Czech Sourdough Soup with Mushrooms and Eggs
Krkonošské kyselo is a humble mountain dish from the Czech mountains, built on a generous amount of mushrooms and a proper sourdough starter. This version adds potatoes, cream and scrambled eggs for extra richness. The result is a comforting, deeply flavoured soup that is hard to resist.
Prep: 20 min
Cook: 40 min
Servings: 6
Energy: 403 kcal per serving
Method
01.
Soak the dried mushrooms in water and chop the fresh ones. Stir the sourdough starter thoroughly into 1 litre of lukewarm water, add salt and caraway seeds, and add the mushrooms – the dried ones along with their soaking liquid.
02.
Then decide whether you want the potatoes in the soup or served separately. In the first case, peel and chop them, add them to the soup and simmer over a low heat for about 20 minutes. In the second case, cook them separately in their skins, then peel and slice them.
03.
Sauté the onion in half the butter until golden brown and add it to the soup towards the end of cooking.
04.
Stir in the cream and add salt to taste.
05.
In the remaining butter, prepare soft scrambled eggs in a pan and either add them straight to the soup or serve them separately.
06.
Because kyselo was a poor man's dish, traditionalists would leave out the onion, cream and eggs – decide according to your own taste.
