Zakysanou Smetanou Polévka z Krkonoš (Sour Cream Soup from the Giant Mountains)
Sour Cream Soup from the Giant Mountains is a traditional Czech recipe for a classic soup of potatoes, hard-boiled (or poached) eggs and dried mushrooms in a yeasted sour cream and vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Czech version of: Sour Cream Soup from the Giant Mountains.
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Ingredients:
1.2l vegetable stock
salt, to taste
240g dried mushrooms (your choice)
1 tsp caraway seeds, lightly crushed
30g yeast
60g butter
1 large onion, finely chopped
4 medium eggs, hard-boiled and chopped
6 large potatoes, sliced
250ml sour cream
Method:
Bring a pan of lightly salted water to a boil and add the mushrooms and caraway seeds. Return to a boil and cook the mushrooms for 30 minutes.
Mix the yeast with a little warm water to dissolve then stir into the soup. Meanwhile, melt the butter in a pan and use to fry the onions until golden brown (about 10 minutes). Take off the heat and stir into the soup. Cook for 3 minutes then add the potato slices. Bring the soup to a simmer and cook for about 25 minutes, or until the potatoes are tender.
Take off the heat, stir-in the sour cream and eggs then serve ladled into warmed soup bowls.
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