How to make it
6 steps. Take it one step at a time.
Cut the bread into small cubes
Cut the bread into small cubes and fry them in a small amount of oil or butter in a pan until golden and crispy. Set aside.
In a large pot, melt the butter
In a large pot, melt the butter over medium heat. Add the caraway seeds and half of the minced garlic. Sauté for 1 minute until fragrant but do not brown the garlic.
1 minAdd the diced potatoes
Add the diced potatoes and pour in the broth. Bring to a boil at 100°C (212°F) then reduce heat and simmer for 15-20 minutes until the potatoes are soft.
20 minIf using an egg, whisk it
If using an egg, whisk it in a small bowl and slowly drizzle it into the simmering soup while stirring constantly to create thin ribbons.
Stir in the remaining garlic, dried marjoram, salt, and pepper
Stir in the remaining garlic, dried marjoram, salt, and pepper. Let it simmer for another 2 minutes to meld the flavors.
2 minPlace a portion of grated cheese
Place a portion of grated cheese at the bottom of each soup bowl. Pour the hot soup over the cheese and top with the crispy bread croutons.
A little kitchen wisdom
For the most authentic flavor, use fresh marjoram and plenty of garlic. This soup is often served as a hangover cure in the Czech Republic. You can add more garlic at the very end to keep its sharp flavor profile.
