Czech Garlic soup – “Cesnecka”

Czech Garlic soup – “Cesnecka”

Hello there.

Do you like  garlic? If  your answer is yes, I think you will like this recipe of a Garlic soup as well. It is simple, tasty and healthy soup for cold or rainy days and it is very popular for curing if somebody is having a hangover.

Preparation time: 10 minutes                                            Servings:  4 – 6

Cook time:  around 30 minutes                                         Total Time: 40 minutes


1.5 litre /2.63 UK pints water

500g /17.6oz potatoes

2 chicken stock cube (or some chicken sauce leftover – try to separate the fat) for a better taste

2 large onions ( cca. 230g/1/2lb)

1 garlic head (cca. 60g/2oz)

3 tablespoon veg. oil

1 tablespoon plain flour

3 eggs

4 tablespoon milk

1/2 teaspoon milled black pepper

a dash of salt (as needed)

1 teaspoon marjoram

1/2 teaspoon whole caraway

You can add some chopped celery for better taste, if you like.

fresh parsley or chive to sprinkle


First, prepare eggs… Take a small bowl, put your  eggs there, add 4 tablespoons of milk,  salt,  ground black pepper, take a fork and beat eggs with other ingredients together.

Get a middle size pot, add water, chopped potatoes, cumin, a chicken cube  or leftover chicken sauce and return water into boil. Then cook until potatoes turn soft. It will take around 20 – 25 minutes, which gives you enough time to chop onions softly and crush the garlic. Then take a saucepan, add veg. oil, chopped onions and fry it until soft golden brown, which will take around 10 minutes,  then add the crushed garlic, sprinkle with a tablespoon of plain flour and fry it for another 3 – 5 minutes. Then add  onions with garlic into a boiling water with potatoes. Now take the bowl with beaten eggs  and  slowly add to the soup while stir. Add the marjoram. Boil the garlic soup for another 3 minutes, check the taste, if it needs anything and we are done. Serve it hot. You can sprinkle your garlic soup with some freshly chopped parsley or chive. That´s it.

So. Bon appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *