Czech Sour Cream Wild Mushroom and Potato Soup

Be the first to rate

(No Ratings Yet)

Loading...

A creamy, tangy mushroom and potato soup from the Czech countryside, brightened with white vinegar and fresh dill. Dried porcini give the broth a deep, woodsy backbone while a sour cream and egg yolk finish adds signature silkiness.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 30 gCarbs
• 4 gFiber
• 4 gSugar
• 11 gProtein
• 620 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 2.5 mgIron
• 14 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the mushroom base

• 30 g (about 1 cup) dried porcini mushrooms
• 1 1/2 cups hot water, for soaking
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 200 g cremini or button mushrooms, thinly sliced
• 2 tbsp all-purpose flour

For the soup

• 5 cups (1.2 L) low-sodium chicken or vegetable stock
• 500 g (about 3 medium) Yukon Gold potatoes, peeled and diced into 1-cm cubes
• 1 tsp whole caraway seeds
• 1 bay leaf
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For finishing and serving

• 3/4 cup (180 ml) full-fat sour cream
• 1 large egg yolk
• 2 tbsp distilled white vinegar, plus more to taste
• 1/4 cup finely chopped fresh dill, plus extra for garnish
• 2 hard-boiled eggs, peeled and sliced

Directions

1. Place the dried porcini in a bowl, cover with the hot water, and soak for 20 minutes until softened. Drain through a coffee filter or fine sieve, reserving the liquid, then chop the porcini coarsely and set aside.
2. In a Dutch oven or heavy pot, melt the butter over medium heat. Add the onion and cook 4 to 5 minutes until translucent, then add the fresh sliced mushrooms and cook 6 to 8 minutes until golden and their liquid has evaporated.
3. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw taste. Slowly pour in the stock while whisking, then add the diced potatoes, bay leaf, caraway seeds, the chopped porcini, and the reserved soaking liquid (leaving any grit behind).
4. Bring to a gentle boil, reduce the heat, and simmer uncovered for 15 to 18 minutes, until the potatoes are fork-tender. Remove the bay leaf and season with the salt and pepper.
5. In a small bowl, whisk the sour cream, egg yolk, and vinegar until smooth. Ladle about 1 cup of hot soup into the bowl and whisk constantly to temper, then pour the mixture back into the pot, stirring gently over low heat; do not let the soup boil or it will curdle.
6. Stir in the chopped dill and warm through for 1 to 2 minutes. Taste and adjust the seasoning and vinegar, adding another splash if you want a sharper sour note.
7. Ladle into bowls and top each serving with sliced hard-boiled egg and a generous pinch of fresh dill. Serve immediately with crusty rye or Czech country bread.

Cook’s Notes

• Do not let the soup boil once the sour cream mixture has been added or it will break and curdle; keep the heat on low.
• For the most authentic flavor, use a mix of wild mushrooms such as chanterelles, boletus, or morels, and toast the caraway seeds briefly in the butter first.
• The reserved porcini soaking liquid carries deep flavor but also grit from the forest floor, so strain it carefully through a paper towel or coffee filter.
• The soup thickens as it sits; loosen leftovers with a splash of stock when reheating over gentle heat.
• A tablespoon of fresh lemon juice can stand in for the vinegar if you prefer a brighter, less assertive tang.

You might also like

Desserts

Czech Honey Layer Cake

European

Czech Chimney Cake

European

Czech Potato Dumplings

European

Czech Caraway Potato Soup with Root Vegetables