Zemiakova Polievka

Prepare a large pot with water and bring to a boil; add the bouquet garni and allow it to infuse for 2-3 minutes to flavor the base broth.

Dice the bacon into small pieces and render it in a separate skillet over medium heat until crispy, then set aside, reserving the fat in the pan.

Dice the onion and garlic; sauté them in the bacon fat until softened and fragrant, about 3-4 minutes.

Sprinkle flour over the softened onion and garlic, stirring constantly for 1-2 minutes to create a light roux.

Add the diced mushrooms to the roux and cook for 2-3 minutes until they begin to release their moisture.

Pour the onion-mushroom mixture into the simmering broth, stirring well to incorporate the roux evenly.

Peel and cut the potatoes into bite-sized cubes; add them to the pot and bring to a gentle boil.

Season the soup with caraway seeds and marjoram, stirring to combine; simmer until the potatoes are tender, about 15-20 minutes.

Whisk the egg yolk with the sour cream in a small bowl until smooth and fully combined.

Reduce the heat to low and slowly ladle some of the hot broth into the sour cream mixture while whisking constantly to temper the egg yolk.

Pour the tempered sour cream mixture back into the pot, stirring gently to incorporate it throughout the soup without breaking up the potatoes.

Stir in the reserved crispy bacon, taste for seasoning, and serve hot in bowls.