Can I make this soup vegetarian?
Yes, this recipe is already vegetarian as written, using vegetable broth.
LUNCH
Slovak Demikát (Garlic and Bryndza Soup) with Croutons
This creamy and flavorful Slovak Demikát soup features the unique tang of bryndza sheep cheese, balanced with aromatic garlic and a hint of caraway. Served with crispy homemade croutons, it's a comforting and quick lunch that's both hearty and satisfying.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the minced garlic and caraway seeds, sautéing for 1 minute until fragrant, being careful not to burn the garlic.
02
Pour in the vegetable broth and bring it to a simmer. Reduce heat to low and let it gently simmer for 5 minutes to allow the flavors to meld.
03
While the soup simmers, prepare the croutons. Toss the cubed stale bread with 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet.
04
Bake the croutons in an oven preheated to 375°F (190°C) for 8-10 minutes, or until golden brown and crispy, tossing halfway through.
05
Remove the pot from the heat. Gradually whisk in the crumbled bryndza cheese until it is fully melted and incorporated into the soup. Stir in the heavy cream.
06
Season the soup with 1/4 teaspoon of salt, or to taste. Ladle the hot soup into bowls.
07
Garnish each serving with a sprinkle of fresh chopped parsley and a generous handful of crispy homemade croutons. Serve immediately.
About This Recipe
This creamy and flavorful Slovak Demikát soup features the unique tang of bryndza sheep cheese, balanced with aromatic garlic and a hint of caraway. Served with crispy homemade croutons, it's a comforting and quick lunch that's both hearty and satisfying.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra creamy texture, you can blend a small portion of the soup with an immersion blender before adding the bryndza cheese. Adjust the amount of garlic to your preference; some traditional recipes use even more!
Easy Substitutions
If bryndza cheese is unavailable, a mix of feta cheese and cream cheese (2:1 ratio) can offer a similar tangy and creamy profile. Vegetable broth can be swapped for chicken broth. For gluten-free croutons, use gluten-free bread.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Store croutons separately in an airtight container at room temperature for up to 3 days to maintain crispness. Reheat soup gently on the stovetop.
Serving Suggestions
Serve this Demikát soup as a light lunch with a side of fresh, crusty rye bread. It also pairs wonderfully with a simple green salad dressed with a vinaigrette. For a heartier meal, consider serving it alongside grilled sausages or a small portion of roasted potatoes. A dollop of sour cream on top can add another layer of creaminess.
Common Mistakes
Overheating the soup after adding bryndza cheese can cause it to curdle; always remove from heat before stirring in the cheese. Not mincing the garlic finely enough can result in strong, uneven garlic bites. Forgetting to toss the croutons can lead to uneven browning. Using fresh, soft bread for croutons will result in a chewy rather than crispy texture. Not seasoning the soup adequately can leave it bland, so taste and adjust salt as needed.
Frequently Asked Questions
What if I can't find bryndza cheese?
As a substitute, you can try a mixture of crumbled feta cheese and cream cheese (about 2 parts feta to 1 part cream cheese) to mimic the tangy and creamy profile.
Can I make the croutons ahead of time?
Yes, croutons can be made up to 3 days in advance and stored in an airtight container at room temperature to keep them crispy.
Is this soup spicy?
No, Demikát is not typically spicy. The flavor comes from garlic, bryndza cheese, and caraway seeds. You can add a pinch of black pepper if you like a little warmth.
MORE TO KNOW
Bryndza cheese is a soft, crumbly sheep's milk cheese, often with a distinct tangy and salty flavor. Its unique texture and taste are central to Demikát. When adding bryndza, ensure the soup is off the heat to prevent the cheese from curdling. Whisking it in gradually helps create a smooth, emulsified texture. The caraway seeds are a classic Slovak spice that adds a warm, slightly anise-like note, complementing the garlic and cheese beautifully.
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