I really wanted a cute name for these meatballs. I tried for, like, 10 minutes to come up with a workable play on caraway seeds....Read More
Czech Garlic Soup
Just as we were preparing to leave on our trip a few weeks ago, Dave started to get the sniffles. By the time we landed in the Czech Republic, he had a full-blown head cold, and a few days later, I was taken out by germs, too.
The weather in Prague was rainy and cool — perfect for my black leather jacket and a bowl of fortifying Czech Garlic Soup (in Czech: česnečka) at the pub around the corner from our apartment. It’s advertised on the menu as a hangover cure, and I may have used it to serve that purpose at least once… ahem.
After our grocery shopping trip to Tesco, I cooked up a bunch of meals in our apartment, including a big pot of homemade garlic soup for us to sip on to help knock out our colds.
Traditionally, this soup includes cubes of white potato and fried rye bread croutons. It is admittedly luscious with the garlicky croutons on top — but it’s very, very delicious when prepared the paleo way as explained below, too. Don’t be put off by the amount of garlic. When garlic is boiled, it grows mellow and sweet, so the broth tastes rich and comforting, but doesn’t have a hot, garlic bite.
If you’re in the U.S., you might not be experiencing blustery weather right now — and if you’re paleo, a hangover cure seems unnecessary 😉 — but this soup can be a tasty supplement to dinner and a gentle way to start the morning instead of coffee or tea, especially when you make it with homemade bone broth.
To make it heartier, you can also add cubes of cooked beef or pork, or some browned ground meat; just add the meat during the simmer. You might also add cubes of cooked white potato.
Czech Garlic Soup
Serves 6-8 | Prep 5 minutes | Cook 15 minutes | Whole30 compliant
6 cloves garlic
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon caraway seeds, crushed
1 teaspoon black pepper
8 cups beef broth
1 tablespoon ghee (clarified butter)
fresh parsley leaves, minced
Prepare the garlic. Mince the garlic with a garlic press, knife, or mortar and pestle, then mash the garlic together with the salt to make a paste.
Place the garlic/salt in a large pot and add the marjoram, caraway, and black pepper. Stir with a wooden spoon to combine, then pour in the broth. Bring to a boil and simmer about 15 minutes, to allow flavors to meld. Stir in ghee, taste, and add more salt and pepper, if necessary.
Ladle the soup into bowls and sprinkle with parsley. Slurp indulgently.