Jihlava soup - recipe
Regional speciality Czech-Moravian Highlands
Preparation time:10 min
Cooking time:20 min
Cooking time:20 min
Number of portions:4–6
This classic broth was often given a smoother flavour with buttermilk. It’s a good thing it didn’t remain hidden in the pages of grandmother’s recipe book as it tastes amazing!
Ingredients:
| 1 l buttermilk 0.5 l vegetable stock 500 g potatoes 60 g butter |
40 g fine flour 2–3 eggs salt caraway seeds |
Instructions:
Peel and dice the potatoes, cover with boiling water and add a pinch of salt. When the potatoes go soft, thicken with roux made from flour and half of the butter, then pour in the buttermilk. Stirring constantly, allow the soup to simmer. Season with caraway seeds, add the other half of the butter and finally break an egg into the soup. Cook some more on a low heat and serve.
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