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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
Easy

5 min prep · 29 min cook

Creamy Sour Soup with Boiled Egg and Mushrooms
357 kcal · per serving
Protein 8g Carbs 14g Fat 28g
Ingredients

What you will need

7 items · serves 1
  • 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

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Method

Steps to cook

10 steps · 29 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍲✨

  2. 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

  3. 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

  4. Dice the potatoes. Cut the potatoes into small cubes

  5. Cut the mushrooms. Cut the mushrooms in half

  6. Add the potatoes. Add the potatoes to the soup and cook over low heat for about 15 minutes, until tender

  7. Sauté the potatoes. Sauté the mushrooms in a pan over medium heat for about 4–5 minutes until golden, season with salt and pepper

  8. 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

  9. Season with vinegar. Season the soup with vinegar and salt to taste

  10. Serve. Serve and enjoy the dish 🍲🍳✨

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