Bramboračka - potato soup

I have been making this soup since I lived in Prague. It is one of those dishes that every family does slightly differently. Some people add celery root, some use parsnips, and some swear by using lard instead of butter. My version is what I cooked on cold rainy Tuesdays when I needed something cheap, warm, and filling.

What goes into my pot

You need potatoes - obviously. I use whatever potatoes are sitting in the pantry, usually the brown-skinned ones that hold up okay when boiled. Then you need root vegetables. Carrots, parsnip, and celeriac are the standard trio. I grate them or chop them small. If you chop them too big, you will end up chewing on hard carrot chunks while the potatoes are already mushy.

The dried mushrooms are what gives the soup its dark color and earthy smell. Do not skip them. I soak them in warm water first. I prefer to save that water - it goes into the pot later for extra flavor.

Making the flour base

This is where people sometimes mess up. You melt the butter, stir in some flour, and let it cook until it smells like toasted bread. If you rush this, the soup will taste like raw flour. I add the caraway seeds straight into the butter so they release their flavor. Once the flour turns a light golden color, I slowly pour in cold water while whisking. Whisking keeps it from turning into a lumpy paste.

The final herbal touch

Marjoram is the main herb here. I crush it between my palms right at the end of cooking. I prefer not to boil the marjoram too long because it loses its aroma. Just stir it in, turn off the heat, and let it sit under a lid for a few minutes before serving.