Sour soup from the Giant mountains

Sour soup from the Giant Mountains (in Czech Krkonošské kyselo) is a traditional soup typical for the region of the Giant Mountains. It is based on sourdough bread and it is very hearty.


to leaven bread:

  • 250 g whole wheat or rye flour
  • 250 ml of hot water

to soup:

  • 1.2 liters of water
  • 50 g of dried mushrooms
  • 5 potatoes
  • 4 eggs
  • whole cumin
  • salt

Preparation process:

First prepare the bread yeast. Well mix flour with warm water and let stand under a towel in a warm place at least 24 hours, preferably 48 hours. Place dried pre-soaked mushrooms and cumin into a litre of boiling salted water and let simmer for about 10 minutes. Add about 200 ml of cold water to bread leaven and whisk the blend properly. Whisk the mixture of bread leaven to mushroom broth and leave together boil for 20-30 minutes. Towards the end of cooking, add the chopped potatoes. Finally, fry in butter finely chopped onion, pour the whisked eggs and prepare scrambled eggs, which are inserted into the hot soup up to the plate.

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