At a glance
You're making a hearty Czech potato soup that brings together tender potatoes, earthy dried mushrooms, and warm spices in about 45 minutes. The trickiest part is getting the potatoes to cook through evenly, but simmering them gently in stock (or water) does all the heavy lifting, and you can thicken things up with semolina or a traditional roux if you like it extra creamy.
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Prep the ingredients
Finely chop both onions. Peel the potatoes and cut into smaller pieces. Peel the carrot and cut into small cubes or rounds.
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Fry the onion and add the rest
Melt a little lard in a pot and fry the onion until golden. Add the carrot and mushrooms and cook for about five minutes. Add the potatoes. Season with salt, pepper and caraway seeds.
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Simmer the potatoes
Pour in enough water to cover all the ingredients. If you have vegetable stock, use that instead of water. You can sprinkle in a little semolina to thicken the soup, though this isn't essential. Simmer until the potatoes are tender.
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