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Ingredients
- 1 pc Farmer's vegetables and fruit
- 400 g peeled potatoes, cooking type B
- 260 g peeled onion
- 100 g peeled carrots
- 100 g peeled celery
- 100 g peeled parsley
- 3 pcs garlic cloves
- 30 g dried mushrooms
- 100 g butter
- 40 g all-purpose flour
- 10 g chopped flat-leaf parsley
- 5 g dried marjoram
- 3 g crushed caraway seeds
- 1 g freshly ground pepper
- 5 g salt
Instructions
- 1Soak dried mushrooms in hot water and let them soften. Peel and dice potatoes and root vegetables (carrots, celery, parsley). Finely chop the onion. Melt butter in a pot, add the onion, and sauté until translucent. Then add flour and prepare a light roux.
- 2Pour water or broth over the roux, mix thoroughly, and bring to a boil. Add the diced potatoes, vegetables, strained mushrooms, and crushed caraway seeds. Cook until the vegetables and potatoes are tender, approximately 15–20 minutes.
- 3Towards the end of cooking, add pressed garlic and dried marjoram, rubbing it between your palms to release its aroma. Season the soup with salt and pepper. Finally, stir in fresh parsley and serve.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef