Kyselo with mushrooms and eggs from Podkrkonoší

This soup from the foothills was also prepared in the cities during the First World War.

Ingredients:

100-150 g of boiled potatoes 30 g of butter 20 g of yeast or 2 tablespoons of dry bread sourdough 1/4 l sour cream 1/4 l milk 3/4 l water 2 pcs of egg 1 pcs

td>onions 1 handful of fresh or reasonably dried mushrooms

/tr>

2 tablespoons bread flour cumin salt

Procedure:

1. Add salt, cumin, chopped fresh or swollen dried mushrooms to the water
2. A few hours before cooking, pour lukewarm water or milk over the sourdough starter, mix with bread flour or prepare a sourdough starter from yeast and flour
3. Pour the well-boiled sourdough starter preferably through a colander into the boiling soup, stirring constantly
4. Pour the cream and beaten egg over the boiled soup and add the fried and chopped onion
5. Put the cooked potatoes on the plates, fry the eggs in butter and pour the soup over them.

Note:

It was very often prepared without eggs.