RecipesKrkonošské kyselo
In 4 liters of cold water, we throw in a packet of sourdough, stir it, and let it sit for about 1 hour (we can also leave it overnight). We wash the potatoes and boil them in their skins. We soak the mushrooms to soften them, for approximately 15 minutes. We peel the cooked potatoes and cut them into cubes.
Ingredients (what you need)
5 pcs potatoes
2 pcs onions
1 pack sourdough
1 handful dried mushrooms
150 g butter
4 pcs eggs
1 pinch caraway
1 pinch salt
4 l cold water
Recipe steps
We dissolve the sourdough soaked in water, add salt, mushrooms, and caraway seeds. We cook it for about an hour, stirring occasionally until the sourdough thickens. We finely chop the peeled onion. In a pan, we melt butter and sauté the onion in it, then add the eggs, which we lightly fry so they remain partially fresh. When the water with the sourdough becomes clear and thick, we stir in the onion with the eggs and let it cook for a while.
Finally, we add the chopped potatoes, and we can serve the sour soup.
Additional information about the recipe Krkonošské kyselo
The Krkonošské kyselo is a traditional Czech soup that originates from the mountainous area of Krkonoš. The main ingredients are sauerkraut, potatoes, and rye bread, giving it a unique flavor. The soup is often seasoned with garlic and caraway seeds, and is usually served hot, making it ideal for warming up in cold weather. Kyselo is popular not only for its taste but also for its nutritional value, making it an ideal meal after demanding hikes in the mountains. This regional specialty represents a piece of Czech culture and tradition.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
