Zemiakova Polievka

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  1. Soften the mushrooms in water overnight.
  2. Peel and cube the potatoes, clean and finely chop the bouquet garni and cure the bacon.
  3. Bring the mushrooms, potatoes, bouquet garni, bacon, caraway seeds and marjoram to a boil in 5 cups of water.
  4. Bring them to a boil and simmer for 20 minutes.
  5. Peel the onion and garlic clove, and fry them to golden brown in the butter.
  6. Sprinkle in the flour and stir to a roux.
  7. Add the roux to the soup, stirring constantly, and pass the soup through a sieve.
  8. Season with generous amounts of salt and pepper.
  9. Combine the egg yolk and the sour cream, remove the soup from the heat, and stir in the egg-cream mixture.
  10. Garnish with parsley and serve.