Traditional Czech Soups: List and Recipes in English

When someone mentions Czech food, what’s the first thing that comes to mind? Maybe svíčková, goulash, or dumplings. But there’s another dish that Czechs hold especially dear: soup. Whether it’s served as a starter, a standalone meal, a cure for a cold, a hangover helper, or simply to warm up on a grey day, soup has a special place on the Czech table.

Why Czech soups matter

It is a truth universally acknowledged that Czech cuisine is quite heavy and fatty, so it can be a shock to a foreigner’s system. However, not all of the traditional Bohemian, Moravian, and Silesian dishes are like that. For example, Czechs tend to enjoy soups, which tend to be a little bit lighter. Whether you need comfort food, a cure, or just a truly local experience, Czech soups deliver. Czech soups are known for being thick, hearty, and comforting.

Classic Czech soups - short descriptions

Bramboračka (Potato soup) - Bramboračka is a typical Czech winter soup which, as the name suggests, is prepared mainly from potatoes (and mushrooms). Made with potatoes, root vegetables, dried mushrooms, marjoram, and garlic. It's thick, earthy, and perfect for chilly days.
Kulajda - A South Bohemian specialty that’s beloved across the country. Kulajda is made from cream, potatoes, mushrooms, and fresh dill, with a dash of vinegar and a poached or boiled egg on top. A South Bohemian specialty, it is probably one of the most peculiar Czech soups.
Zelňačka (Cabbage / Sauerkraut soup) - Perfect for cold and muddy weather, this cabbage soup tastes the best with smoked meat. This soup combines sauerkraut, potatoes, smoked meat or sausage, and paprika. It may be finished with cream or roux. The taste is tangy, hearty, and a little smoky.
Gulášová polévka (Goulash soup) - If you’re craving something filling but not quite a full plate of goulash, try gulášovka. This thick soup is packed with tender beef (or pork), vegetables, paprika, and spices. What gives goulash soup its known brown-orangey-red color is the sweet paprika spice and what gives it its distinctive flavour is the combination of beef mince, garlic, and potatoes.
Česnečka (Garlic soup) - This is our legendary hangover cure and cold remedy in one. Simple but powerful, česnečka is a clear garlic soup made with broth, potatoes, and sometimes egg, croutons, or grated cheese. In Prague, local legend has it that Česnečka is a cure for everything from the common cold or flu to a hangover.
Lentil soup - Made with lentils, onion, carrot, parsley or thyme, bay leaf, celery root, garlic, pepper, salt, and flour. In Slovakia, a squeeze of fresh lemon juice is added just before serving.
Leek soup - Leek soup is one of the traditional Czech soups. It’s easy to make from very little and it warms you up in winter.
Beef broth with liver dumplings (Hovězí vývar with játrové knedlíčky) - A rich, clear beef broth filled with root vegetables and tender liver dumplings, or sometimes noodles. This is Sunday lunch in a bowl.
Tripe soup - This traditional soup is made from beef tripe, and it's rich, intensely flavored with garlic, marjoram, and paprika. Perfect for winter days.
Bread soup (Czech bread soup) - Czech Bread Soup might not look like much but it’s a dish that played an important role in the survival of many.

Signature recipes (step-by-step) from Czech pantry classics

Česnečka - Czech Garlic Soup (hangover cure)

This brothy soup manages to perfectly walk the line between light and hearty. Its richness comes from beef tallow (or more traditionally, lard), flavorful chicken stock, and taking the time to sauté the potato in fat to let it take on a little color instead of just boiling it.

Preheat the oven to 350F. Toss together the cubed bread, melted beef tallow, salt, and black pepper on a baking tray.
For classic Česnečka flavor, I recommend using two heads of garlic to make this soup. That’s about 20 large garlic cloves total (10 from each head).
Brown the potato a little. Add the beef tallow to a 5-quart pot over medium heat. Once hot, add the potatoes, spreading them out in an even layer. Cook until the potatoes take on a little color, about 5 minutes, stirring frequently so they don’t stick.
Stir in the onion and cook for 1 minute, stirring occasionally. Stir in the sliced garlic (about 18 cloves) and cook for 1 minute, stirring constantly. PRO TIP: Make sure you don't let the garlic brown, or you run the risk of it turning bitter!
Stir in the chicken stock, marjoram, caraway, salt, black pepper, and bay leaf. Bring to a boil, then cover the pot, reduce the heat slightly, and cook until the potatoes are tender but not mushy, about 10 to 15 minutes.
Finish with a bit of raw garlic: crush 2 cloves of garlic (about 1 tablespoon crushed) and add at the end for a sharp pungency and nutritional benefit.
For the croutons: bake the bread cubes until crisp and light golden, about 10 minutes, tossing once halfway through. Serve the soup with rye croutons and grated Parmesan if desired.

How to add egg: whisk beaten egg into the simmering soup at the end right before serving to create egg ribbons, similar to egg drop soup. To bump up protein, add up to 3 cups of cooked chopped or shredded chicken at the end.

Bramboračka - Potato and Mushroom Soup

Bramboračka is as traditional as you can get when it comes to Czech soups. Another vital ingredient in this soup is mushrooms. As is well known, Czechs are a nation of mushroom-pickers, so most families will have a supply of dried forest mushrooms in their pantry.

Změny v českých normách pro vaření

Melt butter in a large soup pot; saute the shredded vegetables in the butter until softened then add the potatoes. Sprinkle with flour and cook until softened and golden brown.
Cover with broth or water, then add mushrooms and caraway and simmer until cooked through. If using dried mushrooms, soak them in a bowl of water for at least 20 minutes and drain them before adding.
Finally add garlic, marjoram, and salt and pepper to taste. Stir in cream if you prefer it richer.

Zelňačka - Cabbage / Sauerkraut Soup (smoked meat version)

This cabbage soup is hearty and rich on flavours. Sauerkraut is known for many of its health benefits. It is rich on vitamins, minerals and probiotic cultures. This cabbage soup tastes the best with smoked meat. Mushrooms are a wonderful addition to this soup. Remember to cook them separately! This cabbage soup will stay fresh for up to 3 days.

Drain the sauerkraut using a sieve. Chop the cabbage roughly on a chopping board, so the slices are shorter and easier to eat.
Place the cabbage into a large stock pot, cover with water and set on high heat. Add the bay leaf and bring to boil. Once bubbling, lower the heat to medium and leave to simmer for about 30 mins.
In the meantime, prepare the potatoes: Peel them, wash and cut into small dices (about 1cm thick). Cook the potatoes in a separate pot (sauce pan) for only about 7-10 mins, depending on the size. They need to be just soft, but not too soft. It’s important to cook them separately, as the acids from the sauerkraut would prevent them from cooking (they would stay raw!).
Wash and slice the mushrooms. If using dried ones, remember to soak them in advance, drain them. Add the mushrooms to the soup. Keep checking the water level of the soup, so there is enough to cover the cabbage.
Chop the onion and cut the sausage into thin slices. Add the oil into a frying pan and bring to medium-high heat. When hot, add the sausage bits and fry for a couple of minutes from both sides until brown. Add the chopped onion, toss and fry for about 3-4 mins or until the onion is soft and glossy. Add the fried sausage and onion into the soup and stir.
Add the cooked potatoes and season with paprika and marjoram.
In a mug, mix the flour with 150ml of water. Using a fork, stir the mixture until smooth. Turn the heat up and bring the soup to boil. Add the flour and water mix to the soup, whilst stirring. This will make it nice and thick. Lower the heat again and leave to simmer for 5 mins, stirring occasionally.
Serve with a handful chopped parsley, a slice of sourdough bread and a spoonful of cream if you like.

Lentil Soup (seasonal, nourishing)

Rinse the lentils and soak in 2.5l water, about 40 minutes. In the same water, cook lentils until soft.
Meanwhile, melt half of the butter in a skillet and add onions cooking until softened. Sprinkle cooked onions with flour and stir until thickened into a roux.
Melt the remaining butter in a pan and add carrots, parsnips, and celery; cook until golden-brown. Meanwhile, if using, gently dry-fry the sausages or bacon until crisp.
Add the thickened roux, vegetables, garlic, and sausage or bacon if using to the cooked lentils. Bring to boil and then simmer for a while, finishing with marjoram. In Slovakia, a squeeze of fresh lemon juice is added just before serving.

Goulash Soup (Gulášová polévka)

Goulash soup is a popular dish to cook on hikes. As a girl scout, I used to make it quite often in the woods or fields with my troop, using real fire and a cauldron instead of a stove and a pot.

Boil the potatoes and cabbage separately. Set aside. In a large stock pot cover the smoked ribs with water and simmer with bay leaves, peppercorns, and allspice until fork-tender, strain the broth and reserve. Pick the meat from the ribs and set aside.

Melt the butter in the pot over low heat. Sprinkle with flour and stir gently until thickened, adding the paprika to the roux at the last minute, followed by the cabbage and the cooking broth from the ribs. Cook 15 minutes then add the smoked meat and potatoes, and stir in cream. Add salt and pepper to taste.

Tips, substitutions and serving ideas

Lard is commonly used in Czechia for traditional Czech soups; you can use beef tallow, bacon drippings, duck fat, chicken fat (schmaltz), ghee, vegetable oil, or a combination of half butter and half oil.
Stale rye bread - In Prague, garlic soup was served with rye croutons, so use stale rye or sourdough to make croutons.
Marjoram and caraway seeds are common Czech seasonings; if you can’t find marjoram, oregano or thyme can work as substitutes.
Many Czech soups improve the next day as the flavors blend beautifully overnight.
Not really into cooking? Czech restaurants and bistros always have soups on their menu and they often focus on traditional Czech soups.

Czech Garlic Soup (Česnečka)

Storage and reheating

This cabbage soup will stay fresh for up to 3 days. Once it cools, store soups in an airtight container in the fridge for up to 3-4 days. They reheat well in the microwave or on the stovetop.

Co podniknout v Českých Petrovicích v každém ročním období

Health notes

Garlic in general has immune-boosting properties and several health benefits, including cardiac health benefits, reduced risk of cancer, and reduced risk of infections. Garlic is widely recognized for its ability to fight bacteria, viruses, fungi, and even parasites. One study found that allicin, an active component of freshly crushed garlic, had antiviral properties and was also effective against a broad range of bacteria, including multidrug-resistant strains of E. coli.

Where to try Czech soups

Actually, almost anywhere. In Prague, you can find garlic soup on the menu at pretty much every pub. In Hradec Králové, enjoy soup at Happy Bowl where you can choose between a soup and solid food in a bowl on Velké nám. Czech restaurants and bistros always have soups on their menu and they often focus on traditional Czech soups.

Soup	Main ingredients	Typical garnish
Česnečka	Garlic, potatoes, broth, marjoram, caraway	Rye croutons, grated cheese, raw garlic
Bramboračka	Potatoes, mushrooms, root veg, marjoram	Fresh parsley, sour cream
Kulajda	Potatoes, mushrooms, dill, cream, egg	Poached egg, vinegar
Zelňačka	Sauerkraut, potatoes, smoked meat, paprika	Chopped parsley, sour cream
Gulášová	Beef/pork, potatoes, paprika, onions	Thick bread or dumplings

Every family has its own secret recipe. It's always a good idea to try different versions: some are creamier, some use more smoked meat, others are lighter and broth-based. Try them all and you’ll taste the heart of Czech home cooking.

význam sklářství v českých zemích

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