Garlic Soup
This Cezhorian dish is lauded amongst the locals as both a fortifying remedy for the ill and a hangover cure.
As the name suggests, this simple clear soup uses copious amounts of sliced garlic, but there are also chopped potatoes and dried herbs (the latter depending vastly on the region). These are all sautéed in lard until they turn a light golden colour.
Manufacturing process
The base consists either of water or a thin chicken broth. It is added into the same pot before the whole dish is brought to a simmer and left until the potatoes are cooked.
It’s typically served with pieces of toasted bread sprinkled on top. Other additions sometimes include a beaten egg, ham or grated cheese.
It tastes heavily of garlic, but is perfect for keeping the harsh Cezhory winter at bay.
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