a bowl of Vomacka soup with a spoon and table cloth beside it on a black background.
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Vomacka Soup

This Vomacka soup a comforting and hearty Czech inspired dish, it’s the perfect remedy for chilly winter days. This rich and creamy vegetable soup, laden with the wholesome goodness of potatoes, carrots, and green beans, brings warmth and nostalgia to the table.

a close up shot of th Vomacka soup scooped in a spoon with another bowl in the background and some succulent plant.

I love how this Czech Vomacka soup recipe fills the kitchen with its comforting aroma whenever I am cooking it. This soup recipe could easily become your new favorite simply because it calls for most household staples. This vomacka soup recipe always reminds me of this Hamburger potato soup, just that this one contains some sort of meat. If you are into potato soups then definitely give it a try. Anything that has potatoes in it count me in Boo.

Ingredients

Ingredients photo for making Vomacka soup recipe. on the image there is celery stalks, green beans, onion, carrots, potatoes, garlic, butter, sour cream, chicken broth.

Detailed quantities are on the recipe card at the bottom of this post.

  • Butter: Used as the base for sautéing the vegetables. Adds a rich, creamy flavor. You are welcome to use olive oil.
  • Onion: Provides a foundational savory flavor.
  • Carrots: Adds sweetness and color.
  • Celery: Adds a mild, earthy flavor and crunch.
  • Green beans: Adds texture and a fresh, slightly sweet flavor.
  • Potatoes: Adds heartiness and helps thicken the soup.
  • Minced garlic: Adds a robust, aromatic flavor.
  • Heavy cream / sour cream / milk: Adds creaminess and a rich texture. Choose based on your preferred level of creaminess and tang.
  • Chicken broth: Forms the base of the soup, adding depth and savory flavor. Use low-sodium if you prefer to control the salt content.
  • Water

Seasoning

  • Oregano
  • Ground black pepper
  • Garlic powder
  • Dried Italian herbs
  • Salt to taste

How to make Vomacka Soup

  1. Prep the vegetables. Peel and cut potatoes into bite-size chunks. Peel and dice or slice the carrot, chop celery sticks, and green beans. Dice the onion.
  2. Sauté onions and minced garlic with a stick of butter or olive oil.
fried onions and garlic in a pot.
  1. Add carrots and celery then continue to sauté or fry for 3 to 5 minutes.
process photo of fried onions, carrots and celery in a pot.
  1. Add potatoes and green beans. You can chop dill if you have and add it as well (optional).
  1. Season with oregano, dried Italian herb, black pepper, garlic powder, and a pinch of salt. Or any seasoning of your choice.
  2. Add 3 cups of broth and 1 cup of water then cook for 10 to 15 minutes or until the potatoes are cooked.
process photo of fried onions, potatoes, carrots, celery, and chicken broth in a pot
Process photo- adding water to the pot of Vomacka soup.
  1. Once the potatoes are cooked, grab a masher and mash a few potato chunks to thicken the soup and create a creamy texture by adding 1 cup of heavy cream / sour cream or even milk. You can now remove it from heat and serve.
overheads shot of the a bowl filled with Vomacka soup with a spoon and table cloth beside it on a black background.

Tips and mistakes to avoid as a beginner cook

  1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
  2. If the liquid content is too much in the pot and the potatoes are cooked already, you can thicken it with a cornstarch slurry. Depending on the situation at hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.
  3. Is the soup too thick for your liking? Gradually add water or broth and stirring until you reach your desired consistency.
  4. One of the flavor profile of a vomacka soup is some sort of acidic or tangy flavor hence sour cream would be a much greater option but you can also add maybe a teaspoon of vinegar to mimic that tang flavor.

Got leftovers? How to store and reheat leftover vomacka soup

Always allow your soup to cool down to room temperature. Transfer the leftover Vomacka soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container or ziplock bags, ziplock bags save space in your freezer. It can be stored for up to 3 months.

How to reheat it

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm. If the soup is watery, just let it simmer on medium heat with the pot uncovered for the excess liquid to evaporate. If its some how hard then you can add water or broth to achieve your ideal consistency.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.

More delicious soup recipes to add to your rotation

a bowl of Vomacka soup with a spoon and table cloth beside it on a black background.

Vomacka Soup

Vomacka soup is a rich and creamy vegetable soup, laden with the wholesome goodness of potatoes, carrots, and green beans, brings warmth and nostalgia to the table.
Print Pin Rate
Course: Soup
Cuisine: American, europian
Keyword: potato soup, Vomacka soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 580kcal

Ingredients

  • 1 stick Butter
  • 1 Onion
  • 2 Carrots
  • 2 stalks Celery
  • 3.5 oz Green beans (100g)
  • 3 Potatoes
  • 1 tbsp Minced garlic
  • 1 cup Heavy cream/ sour cream/ milk
  • 3 cups Chicken broth
  • 1 cup Water

Seasoning

  • 1 tsp Oregano
  • 1 tsp Ground black pepper
  • 1 tsp Garlic powder
  • 1 tsp Dried Italian herbs
  • Salt to taste

Instructions

  • Prep the vegetables. Peel and cut potatoes into bite-size chunks. Peel and dice or slice the carrot, chop celery sticks, and green beans. Dice the onion.
  • Sauté onions and minced garlic with a stick of butter or olive oil.
  • Add carrots and celery then continue to sauté or fry for 3 to 5 minutes.
  • Add potatoes and green beans. You can chop dill if you have and add it as well (optional).
  • Season with oregano, dried Italian herb, black pepper, garlic powder, and a pinch of salt. Or any seasoning of your choice.
  • Add 3 cups of broth and 1 cup of water then cook for 15 to 20 minutes or until the potatoes are cooked.
  • Once the potatoes are cooked, grab a masher and mash a few potato chunks to thicken the soup and create a creamy texture by adding 1 cup of heavy cream / sour cream or even milk. You can now remove it from heat and serve.

Nutrition

Calories: 580kcal | Carbohydrates: 40g | Protein: 8g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 905mg | Potassium: 1040mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6956IU | Vitamin C: 40mg | Calcium: 122mg | Iron: 2mg

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