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Kmínová polévka
Caraway soup
Kmínová polévka: Czech caraway soup on a browned-flour roux, poured over toasted bread
Few soups are as cheap or as old as this one. Kmínová polévka was the Bohemian peasant's breakfast long before coffee arrived, and Czech mothers still make it for an upset stomach or a hangover. The roux is cooked until it smells of toasted hazelnuts, the caraway is fried in butter until it pops, and the hot soup is poured straight onto crunchy toasted bread so it softens at the edges. Where most people go wrong is taking the roux off the heat while it is still pale: you get a floury, raw-tasting soup instead of a nutty one. A beaten egg trickled in at the end makes it more filling. Chef's tip: crush half the caraway in a mortar first, so the flavour spreads through the broth while the whole seeds give little bursts.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
- 2 tsp caraway seedshalf lightly crushed
- 1 ⅜ oz butter
- 1 ⅜ oz plain flour
- 5 cups hot vegetable stock
- 1 tsp saltor to taste
- ½ tsp black pepper
- 1 egg (optional)beaten
For the toast
- 4 slices day-old white or rye breadcut into 2 cm cubes
- 1 tbsp sunflower oil
To serve
- 2 tbsp chives (optional)snipped
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Method
0/6 doneStep 1: Melt 1 ⅜ oz butter in a pot over a medium heat, add 2 tsp caraway seeds and fry for 1 minute, until the seeds crackle and smell sweet.
1 minStep 2: Stir in 1 ⅜ oz plain flour and cook over a medium-low heat for 5–6 minutes, stirring all the time, until the roux turns the colour of milky coffee and smells nutty.
6 minStep 3: Pour in 5 cups hot vegetable stock a ladle at a time, whisking after each, until smooth. Bring to the boil, then simmer for 10 minutes, until slightly thickened and no longer floury on the tongue.
10 minStep 4: Meanwhile, toss 4 slices day-old white or rye bread with 1 tbsp sunflower oil and toast in a dry frying pan over a medium heat for 5 minutes, turning, until crisp and golden on all sides.
5 minStep 5: Season the soup with 1 tsp salt and ½ tsp black pepper. If using, trickle in 1 egg in a thin stream while stirring, and simmer for 1 minute until it sets into soft threads.
1 minStep 6: Divide the toasted bread between bowls, ladle over the hot soup and scatter with 2 tbsp chives.
1 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kmínová polévka take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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