First, soak the mushrooms in a small amount of water. Mix the rye yeast in 200 ml of water until a smooth mixture is obtained. In a large pan, boil the finely chopped potatoes, cumin and soaked mushrooms with the remaining water in 1.8 liters of salted water. While the soup is cooking, heat the lard and butter in a saucepan and fry the finely chopped onion until it becomes glassy. After about twenty minutes of boiling, slowly pour the mixed yeast into the boiling soup, stirring constantly, and add the fried onion. Boil everything for a few more minutes. Prepare the scrambled eggs in the pan in which we sautéed the onion. We serve the finished sourdough with a portion of scrambled eggs, and the prepared deep dish can be decorated with fresh parsley or chives.
250 g of rye sourdough
200ml of water
1.8 liters of water
3 large potatoes
3 handfuls of dried mushrooms (30 g) + a little water
1 tablespoon whole cumin
3 teaspoons of salt
1 large onion
1 tablespoon of lard
1 tablespoon butter
4 M eggs
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2024-01-07 11:34:15
#Recipe #Krkonose #sour #scrambled #eggs