Dear cooks, I offer you another recipe of soup from Czech cuisine. This is a light and at the same time hearty soup, the preparation of which will take less than an hour, which you will certainly appreciate in these hot days. The soup is very tasty, creamy, just wonderful!
The soup is so easy to prepare that there is almost nothing to photograph. Chop the cabbage, pour 1 liter of water, add a bay leaf and boil for 20 minutes. Add the sliced potatoes, cook until tender.
In sour cream stir in the flour, add to soup, stir.
Stirring cook for a few minutes to thicken the soup, remove the Bay leaf. You may need to add a little water. Season with salt to taste, add thyme and marjoram and pepper to taste. Turn off the soup.
In a separate, preferably to a narrow pot boil 1 liter of water, add the vinegar. In the bucket, greased with sunflower oil, gently crack the egg and drop into boiling water. Boil egg minutes 2. In a bowl, pour the soup with a slotted spoon to remove the poached egg and put it in a bowl of soup. The same should be done with the rest of the portions. Decorate soup with parsley leaves or dill.