Czech garlic soup with croutons

Simple, hearty and flavorful, in a hurry! Garlic soup with croutons or garlic is a real joy for connoisseurs of Czech national cuisine and just for gourmets. It is being prepared very quickly! And during cooking, there is an indescribable aroma of garlic and smoked meats all over the house.

Maria

Recipe author

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Composition / ingredients

servings:

Meat broth

1.5

Pork ribs (smoked)

500

Hard cheese

Bread (croutons)

Potatoes

Garlic (1 head)

Eggs

Marjoram (1 teaspoon)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 42 % 8 g

Carbohydrates 21 % 4 g

113 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to cook fragrant Czech garlic soup with croutons? Very fast! First, prepare the necessary ingredients according to the list. Pork ribs are sold in different forms from different manufacturers. We need those where there is meat between the bones. Ribs in the form of separate bones cut off from excess meat will not fit into this soup.
Step 2:
Peel the potatoes and cut into small cubes.
Step 3:
Cut the meat from the smoked ribs. You can leave the bones for another soup. They will make a rich broth. If you cook the soup not on broth, but on water, then after boiling the water, you can throw the bones peeled from the meat into the pan and boil for 10 minutes. So you will get a broth, on the basis of which you can continue to cook soup.
Step 4:
Grate the cheese on a medium grater. You can take any cheese. I have Tilsiter.
Step 5:
Disassemble the garlic head into cloves. Peel each clove from the husk. Grate the cloves on a fine grater or pass through a press.
Step 6:
Beat the egg with a fork until the protein is combined with the yolk.
Step 7:
Bring the meat broth to a boil. Put the chopped meat from the ribs, potatoes and garlic. Mix it up. Cook for 15-20 minutes on medium heat (I have mode 5 of 9).
Step 8:
Add salt to the soup, add ground black pepper and dried marjoram.
Step 9:
With constant stirring, pour a thin trickle of beaten egg into the soup. Boil for 1 minute.
Step 10:
Turn off the heat and let the soup brew under the lid for 10-15 minutes.
Step 11:
Pour the soup on plates. Add grated cheese and croutons to each. It will be very interesting to serve in a basket of rye bread. It is necessary to cut off the top of the bread, carefully remove the pulp, leaving a little on the walls. Pour in the garlic soup and serve immediately. Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).