A Deliciously Tasty Czech Vomacka Soup Recipe
The Czech people are known for their savory soups, stews, and sauces. Often using a flavor palate that is unique to Eastern Europe. The combination of herbs, vegetables, and fruit makes for some of the most appetizing and filling food on the planet. One such dish is Vomacka (voh-MAHTCH-is) soup. It’s a mouthwatering vegetable soup with a twist. Even though “Vomacka” means “gravy”, it’s definitely a delightful soup and comfort food. It’s also said to cure a hangover. Enjoy this delicious Vomacka soup recipe.
A Delicious Vomacka Soup Recipe
Ingredients
- 1 cup of chopped carrots
- 1/4 cup of butter
- 1 cup of diced onions
- 3 cloves of chopped garlic
- 1 cup of diced celery
- 49-50 ounces (6-7 cups) of chicken stock
- 1/4 cup of flour
- At least 1 tablespoon of dill weed
- Fresh pepper – to taste
- 3 cups of diced potatoes
- 2 tablespoons of chicken bouillon
- 3 cups of fresh green and waxed (yellow) beans
- 1 cup of milk
- 1 cup of sour cream
- Apple cider vinegar
Directions
1. In a large pot, sauté the butter, garlic, onions, celery, and carrots. When the vegetables are tender, add in the dill weed, flour, chicken stock, pepper, and bullion.
2. Mix together well. Add the potatoes and beans and mix again.
3. Once the soup is hot, slowly add in milk and then sour cream. Blend into the stock. Then add the vinegar.
4. Keep on a medium heat, occasionally until the potatoes are tender (about an hour).
5. Taste test. Add more pepper, salt, or dill if needed.
If you’d like to make this dish even more in keeping with the Czech tradition, serve with rye bread. This soup is also served over mashed potatoes. In the winter, squirrel or rabbit is added to make it more of a hearty stew.
This Soup Is Delicious. Are Their Other Czech Soups?
The people of the Czech Republic absolutely love their soup. It’s filling and warm for those cold winter nights. Here are a few other suggestions if you are loving the Vomacka.1.
1. Fazolova
A white bean soup with smoked meat and root vegetables.
2. Zeleninova polevka
This is another vegetable soup that uses root vegetables and leafy greens. It has pasta and egg or liver dumplings.
3. Kyselo
Heartily made with sourdough bread and caraway broth, mushrooms and potatoes are also used.
4. Cockova polevka
This lentil based soup contains root vegetables and spices like caraway and coriander. Often, bacon and/ or sausage are added.
5. Cibulacka
Similar to French onion soup. The Czech version uses the caramelized onion and beef broth with vegetables and meat. It’s topped off with cheese and crispy bread.
6. Zelnacka
Basically, sauerkraut soup. Ingredients include sauerkraut soup. The ingredients include sour cabbage, cream, caraway, potatoes, and smoked meat.
7. Kminova polevka
A caraway based soup with chicken broth and potatoes.
Why All The Caraway?
Caraway(also known as meridian fennel) seeds have a sweet pungent flavor. They are easily grown in the loamy, clay soul of the Czech Republic. It takes very little effort to cultivate them. So it makes sense that people incorporate them into a lot of their recipes.
Caraway gives otherwise bland foods (like potatoes) more of a tangy punch, and levels out stronger flavors like sour cabbage. The seeds also have a high level of carvone, a natural chemical with healing and antiseptic benefits.
If you’re in the Czech Republic and have a cold or other mild ailment, you WILL be getting something with caraway in it.
What Are Some Other “Unique” Czech Foods?
By now, you can probably tell the people of the Czech Republic love food and are not afraid to experiment with their soups. These other foods are no exception.
1. Prdelacka
This is blood soup. It is made from the blood of pigs and is acquired during the slaughter season.
2. Veprovy mozecek
An open-faced sandwich with a fried egg and pig brain.
3. Zemlovka
A pudding made of stale bread. This one goes back to when people couldn’t afford to throw away food. The bread is soaked in milk and then baked with apples or pears.
4. Pig’s knee
The Czechs are not ones to waste any part of the pig. The knee is said to be one of the best parts of the animal. If you can get past the fat.
5. Tatarak
For this one, you must set aside your fear of salmonella and really have faith in your chef. It’s raw seasoned minced beef with a raw egg in the middle. That is all.
6. Pigs Lard
It’s not the fact that lard is used, but rather the frequency with which it’s used. While most countries have steered away from using lard and experimenting with plant-based alternatives, the people of the Czech Republic are spreading it on their toast and hot rolls! It’s also on the table when you go to a restaurant.
7. Olomouc cheese
You either love this divisive cheese or you hate it. It’s extremely smelly and is equally extreme in taste. Some people eat it plain, some with jam, while others must leave the room when it’s served.
8. Jelito
This is a sausage. But no ordinary sausage. This sausage is made from pig’s blood and the meat from the belly, head, and organs. Let’s not forget the lard and caraway. Since it’s not smoked, it’s usually boiled before serving.
Are There More Neutral Czech Dishes?
We wouldn’t want to leave you with a bad taste in your mouth. When it comes to Czechoslovakian food, some of it may be unusual to us, but there are some dishes that are downright adored the world over. You may not even know that some of these foods have their roots planted in Czech soil.
- potato pancakes
- pork dumplings
- apple strudel
- bread pudding
- chicken schnitzel
- stuffed peppers
- noodles and cabbage
- chicken paprikash
- fried cheese
- pork roast, sauerkraut, roasted potatoes (a traditional holiday dish)
- bundt cake
- open-faced sandwiches (without the pig stuff)
- plum dumplings
- cream of wheat
- koblihy (basically the first doughnut with filling)
