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Garlic soup

A natural antibiotic for cold evenings and also a reliable “rescuer” after a good party.

Amount: 2 – 4 portions


  • broth or water
  • 1 tablespoon butter
  • 1 tablespoon oil or lard
  • 2x garlic
  • marjoram
  • cumin
  • salt
  • pepper
  • potatoes
  • sausage (not necessary)
  • hard cheese
  • 1 piece older pastry (roll/bread)


Variant 1:

We will need a clean broth, such as smoked or vegetable broth. The individual cloves of garlic and potatoes are cleaned, the potatoes cut into cubes. Cut the onion into small pieces and let it fry in a pan of butter. Then we put it together with the sliced potatoes in the broth, which we have on the stove and bring to a boil. We add garlic cloves to the soup mashed and leave everything to boil until softened. In the end, we will taste it according to our preferences with a little salt, pepper, or marjoram or garlic for an even more pronounced garlic taste.

Variant 2 (a quick rescue for the poor students):

This variant is very fast and is really only prepared from water. Vegetarians don’t mind the meat, but if you find sausage in the fridge, it might come in handy. Finely chop the onion and one clove of garlic. Put some oil or other fat in the pan and let it foam. We can also add sausage. Peel and cut the potatoes, clean the remaining garlic. Boil water in a kettle, then pour the fried onion with garlic or sausage. Add potatoes and gradually garlic (either mashed or very finely chopped). In the end we will season with salt, pepper, marjoram. The minute the potatoes are cooked in the soup, add the remaining cleaned garlic (4 cloves) so that the soup has the right taste.


The pastry, which is extra or harder at home, is cut and dry-fried in a pan.

We can serve soup with cheese and croutons.

* Tip at the end:

If garlic gives you heartburn, you can try baking garlic in the oven, the soup will be more tender and can be prepared in a creamy variety. Alternatively, pull each clove of garlic from each clove before mashing it. It is in the middle of the garlic that the ‘core’ is the most sharp.

Bon appetit from Elis from Sutnarka!

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