Vegan Cesnecka Food

ČESNEčKA (CZECH GARLIC SOUP)

Česnečka (Czech Garlic Soup) image

Česnečka (Czech garlic soup) is supposedly the number one cure for hangovers in the Czech Republic and elsewhere in Eastern Europe.

Provided by Barbara Rolek

Categories Appetizer Dinner Lunch Soup

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons bacon fat (or butter)
1 small onion (finely chopped)
6 cloves garlic ( minced )
6 cups chicken stock (or beef, hot)
2 large potatoes (peeled and coarsely chopped)
Salt (to taste)
Freshly ground black pepper (to taste)
Optional: 3 cloves garlic (crushed)
Garnish: croutons
Garnish: grated cheese

Steps:

In a medium saucepan, melt bacon fat or butter. Add onions and garlic and cook until translucent.
Add hot stock and bring to a boil. Add potatoes, return to the boil, reduce heat, and simmer until potatoes are tender.
Adjust seasoning and, for a stronger garlic taste, add 3 cloves crushed garlic (not minced). Serve immediately with croutons and grated cheese of choice.

Nutrition Facts : Calories 385 kcal, Carbohydrate 50 g, Cholesterol 24 mg, Fiber 4 g, Protein 15 g, SaturatedFat 5 g, Sodium 771 mg, Sugar 8 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

VEGAN CESNECKA

Vegan Cesnecka image

Cesnecka (aka Czech garlic soup) is a common starter in the Czech Republic. Czech cuisine is not exactly the most vegan-friendly, and most recipes call for loads of lard, butter, and chicken/beef broth. So here's my veganized version that is much more heart-healthy and Czech-approved! Garnish with vegan cheese, if you like.

Provided by Alana L.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons vegan margarine (such as Earth Balance®)
1 small onion, chopped
6 cloves garlic, crushed, or more to taste
1 tablespoon caraway seeds
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
5 cups water
1 tablespoon vegetarian chicken-flavored bouillon granules
3 potatoes, diced
2 slices bread, cubed, or more as needed
1 tablespoon vegan margarine (such as Earth Balance®)
salt and ground black pepper to taste
1 pinch oregano, or to taste
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste

Steps:

Heat margarine in a medium-sized pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, 3 to 5 minutes. Add caraway seeds, salt, and pepper and cook for another minute. Add water and mix in bouillon. Bring soup to a boil, about 5 minutes. Add potatoes, adjusting water as needed to cover potatoes by a few inches. Reduce heat to a simmer and cook until potatoes are soft, but not mushy, 15 to 20 minutes.
Meanwhile, toss cubed bread in a pan with margarine over medium heat. Sprinkle salt, pepper, oregano, onion powder, and garlic powder on top. Cook, shaking the pan occasionally to cook evenly, until crouton are crisped, about 10 minutes.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 38.9 g, Fat 7.6 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 813.2 mg, Sugar 2.7 g

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