingredients: 500.000000000000 g POTATO, PEELED; 100.000000000000 g CARROT; 80.000000000000 g CELERIAC, TURNIP-ROOTED CELERY, KNOB CELERY, CELERY ROOT; 60.000000000000 g PARSNIP; 100.000000000000 g ONION; 100.000000000000 g MUSHROOM, BOLETUS, RUSSULA; 3.000000000000 piece GARLIC; 2.000000000000 15 ml tablespoon LARD, FRYING FAT; 30.000000000000 g FLOUR, WHEAT FLOUR, SEMI-COARSE; 1.000000000000 5 ml teaspoon PEPPER, BLACK PEPPER; 1.000000000000 15 ml tablespoon OREGANO, DRIED; 0.500000000000 g PEPPER, BLACK PEPPER; 1.500000000000 5 ml teaspoon SALT, AVERAGE; 1200.000000000000 g WATER, TAP WATER

Lactose free

Derived from ingredients – check the package label.

Good for lunch

Less suited for dinner.

A hearty potato soup with root vegetables, mushrooms, garlic and marjoram, thickened with a light lard roux.

4 servingsFinal yield 1,500 g

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Ingredients

Display quantities

500 gPOTATO, PEELED
100 gCARROT
80 gCELERIAC, TURNIP-ROOTED CELERY, KNOB CELERY, CELERY ROOT
60 gPARSNIP
100 gONION
100 gMUSHROOM, BOLETUS, RUSSULA
3 clovesGARLIC
2 15 ml tablespoonLARD, FRYING FAT
30 gFLOUR, WHEAT FLOUR, SEMI-COARSE
1 5 ml teaspoonPEPPER, BLACK PEPPER
1 15 ml tablespoonOREGANO, DRIED
0.5 gPEPPER, BLACK PEPPER
1.5 5 ml teaspoonSALT, AVERAGE
1,200 gWATER, TAP WATER

Method

Peel and dice the potatoes, carrot, celeriac and parsley root; chop the onion finely and slice the mushrooms.
Put the root vegetables, potatoes and mushrooms in a pot with the water, add caraway and salt and simmer until tender.
Fry the onion in the lard until golden, sprinkle with the flour and stir into a light roux.
Whisk the roux into the soup, add the crushed garlic, marjoram and pepper and simmer for another 10 minutes.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 900.6 kcal
Protein: 21 g
Fat: 29.6 g
Carbohydrate: 124.1 g
Total carbohydrate (by difference): 151.3 g
Fibre (Fineli): 19.6 g
Saturated fatty acids: 16.1 g
Sodium: 3,867.5 mg
Salt (sodium × 2.5): 9.7 g

Per serving

Energy: 225.2 kcal
Protein: 5.2 g
Fat: 7.4 g
Carbohydrate: 31 g
Total carbohydrate (by difference): 37.8 g
Fibre (Fineli): 4.9 g
Saturated fatty acids: 4 g
Sodium: 966.9 mg
Salt (sodium × 2.5): 2.4 g

Per 100 g of finished food

Energy: 60 kcal
Protein: 1.4 g
Fat: 2 g
Carbohydrate: 8.3 g
Total carbohydrate (by difference): 10.1 g
Fibre (Fineli): 1.3 g
Saturated fatty acids: 1.1 g
Sodium: 257.8 mg
Salt (sodium × 2.5): 0.64 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten, Celery

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0