Kyselo (Czech Sourdough Mushroom Soup)
Kyselo or krkonošské kyselo is a traditional Bohemian sour soup featuring mushrooms and sourdough. It originates from the Krkonoše mountain region in northern Bohemia. Kyselo is a nutritious food, so it is often served as a main course, but in small quantities it could also be served as a soup course.
Source and licence
"Kyselo (Czech Sourdough Mushroom Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kyselo_(Czech_Sourdough_Mushroom_Soup), revision 4610379), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kyselo_(Czech_Sourdough_Mushroom_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4610379
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- Boil potatoes with their skins, then peel them, chop onto small pieces and roast it in a pan (without adding grease).
- Put 250 ml 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 1000 ml 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.