Garlic Soup Česnečka

Peel the potatoes and cut them into cubes about 1.5 cm on each side. Slice the garlic thinly — 6 cloves will go into sautéing, and 2 cloves should be kept whole until the end of cooking.

In a heavy-bottomed pot, melt the lard over medium heat. Add the potatoes and sauté for 5 minutes, stirring often, until lightly golden.

Add the sliced garlic (6 cloves) and the bay leaf, and sauté for exactly 1 minute — no longer, or the garlic will turn bitter.

Pour in the broth and bring to a boil. Add the caraway seeds, season with salt and pepper to taste, reduce the heat to low, cover with a lid and simmer for 15-20 minutes until the potatoes are tender.

Meanwhile, cut the bread into 1.5 cm cubes and toast in a dry skillet (or with a little lard) until crisp and golden, 4-5 minutes, turning often.

Lightly beat the eggs with a fork. Once the potatoes are tender, grate the remaining garlic (2 cloves) into the soup and add the marjoram.

Stirring the soup continuously in a circular motion, pour in the beaten eggs in a thin stream — the hot broth will set them instantly into tender ribbons. Simmer for another 1-2 minutes over low heat, without bringing to a boil.

Ladle the soup into bowls, sprinkle with fresh chopped parsley and serve immediately while hot, with the garlic croutons served separately in a small bowl.