Buy all ingredients right below the recipe
INGREDIENTS
- 300 g potatoes, cooking type B
- 8 cloves garlic
- 1 tablespoon lard
- 2 bay leaves
- 1.2 l chicken stock
- pepper
- salt
- 1 teaspoon dried marjoram
YOU MIGHT NEED
- 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 diced potatoes, and sauté them, stirring frequently, until golden. Add the sliced garlic and bay leaf, sauté for 1 minute, then 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
When sautéing, the garlic must not brown too much, otherwise the soup will become bitter.
You can also pour ordinary water into the soup; it will get its flavor from the potatoes, garlic, and spices.
Finally, you can add 4 tablespoons of cooked groats to the soup.
Rub 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 it only about 2 minutes before the end of cooking.
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 dish turned out #rohlikchef