Kyselo (Czech Sourdough Mushroom Soup)
Kyselo (Czech Sourdough Mushroom Soup) — a czech recipe, 11 ingredients, about 60 min.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- Potatoes
- 100 g sourdough starter, ideally made with rye flour
- 15 g dried porcini mushrooms, preferably Central European
- 1 tablespoon caraway seeds
- 1250 ml water
- 1 onion, chopped
- 20 g butter
- 3 chicken eggs
- Salt
- Vinegar
- Chopped green herbs, such as parsley or scallion
Make it lactose-friendly
- 20 g butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Boil potatoes with their skins, then peel them, chop onto small pieces and roast it in a pan (without adding grease).
- Put 1 cup tepid water into a bowl. Stir in the sourdough starter. Cover with a clean cloth, and let rest at room temperature for 30 minutes to 3 hours.
- Put 4¼ cups water into a stockpot. Add the dried mushrooms and caraway, and boil for at least 15 minutes to make a strong broth.
- Carefully add the sourdough mixture into the broth, stirring well—there is a danger that the sourdough will shrink into small dumplings.
- Boil the soup, stirring, until the sourdough thickens the mixture. This should take about 10 minutes.
- Sauté the chopped onion with butter in a pan. Stir it into the soup.
- Beat the eggs with a pinch of salt, and scramble them in an ungreased pan. Stir the cooked eggs into the soup.
- Season the soup to taste with salt and vinegar. It should be mildly sour, flavored primarily by the mushrooms and sourdough.
- Served the soup hot, garnished with the chopped herbs, with the potatoes as a side dish. Individual diners may wish to add additional vinegar and salt to taste.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0