Česnečka — Czech garlic soup with egg and potato
~20 minon the hobCzechiaVegetarianGluten-freeLactose-free
384kcal
25 gprotein
36 gcarbs
14 gfat
4 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 561 | 33 g |
| Emmagetting lean | 27% | 310 | 23 g |
| Jackgrowing | 24% | 271 | 17 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Potatoes, waxy200 g
- Garlic3 cloves
- Eggs2
- Sliced Edam or Gouda20 g
- Potatoes, waxy400 g
- Garlic6 cloves
- Eggs4
- Sliced Edam or Gouda40 g
- Potatoes, waxy800 g
- Garlic12 cloves
- Eggs8
- Sliced Edam or Gouda80 g
From your store cupboard
Crushed carawayDried marjoramBlack pepperSalt
Method
- Peel the potatoes, cut them into 1 cm dice, cover with 600 ml water, salt it and add a teaspoon of crushed caraway. Cook 15 minutes until soft.
- Take the pan off the hob and let it stand a minute. Only then stir in the crushed garlic — in boiling water it turns bitter.
- Return it to a low heat. Beat the eggs and pour them in a thin stream, stirring constantly, so they set into threads. Stir for half a minute.
- Stir in half a teaspoon of crumbled marjoram, then salt and pepper to taste.
- Pour into bowls and scatter with grated Edam.
- Peel the potatoes, cut them into 1 cm dice, cover with 1.2 l water, salt it and add a teaspoon of crushed caraway. Cook 15 minutes until soft.
- Take the pan off the hob and let it stand a minute. Only then stir in the crushed garlic — in boiling water it turns bitter.
- Return it to a low heat. Beat the eggs and pour them in a thin stream, stirring constantly, so they set into threads. Stir for half a minute.
- Stir in half a teaspoon of crumbled marjoram, then salt and pepper to taste.
- Pour into bowls and scatter with grated Edam.
- Peel the potatoes, cut them into 1 cm dice, cover with 2.4 l water, salt it and add a teaspoon of crushed caraway. Cook 15 minutes until soft.
- Take the pan off the hob and let it stand a minute. Only then stir in the crushed garlic — in boiling water it turns bitter.
- Return it to a low heat. Beat the eggs and pour them in a thin stream, stirring constantly, so they set into threads. Stir for half a minute.
- Stir in half a teaspoon of crumbled marjoram, then salt and pepper to taste.
- Pour into bowls and scatter with grated Edam.
Allergens: Milk (7), Eggs (3)
