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Cereals and bread from Czech Republic
Kyselo is a sour soup from the Krkonoše mountains made with bread sourdough (kvásek). The sourdough is thinned with lukewarm water and left for several hours or overnight to sour further, then simmered into a broth of mushrooms, caraway and potatoes, finished with fried onion and served with eggs.
A short entry: the sources we found record only what is said here about Kyselo itself.
| Bread sourdough (chlebový kvásek)120 g | [czechtourism] |
| Butter or lard40 g | [czechtourism] |
| Dried mushroomsA handful | [czechtourism] |
| Potatoes300 g | [czechtourism] |
| Onion1 medium | [czechtourism] |
| Water900 ml | [czechtourism] |
| Milk200 ml | [czechtourism] |
| Eggs2–4 | [czechtourism] |
| Salt and caraway | [czechtourism] |
| Starter | bread sourdough (chlebový kvásek) |
Total time across the recorded steps: 30 min
What changes: Bread sourdough thinned with warm water is left to sour overnight
Output: sour sourdough liquid.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kyselo is a sour soup from the Krkonoše mountains made with bread sourdough (kvásek). The sourdough is thinned with lukewarm water and left for several hours or overnight to sour further, then simmered into a broth of mushrooms, caraway and potatoes, finished with fried onion and served with eggs. Made in 4 steps over 30 min. The longest step, add the soured sourdough and simmer; stir in fried onion, takes 30 min (Novinky.cz).
| Main step | 30 minReported[novinky] | Add the soured sourdough and simmer; stir in fried onion |
|---|
Kyselo uses ordinary bread sourdough, thinned with water, rather than a dedicated żur or bran starter, and adds mushrooms, potatoes and eggs.
The sour liquid is simmered in the soup. In one recipe raw eggs are stirred into the fried onion so that they stay partly raw, then stirred into the soup and boiled only briefly (Novinky). The CzechTourism recipe serves runny scrambled or poached eggs. The FDA says to cook eggs until both yolk and white are firm, and that scrambled eggs should not be runny, to prevent illness from bacteria.
Every number is labelled with how it is known. How this atlas is made
Kudy z nudy lists kyselo among the traditional dishes of the Krkonoše, where housewives made do with plain foods. It says a saying held that people got up with kyselo and went to bed with kyselo.
