SoupLunchDinner

Chlebová Polévka (Czech Bread Soup)

Name: Chlebová Polévka (Czech Bread Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: czech
Ingredients: 30 g butter; 1 pcs yellow onion finely chopped; 1 pcs carrot finely chopped; 3 clove garlic minced; 1 tsp caraway seed; 200 g rye bread stale, torn into small pieces; 1,000 ml vegetable broth; 1 tsp dried marjoram; 1 tsp salt; 0.5 tsp black pepper freshly ground; 100 g rye bread cut into 1-2 cm cubes; 1 tbsp butter; 1 tbsp fresh parsley chopped; 50 g hard cheese grated (optional); 4 pcs egg (optional)

This is a hearty and savory Czech soup made from stale rye bread, caraway, and marjoram. This traditional dish transforms simple ingredients into a deeply flavorful and comforting meal, perfect for a cold day.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 458 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Soup

30 gbutter
1 pcsyellow onion, finely chopped
1 pcscarrot, finely chopped
3 clovegarlic, minced
1 tspcaraway seed
200 grye bread, stale, torn into small pieces
1,000 mlvegetable broth
1 tspdried marjoram
1 tspsalt
0.5 tspblack pepper, freshly ground

Croutons

100 grye bread, cut into 1-2 cm cubes
1 tbspbutter

Garnish

1 tbspfresh parsley, chopped
50 ghard cheese, grated(optional)
4 pcsegg(optional)

Equipment

ladle · large pot · cutting board · knife · immersion blender · small skillet

The method

Step by step

1
Melt the butter for the soup in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped yellow onion and carrot, and sauté for 5-7 minutes until softened.
About 7 min
Cook’s note: Cooking the vegetables until soft builds a sweet, flavorful base for the soup.
3
Stir in the minced garlic and caraway seeds, and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, which can make it taste bitter.
4
Add the torn stale rye bread and vegetable broth to the pot.
About 1 min
5
Increase the heat to bring the soup to a boil, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until the bread is completely soft and breaking down.
About 20 min
6
While the soup simmers, prepare the croutons. Melt the crouton butter in a small skillet over medium heat.
About 1 min
7
Add the cubed rye bread to the skillet and toast, tossing frequently, until golden brown and crisp on all sides. Set aside.
About 5 min
Cook’s note: Keep a close eye on the croutons as they can burn quickly.
8
Remove the soup pot from the heat. Stir in the dried marjoram, salt, and black pepper.
About 1 min
Cook’s note: Adding dried herbs at the end helps preserve their flavor.
9
Use an immersion blender to pulse the soup a few times until it is partially thickened but still has some texture. Alternatively, use a potato masher for a more rustic consistency.
About 2 min
10
Ladle the soup into bowls. If using, crack one egg directly into each bowl of hot soup; the residual heat will gently cook it.
About 1 min
11
Garnish with the prepared croutons, chopped fresh parsley, and optional grated hard cheese before serving.
About 1 min

Per serving

Nutrition

65%Score

Calories: 457.8kcal
Protein: 19g
Carbs: 47.4g
Fat: 21.9g
Fibre: 7.4g
Sugar: 5.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator, separate from the croutons.

Reheating

Reheat gently on the stovetop or in the microwave until hot.