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Soups: Bohemian Sour Egg Soup

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Soups: Bohemian Sour Egg Soup

The perfect soups: bohemian sour egg soup recipe with a picture and simple step-by-step instructions.

  • 4 Eggs
  • 1 l Meatsoup
  • 3 tbsp Wheat semolina
  • 1 tbsp Butter
  • 1 Pickled cucumber
  • 100 m Pickled cucumber stock
  • 1 Peppers canned cooked
  • Vinegar
  • Salt
  • Black pepper from the mill
  • Nutmeg
  • 2 tbsp Freshly chopped chives
  • 2 Discs Farmers bread
  1. In a small Heat the butter in a saucepan, stir in the semolina and lightly toast, set aside to cool. Chop the pickled cucumber and puree with 100 ml of cucumber stock. Chop the pepper into small pieces.
  2. Mix the eggs with the cucumber mixture and semolina and use the whisk to beat the boiling broth vigorously. Dice the bread slices and make crispy croutons in the pan with a little oil. Finally season with the spices and serve sprinkled with the chives and croutons.
Dinner
European
soups: bohemian sour egg soup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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