Krkonošské kyselo III

Last Updated on October 23, 2024

This soup thickened with sourdough bread was cooked in the Krkonoše, Pokrkonoše and Šumava. It has many variations, but the basis is usually mushrooms and sourdough bread. If we want to cook the soup, we must first make the sourdough starter from rye flour 3 days in advance!

Ingredients:

250 g of fresh mushrooms (or 25 g dried) 250 g potatoes 250 g sourdough 1.5 l water

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2 pcs of egg butter pepper salt For sourdough: 4 tbsp of rye flour 2 dl 2 dlmoist water 1/2 pcs grated onion

Procedure:

1. Stir the sourdough starter in 1.5 litres of lukewarm water, add chopped fresh mushrooms (or pre-soaked dried ones), chopped potatoes, salt, pepper
2. Boil until the potatoes are soft, approximately 20 minutes
3. 4. Season the soup with vinegar if necessary, sometimes cream was added, pour it into plates, add a scoop of scrambled eggs and serve.

Making the sourdough:
In 2 dl of lukewarm water, stir 4 tbsp of rye flour, add 1/
2 grated onions, cover and leave in a warm place for 3 days to rise.

Recommendation:

You can buy sourdough starter in some bakeries.