Written by Petr Kouble
This traditional dish is easy to prepare. Its origin is in the area of the Giant mountains (“Krkonose” in Czech). You can relish its acidulous taste and benefit from its huge number of vitamins. This soup is known under the nickname “the queen of the Giant mountains’ soups.” This recipe was widely spread among the people since its ingredients were accessible and affordable – many of the ingredients were found on commoners’ fields.
Therefore, people used to say that one gets up with Krkonose sourdough soup and goes to bed with it. The main ingredient was nicknamed “partridges shot with a mattock” – potatoes were meant by this, of course.
This recipe comes from the area of the Giant Mountains (“Krkonose,” in Czech) where the Hradec Kralove and Liberec Regions meet. For more information about those regions, click here and here.
2/3 cup sourdough
3 Tbs butter or lard
1/2 cup Portobello mushrooms
1 1/2 lbs potatoes
1 onion
4 cups water
1/4 cup milk
2 eggs
salt to taste
1 tsp caraway seeds
Put a little cold water in sourdough and let it sit for some time – at best for the whole night until the sourdough rises. Afterwards, put portobello mushrooms and caraway seeds into a pot, along with peeled, well-washed shredded potatoes; cook these ingredients in salted water until they are tender. Then add the risen sourdough and continue boiling for some time. Next, dice an onion into small pieces and fry it with butter or lard before adding it to the soup. Then, without overcooking them, prepare scrambled eggs. Finally, add the eggs to the soup; they will be cooked after a while.
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