Krkonoše sour soup - recipe
Regional speciality Giant Mountains
Cooking time:30 min
Quick to make, a spicy flavour and packed with vitamins - this is the king of all Krkonoše soups. The extent to which this soup spread throughout the region is illustrated by the saying: ‘sour soup for breakfast, sour soup before bed'. The basic ingredient is pheasant killed with a spade - but have no fear, this just means potatoes!
Ingredients:
| 120 g bread yeast 40 g butter or fat a handful of dried mushrooms (preferably a mix of different sorts) 300 g potatoes |
1 medium size onion 900 ml of water 200 ml milk 2 eggs salt caraway seeds |
Instructions:
Dilute the bread yeast with a little lukewarm water and leave for several hours, preferably overnight, to rise. Put the mushrooms and caraway seeds into a pan, add the peeled, washed and cubed potatoes, then cover with water. Add a pinch of salt and cook until soft. Then add the yeast and simmer. Fry a finely chopped onion in butter or fat and add to the soup. Serve with lightly cooked scrambled eggs which are put into the soup at the table.
NB:
In some areas the potatoes are cooked in their skins, in others they are boiled separately, sliced and put into the soup.
Speciality is served in these restaurants:
| name: | Hotel Horizont [1] |
| place: | Pec pod Sněžkou |
| meal prices from: | 150 Kč |
| rating: | |
| more » |
| name: | Panorama Restaurant [2] |
| place: | Špindlerův Mlýn |
| meal prices from: | 125 Kč |
| rating: | - |
| more » |
