Czechia
Kyselo — Czech sourdough mushroom soup
A rye-sourdough and dried-mushroom soup finished with buttery onions and scrambled eggs.
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Czechia
A rye-sourdough and dried-mushroom soup finished with buttery onions and scrambled eggs.
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4 clear steps
Whisk the starter with 250 ml of the water. Leave for at least 30 minutes as the source allows; this recipe does not describe creating a new starter.
Simmer the mushrooms and caraway in the remaining 1 liter water for about 15 minutes, until the purchased mushrooms are tender. Whisk in the diluted starter.
Bring to a gentle boil and cook, stirring, for about 10 minutes so the starter flour is cooked and the soup thickens. Season with salt and, if desired, vinegar.
Finely chop the onion. Cook in the butter until softened, add the beaten eggs and scramble until fully set and at least 71°C. Stir into the soup or divide between the bowls. Finish with herbs and serve.