There’s nothing quite like a steaming bowl of soup to warm your soul on a chilly day, and traditional Czech garlic soup, known as česnečka, does exactly that—and then some. This humble yet deeply satisfying food is one of those czech recipes that brings together rustic flavors, simplicity, and practicality in one pot. Made with just a handful of ingredients—garlic, broth, potatoes, and spices—česnečka is a go-to remedy in Czech households, often hailed as a cure for colds, hangovers, or just a case of the winter blues. And when you top it with crunchy homemade croutons? You’ve got a comforting czech soup that’s perfect any time of day.
While some Eastern European cuisines have their own beloved soups, like zurek soup polish or polish sausage soup, česnečka stands out for its bold garlic profile and healing properties. Whether you’re exploring new czech food traditions or diving deeper into Slovakian food and polish dishes, this classic czech garlic soup recipe is a must-try.
Czech Garlic Soup (Česnečka) with Croutons
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Soup
Cuisine Central European, Czech
Large soup pot or Dutch oven To prepare the base and simmer the soup.
Knife and Cutting Board For prepping garlic, potatoes, onion, and bread.
Garlic press Optional, but handy if you want ultra-fine garlic.
Wooden spoon For stirring the soup.
Ladle For serving that perfect bowl of soup.
Frying pan or oven To toast the croutons. If you don’t have a pan, croutons can be baked in a conventional oven or toaster oven.
- Garlic – 8–10 cloves finely minced or crushed. Garlic is the star of this dish, so don’t be shy.
- Potatoes – 3 medium russet potatoes peeled and diced into small cubes.
- Onion – 1 small yellow onion finely chopped (optional, but adds depth).
- Vegetable or chicken broth – 6 cups. Traditional recipes often use meat-based broths but vegetable broth works well too.
- Caraway seeds – 1 teaspoon. A distinctive spice used often in czech food and slovak recipes.
- Marjoram – 1 teaspoon dried crushed between your palms before adding.
- Salt and black pepper – To taste.
- Butter or oil – 2 tablespoons for sautéing and to make the croutons.
- Day-old bread – 3 slices cut into cubes for croutons.
- Fresh parsley – Chopped for garnish.
Optional Add-ins:
- Shredded cheese like Edam or Swiss for garnish.
- Cooked bacon bits for a heartier version.
- Egg – Some versions stir in a beaten egg at the end for extra richness.
Sauté the Garlic and Onion
In a large soup pot, melt 1 tablespoon of butter (or heat oil) over medium heat. Add the minced garlic and chopped onion, and sauté gently until fragrant—about 2–3 minutes. Do not let the garlic brown, as it can turn bitter.
Add Potatoes and Spices
Stir in the diced potatoes. Add caraway seeds, crushed marjoram, salt, and pepper. Stir to coat the potatoes and release the aroma of the spices.
Pour in the Broth
Add the broth and bring everything to a gentle boil. Reduce the heat and let it simmer for about 20–25 minutes, or until the potatoes are tender and starting to break down slightly. This gives the soup its body.
Make the Croutons
While the soup simmers, prepare your croutons. Heat the remaining tablespoon of butter in a skillet. Add the cubed bread and toss to coat. Toast over medium heat until golden and crisp on all sides, about 5–7 minutes. For an oven method, spread bread cubes on a baking sheet, drizzle with oil or melted butter, and bake at 375°F for 10–12 minutes, flipping halfway through.
Optional Add-ins
If using, stir in a beaten egg slowly while stirring the soup to create soft ribbons (like in egg drop soup). You can also stir in cooked bacon bits at this stage for extra richness.
Taste and Adjust
Taste your soup and adjust salt and pepper as needed. The flavor should be garlicky, warming, and lightly herby from the marjoram and caraway.
Serve
Ladle the soup into bowls. Top each bowl of soup with a generous handful of croutons, a sprinkle of parsley, and optionally a bit of shredded cheese. Serve immediately.
Pairings
Česnečka is hearty enough to stand on its own, but it also pairs beautifully with other classic czech food and slovakian food traditions.
- Czech dumplings – These fluffy bread dumplings are a perfect match, soaking up the garlicky broth.
- Grilled or smoked sausage – Serve on the side to complement the savory notes of the soup.
- Pagach recipe mashed potatoes – If you want to go extra hearty, this Eastern European dish of stuffed flatbread and mashed potatoes makes a fantastic pairing.
- Light green salad – A fresh side salad balances the intensity of the garlic.
- Czech pilsner or lager – The crispness of beer cuts through the richness of the garlic and butter.
FAQs
1. What type of garlic should I use?
Fresh, whole garlic cloves are essential. Avoid pre-minced garlic in jars, which lacks the punchy flavor needed for this traditional czech garlic soup. Hardneck garlic varieties tend to have a more robust flavor compared to softneck.
2. Can I use chicken thighs instead of broth?
Not directly, but you can simmer chicken thighs to make your own homemade broth before starting the recipe. This adds a meatier depth to the czech garlic soup recipe, especially if you're leaning toward a heartier version similar to polish soup recipes or polish dumplings in broth.
3. Is česnečka vegetarian?
Yes, it can be. Just use vegetable broth and skip the optional bacon or meat-based toppings. The flavors of garlic, caraway, and marjoram stand strong on their own, making it one of the most satisfying vegetarian czech recipes.
4. Can I add meat to make it more filling?
Absolutely. Sliced smoked sausage, bits of ham, or leftover roasted chicken all work well. This nods to dishes like polish sausage soup or even slovak recipes that often incorporate meat for a fuller meal.
5. How long does it keep?
Stored in an airtight container in the fridge, česnečka will last up to 3 days. Reheat gently on the stovetop. Croutons should be stored separately in a dry container to stay crisp.
