Česnečka Garlic Soup with Shredded Beef and Rye Croutons

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A restorative Czech garlic soup built on rich homemade beef broth, with tender shredded beef shank, potatoes, caraway and marjoram, finished with Edam cheese and crunchy rye croutons. This Czech-inspired beef recipe, ready in about 160 minutes, pairs beef shank (bone-in), water, carrot, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 140 min Serves 4 Czech cuisine 420 cal/serving

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Ingredients

600 g beef shank (bone-in)
2 liters water
1 carrot, halved
1 onion, halved
1 bay leaf
6 black peppercorns
400 g potatoes, diced
10 garlic cloves, crushed
2 tbsp butter
1 tsp caraway seeds
2 tsp dried marjoram
4 slices rye bread, cubed
2 tbsp olive oil
100 g Edam cheese, grated
2 tbsp fresh parsley, chopped
to taste salt

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Instructions

Step 1: Place beef shank, water, carrot, onion, bay leaf and peppercorns in a large pot. Bring to a boil, skim the foam, then simmer partly covered for 2 hours until the meat falls off the bone.
Step 2: Remove the shank and shred the meat, discarding bone and gristle. Strain the broth; you should have about 1.5 liters.
Step 3: In a clean pot, melt the butter and add caraway seeds for 30 seconds. Add the potatoes and broth, season with salt and simmer 15 minutes until tender.
Step 4: Meanwhile toss the rye bread cubes with olive oil and a pinch of salt and toast in a 200°C (400°F) oven or dry skillet for 8–10 minutes until crisp.
Step 5: Remove the soup from heat. Stir in the crushed garlic, marjoram and shredded beef; let stand 5 minutes so the garlic stays bright and pungent.
Step 6: Ladle into bowls, top with grated Edam, croutons and parsley, and serve immediately.