A delicious Kyselo recipe shared with us by the wonderful Czech chef Michal Hromas.
Kyselo originates from the Krkonoše mountains and has been the traditional daily food for the poor people in the region. Potatoes were one of the few vegetables that grew in the area. People also picked mushrooms, which were called ‘meat of the forest’. These wild mushrooms were a great aromatic substitute for meat. Caraway grew wildly in the meadow.
To make a rich and filling Kyselo, scrambled eggs with onion were added. And because every housewife kept rye bread ferment in a pot behind a stove – it was used to thicken a soup.
This soup with its rich taste and aroma is still very popular in the Czech Republic and for me it reminds me of the highlanders who have been eating this soup for generations, hot or cold. It’s the true taste of the Krkonoše mountains.
- Water - 1L/ 4 cups
- Potatoes - 4, large, peeled and cut into cubes
- Dried WIld Mushrooms - 1, handful
- Eggs - 6
- Caraway Seeds - 1 tsp.
- Salt - 1 tbsp.
- White Onion - 1, peeled and cut into cubes
- Whipping Cream - 200ml/0.8 cup
- Rye Sourdough Starter - 200g/ 7 oz.
Soak the dried wild mushrooms into cold water for at least 2 hours.
Bring 4 cups/1L water to boil, add the cubed potatoes, salt and caraway seeds.
Add the soaked wild mushrooms and simmer until the potatoes are tender. Stir in the rye sourdough starter.
In a separate pan, fry the cubed onion until golden brown and the whipped eggs and whipping cream mixture, and leave for a few minutes to thicken a bit.
Add the onion and egg mixture to the soup and simmer for another 5 minutes. Serve with crusty farm bread.