The Best Czech Garlic Soup (Česnečka) - Hangover Soup

Get ready to warm up your winter evenings with a hearty and flavorful bowl of Czech Garlic Soup known as Česnečka! I've seen this hangover soup made with beef, chicken, and just vegetables, so it wasn't a stretch to use goose meat.

5 from 21 votes

Print Rate

Course: Main Course, Soup

Cuisine: American, Czech

Keyword: 30 minute meal, Česnečka, czech food, czech garlic soup, duck recipes and goose recipes, dutch oven, garlic soup, new years, quick and easy, soups, stews, and chili

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Author: Jeff Benda

Ingredients

1 pound skinless goose or duck breast
½ teaspoon kosher salt
½ teaspoon black pepper
2 Tablespoons olive oil
4 medium potatoes, cleaned & cubed (about 1 pound)
8 garlic cloves, peeled
6 cups goose or chicken broth
1 teaspoon fresh marjoram (or ½ teaspoon dried marjoram)
2 bay leaves
croutons

Instructions

Place the goose breast on a cutting board and tenderize with a Jaccard meat tenderizer or meat mallet, then cut into 1-inch cubes.
In a medium bowl, combine the salt and pepper. Add the meat to the bowl, toss to coat well.
In my favorite 6-quart Dutch oven, heat 1 Tablespoon of the olive oil over medium-high heat. Add the goose meat and sauté for 3 minutes, stirring constantly.
Using a slotted spoon, transfer the cooked goose meat to a large plate and set aside.
In the same 6-quart Dutch oven, heat the other 1 Tablespoon of olive oil over medium heat. Add the potatoes and sauté for 4 minutes, stirring every 30 seconds.
Add garlic cloves and sauté for 1 minute.
Pour in the broth, stir well, and bring to a boil.
Reduce the heat to low, add the marjoram, bay leaves, and cooked goose meat, and simmer for 10-15 minutes.
Season with salt and pepper as needed and serve immediately with croutons.