Name: Czech Potato Soup with Mushrooms and Light Roux
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 150 g potatoes; 0.25 pcs carrot; 0.25 pcs parsley root; 25 g celeriac; 0.25 pcs onion; 0.5 clove garlic; 5 g dried mushrooms; 0.25 tablespoon lard; 0.25 tablespoon plain flour; 0.25 teaspoon caraway; 0.25 teaspoon marjoram; 0.5 pcs bay leaves; 1 pc allspice; 0.375 l water; salt; ground pepper; parsley

Step by step process

Preparation

1
Peel the potatoes, rinse them under running water, and cut into small, evenly sized cubes to ensure even cooking. Peel, clean, and dice the carrot, parsley root, and celery as well, set everything aside in one bowl.
2
Finely chop the onion. Place the dried mushrooms in a sieve and rinse under cold water to remove any impurities and to mellow their flavor in the soup. Peel the garlic and set aside, you will press it right at the end of cooking for maximum aroma and flavor.

Cooking

3
In a pot, gently heat lard over low heat. Add the chopped onion and sauté for 3-4 minutes, stirring constantly, until translucent (be careful not to let it burn). Add the flour and stir for another 2 minutes to make a light, slightly browned roux with a nutty aroma.
TIP:
You prepare light roux by frying plain flour in fat over low heat until it reaches a light color and a nutty aroma. Keep stirring constantly to prevent it from burning. It is used to thicken soups and sauces.
4
Gradually whisk about a third of the cold water into the roux, ensuring no lumps form. Then add the rest of the water, mix well, and bring the base to a boil.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
5
Add the diced potatoes, prepared root vegetables, and rinsed mushrooms to the boiling base. Add caraway seeds, bay leaf, and allspice. Stir the soup, reduce the heat, cover, and simmer gently for about 18-20 minutes. stir occasionally to prevent the vegetables from sticking to the bottom, and check the potatoes for tenderness.
TIP:
Cook the soup over low heat with a lid on and stir it occasionally to ensure the vegetables cook evenly and do not burn. This will result in a delicate and full flavor.
6
Finally, stir in the pressed garlic and marjoram (rub the marjoram between your hands before adding to release its aroma), season with salt and pepper to taste, and simmer for about 2 more minutes to let the flavors blend. Remove the bay leaf and allspice before serving.

Serving

7
Ladle the finished soup into warmed bowls or plates and garnish with finely chopped flat-leaf parsley for a fresh taste and color. Serve ideally with fresh bread.