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Kyselo – Krkonoše soup with rye sourdough
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Source: https://recipheon.com/en/recipes/soups/kyselo-krkonose-soup-with-rye-sourdough
About this recipe
Kyselo is a traditional soup from the Czech Krkonoše Mountains, with a tangy flavor and lightly thickened texture from rye bread sourdough starter. Dried porcini and caraway give it aroma, while golden onion, butter and cream soften its acidity. Separately boiled potatoes and tender scrambled eggs turn a bowl into a satisfying meal. In this home version, the potatoes are peeled before boiling rather than cooked in their skins. You need an already mature starter from your own bread baking or a bakery, made with equal weights of rye flour and water, without salt or spices. Ready-made, seasoned Polish żurek starter has a different composition and is not a substitute here. The stated time includes soaking the mushrooms, but not making a starter from scratch.
Ingredients
For 4 servings
200 g mature rye bread sourdough starter made with equal weights of flour and water, without salt or spices
15 g dried porcini mushrooms
500 g peeled raw potatoes
120 g peeled onion
50 g unsalted butter: 25 g for the onion and 25 g for the eggs
4 medium eggs, about 200 g without shells
100 g unsweetened cream, 12% fat
1200 g water, weighed: 300 g for the mushrooms, 200 g for the starter and 700 g for the pot
2 g whole caraway seeds
6 g salt: 4 g for the soup and 2 g for the eggs
Steps
Briefly rinse the porcini in a sieve, put them in a bowl and pour over the weighed 300 g water. Leave for about an hour. Lift out the mushrooms and cut them into smaller pieces. Strain the liquid through a fine sieve lined with clean cheesecloth to catch sand and sediment; keep the clear broth for the soup.
After soaking the mushrooms, cut the peeled potatoes into cubes about 2 cm across. Put them in a separate pot, cover with about a liter of fresh unsalted water and bring to the boil. Simmer gently for about 20–25 minutes until tender. Prepare the soup in the meantime. Drain the potatoes and keep covered; do not add their cooking water to the kyselo.
AI-generated Thoroughly whisk the mature rye bread sourdough starter with the weighed 200 g cold water until smooth. This means a ready starter for baking bread made with equal weights of flour and water, not a seasoned starter for żurek soup. There is no need to feed it again or leave it to rise for this recipe.
Put the mushrooms in a pot that holds about 3 liters. Pour in all the strained broth and the remaining 700 g weighed water. Add the caraway and 4 g salt. Bring to the boil, then pour in the diluted starter, whisking constantly. Simmer over a low heat for about 30 minutes, stirring frequently from the bottom, until the soup thickens slightly and is smooth. Do not let it boil vigorously, so it does not stick and does not splash.
AI-generated Near the end of the soup's cooking time, finely chop the onion. Melt 25 g butter in a frying pan and cook the onion over a medium heat for about 8–10 minutes, stirring, until soft and lightly golden. Add it to the soup with the butter and juices from the pan. Stir gently.
Beat the eggs with the remaining 2 g salt. Melt the remaining 25 g butter in the same frying pan, pour in the eggs and cook over a low heat for about 3–4 minutes. Slowly move a spatula from the edges toward the center, forming soft curds. Take the pan off the heat once the eggs are completely set but still tender, with no raw liquid egg.
AI-generated Take the pot off the heat. Mix the cream with a few spoonfuls of hot soup in a small bowl, then pour it into the pot and stir. Heat gently for about 1–2 minutes, without a rolling boil. The kyselo should remain distinctly tangy, mushroomy and lightly creamy.
Divide the hot potatoes and scrambled eggs among four deep bowls. Ladle over the kyselo with mushrooms and onion, using all the soup. Serve immediately, without additional ingredients.
Estimated nutrition
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