Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Česnečka (Czech Garlic Soup or Hangover Soup)

A traditional Czech garlic soup made with garlic, potatoes, chicken stock, and seasoned with marjoram and caraway seeds. Served with crispy rye bread croutons and fresh parsley, this soup is comforting and flavorful, perfect for cold days or as a hangover cure.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 cups 1/2-inch cubed stale rye bread or any bread
  • 2 teaspoons beef tallow melted
  • 1/4 teaspoon salt (for croutons)
  • 1/8 teaspoon black pepper (for croutons)
  • 4 tablespoons beef tallow (for soup)
  • 1 pound yellow potatoes, cut into 1/2-inch cubes
  • 1 small-medium yellow onion, chopped small (about 3/4 cup)
  • 20 large cloves garlic, divided into 18 cloves thinly sliced and 2 cloves crushed
  • 4 cups chicken stock or vegetable stock
  • 1 teaspoon dried crushed marjoram leaves
  • 1 teaspoon caraway seeds, lightly crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley plus more for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Toss rye bread cubes with melted beef tallow, salt, and black pepper. Spread on a baking sheet and bake until crispy, about 10-15 minutes. Set aside.
  2. In a large pot, heat 4 tablespoons beef tallow over medium heat. Add chopped onion and sauté until translucent.
  3. Add the thinly sliced garlic cloves and cook briefly until fragrant, being careful not to burn the garlic.
  4. Add cubed potatoes, chicken stock, dried marjoram, crushed caraway seeds, salt, black pepper, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20-25 minutes.
  5. Add the 2 crushed garlic cloves to the soup and simmer for an additional 5 minutes to infuse flavor.
  6. Remove bay leaf. Stir in minced fresh parsley.
  7. Serve hot, topped with crispy rye bread croutons and additional parsley if desired.

Notes

This soup is traditionally very garlicky and comforting. Using beef tallow for both the soup and croutons adds authentic flavor, but butter or oil can be substituted. The croutons add a delightful crunch and soak up the flavorful broth.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Soup
  • Cuisine: Czech

Nutrition

  • Calories: 320
  • Sugar: 3
  • Sodium: 900
  • Fat: 15
  • Saturated Fat: 7
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 35
  • Fiber: 4
  • Protein: 6
  • Cholesterol: 30