Sour Cream Soup (Tejfölös Leves)

So far Our winter has been pretty mild here in prague, but it’s still thankfully cold enough for a bowl of hot soup.

After a full day of teaching, I wasn’t really in the mood to spend a lot of time cooking — but, I still felt like trying something new. While flipping through my favourite Transylvanian cookbook [Erdélyi Lakoma, 1980], I found an easy recipe for this sour cream soup.

I adapted this recipe a little by adding some carrots and noodles, although next time I’ll probably add some potato as well.

Note: I wasn’t in love with the idea of the nutmeg in this recipe, but it surprisingly added a subtle unexpectedly savoury flavour that complimented the sour cream.

Ingredients

Sour Cream Soup

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1 tsp butter

1 tbs flour

1 yellow onion

700 ml broth

150 g sour cream

2 nutmeg seeds

cumin seeds, a pinch

salt and pepper, to taste

100 g noodles

method

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01 PREPARTION

Finely chop your onions, and then chop your carrots into small disks.

02 MAKE YOUR BASE

Slowly melt your butter in a medium soup pot. Add your onions and cook them until they are glossy. Next add a tablespoon of flour and mix this until it’s evenly distributed.

03 MAKE YOUR BROTH

Add your carrots, cumin seeds, pepper, and nutmeg. Give it a good stir and cook for about 2 minutes. After this, add in your chicken broth, and then cover it with a lid. Let it simmer for about 30 minutes.

04 MAKE IT CREAMY

Once the carrots have softened you can add some salt and sour cream. (Slowly add the sour scream by mixing it with some hot broth in a separate container. This will keep it from clumping in the soup.)

05 ADD IN SOME NOODLES

Cook noodles one the side, and add them when serving.

06 SERVE & ENJOY!

I served it with some fresh baked baguette and butter.

[*Note: The recipe I adapted this from mentions that you can serve it with roasted (hot) nuts. I wasn’t sure which nuts would go well, so I added some carrots and noodles this time.]