Creamy Sour Soup with Boiled Egg and Mushrooms
By chef Gulasch
A classic Czech soup from the foothills of the Krkonoše Mountains. However, because the bread roll lacks sourdough starter, we've created an adjusted no-starter version with a poached egg.
- 34 min
- total
- Easy
- level
5 min prep · 29 min cook
What you will need
-
Potatoes 50 g -
Eggs 1 pcs -
Champignons 30 g -
Double Cream 60 ml
-
Apple Cider Vinegar 20 ml -
Butter 10 g -
Plain Flour 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍲✨
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Prepare the roux. Make a light roux from butter and flour by melting the butter in a small saucepan over low heat, dusting it with flour and, stirring constantly, briefly cooking for about 1–2 minutes
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Add the cream and water. Pour in the cream and half a cup of water per serving and bring to a simmer over low heat
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Dice the potatoes. Cut the potatoes into small cubes
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Cut the mushrooms. Cut the mushrooms in half
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Add the potatoes. Add the potatoes to the soup and cook over low heat for about 15 minutes, until tender
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Sauté the potatoes. Sauté the mushrooms in a pan over medium heat for about 4–5 minutes until golden, season with salt and pepper
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Prepare a poached egg. Prepare a poached egg: bring water with a splash of vinegar to a boil, then reduce to a gentle simmer, create a whirlpool and add the egg, which you cook just below boiling for about 4–5 minutes until the white is set
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Season with vinegar. Season the soup with vinegar and salt to taste
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Serve. Serve and enjoy the dish 🍲🍳✨
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