Dear cooks, I offer you another recipe for 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 on 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 the bay leaf and cook for 20 minutes. Add the sliced potatoes, cook until tender.
Pour flour into sour cream, add to the soup, mix.
Stirring, cook for a few minutes to thicken the soup, remove the bay leaf. You may need to add some water. Add salt to taste, add thyme and marjoram and pepper to taste. Turn off the soup.
In a separate, preferably narrow saucepan, boil 1 liter of water, add vinegar. In a bucket greased with sunflower oil, gently break the egg and lower it into boiling water. Cook the egg for 2 minutes. Pour the soup into a bowl, remove the poached egg with a slotted spoon and transfer it to a bowl with soup. The same should be done with the remaining portions. Garnish the soup with parsley or dill leaves.