Classic Czech Garlic Soup

01Method

1. 1

   Peel and finely mince the onion. Peel the garlic cloves, remove the green sprout from the center to reduce aftertaste, and press or mince the cloves.

2. 2

   Heat the lard in a pot and sauté the onion until softened. Add the diced smoked pork and cook briefly until the edges begin to color.

3. 3

   Once the onion turns translucent, pour in the stock and add the minced garlic. Bring to a boil.

4. 4

   Peel the potatoes, cut into small cubes, and add to the boiling broth. Simmer for 10 to 15 minutes until the cubes are tender.

5. 5

   Stir in a little more pressed garlic just before finishing to preserve the volatile oils and ensure a strong garlic flavor.

6. 6

   Season the soup with marjoram, pepper, and salt to taste, keeping in mind the stock may already be quite salty.

7. 7

   Meanwhile, heat lard or oil in a separate pan and fry the bread cubes until golden and crispy on all sides.

8. 8

   Cut the cheese into small cubes rather than shredding it, as shredded cheese will clump together when added to hot soup.

9. 9

   Place the bread and cheese cubes in serving bowls and ladle the hot soup over them. Optional: crack a raw egg into each bowl. Serve immediately.