Chlebová Polévka (Czech Bread Soup)
This is a hearty and savory Czech soup made from stale rye bread, caraway, and marjoram. This traditional dish transforms simple ingredients into a deeply flavorful and comforting meal, perfect for a cold day.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 458 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Soup
- 30 gbutter
- 1 pcsyellow onion, finely chopped
- 1 pcscarrot, finely chopped
- 3 clovegarlic, minced
- 1 tspcaraway seed
- 200 grye bread, stale, torn into small pieces
- 1,000 mlvegetable broth
- 1 tspdried marjoram
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Croutons
- 100 grye bread, cut into 1-2 cm cubes
- 1 tbspbutter
Garnish
- 1 tbspfresh parsley, chopped
- 50 ghard cheese, grated(optional)
- 4 pcsegg(optional)
Equipment
ladle · large pot · cutting board · knife · immersion blender · small skillet
The method
Step by step
- 1
Melt the butter for the soup in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the chopped yellow onion and carrot, and sauté for 5-7 minutes until softened.
About 7 min
Cook’s note: Cooking the vegetables until soft builds a sweet, flavorful base for the soup.
- 3
Stir in the minced garlic and caraway seeds, and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, which can make it taste bitter.
- 4
Add the torn stale rye bread and vegetable broth to the pot.
About 1 min
- 5
Increase the heat to bring the soup to a boil, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until the bread is completely soft and breaking down.
About 20 min
- 6
While the soup simmers, prepare the croutons. Melt the crouton butter in a small skillet over medium heat.
About 1 min
- 7
Add the cubed rye bread to the skillet and toast, tossing frequently, until golden brown and crisp on all sides. Set aside.
About 5 min
Cook’s note: Keep a close eye on the croutons as they can burn quickly.
- 8
Remove the soup pot from the heat. Stir in the dried marjoram, salt, and black pepper.
About 1 min
Cook’s note: Adding dried herbs at the end helps preserve their flavor.
- 9
Use an immersion blender to pulse the soup a few times until it is partially thickened but still has some texture. Alternatively, use a potato masher for a more rustic consistency.
About 2 min
- 10
Ladle the soup into bowls. If using, crack one egg directly into each bowl of hot soup; the residual heat will gently cook it.
About 1 min
- 11
Garnish with the prepared croutons, chopped fresh parsley, and optional grated hard cheese before serving.
About 1 min
Per serving
Nutrition
- Calories
- 457.8kcal
- Protein
- 19g
- Carbs
- 47.4g
- Fat
- 21.9g
- Fibre
- 7.4g
- Sugar
- 5.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup in an airtight container in the refrigerator, separate from the croutons.
Reheat gently on the stovetop or in the microwave until hot.
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