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INGREDIENTS
- 300 g potatoes, type B for boiling
- 8 cloves of garlic
- 1 tablespoon lard
- 2 bay leaves
- 1.2 l chicken broth
- pepper
- salt
- 1 teaspoon dried marjoram
YOU MIGHT FIND USEFUL
- Cooking utensils
INSTRUCTIONS
- 1Peel the potatoes and cut them into 1 cm cubes. Peel the garlic and slice it.
- 2In a pot over medium heat, melt the lard, add the chopped potatoes, and sauté them until golden brown, stirring frequently. Add the sliced garlic and bay leaf, sauté for 1 minute, and pour in the broth. Increase the heat and bring the soup to a boil. Then reduce the heat.
- 3Season with salt and pepper, add marjoram, and simmer over low heat for 20 minutes. Serve with croutons.
Tip
The garlic should not brown too much during sautéing, or the soup will become bitter.
You can also pour plain water into the soup; it will gain flavor from the potatoes, garlic, and spices.
Finally, you can add 4 tablespoons of cooked barley to the soup.
Rub the dried marjoram between your fingers or palms to release its aroma.
Instead of dried marjoram, you can use a tablespoon of chopped fresh marjoram leaves, but add them about 2 minutes before the end of cooking.
Roman Vaněk
With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef