Steps
Step-by-step
1 Boil potatoes with their skins, then peel them, chop onto small pieces and roast it in a pan (without adding grease). 2 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. 3 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. 4 Carefully add the sourdough mixture into the broth, stirring well—there is a danger that the sourdough will shrink into small dumplings. 5 Boil the soup, stirring, until the sourdough thickens the mixture. This should take about 10 minutes. 6 Sauté the chopped onion with butter in a pan. Stir it into the soup. 7 Beat the eggs with a pinch of salt, and scramble them in an ungreased pan. Stir the cooked eggs into the soup. 8 Season the soup to taste with salt and vinegar. It should be mildly sour, flavored primarily by the mushrooms and sourdough. 9 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. Notes === Variations === * The eggs can also be be hard-boiled and chopped instead of scrambled. * Sometimes kyselo is made softer by adding cream. * 150 g fresh mushrooms may be used instead of the dried ones. * The potatoes are sometimes boiled directly in the water: added at beginning into the stockpot and then logically not roasted. But, roasted potatoes are crispy and more delicious. There are also
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
