Sour cream soup with croutons
7 servings
40 minutes
Sour cream soup with croutons is a delicate, aromatic dish that comes from the depths of European culinary tradition. Its base is meat broth, which gives a rich flavor, while the addition of sour cream creates softness and a pleasant tang. Starch makes the soup's texture velvety, and nutmeg adds a subtle warming aroma. Crispy Borodinsky croutons fried in butter perfectly complement the creamy consistency. The uniqueness of this soup lies in its sophistication and richness of flavor that unfolds thanks to fresh herbs and spices. It is ideal as a warming dish on cool days or as a light yet nutritious lunch.
1
Mix the broth with sour cream and bring to a boil.
- Meat broth: 750 ml
- Sour cream: 200 g
2
Add 50 grams of butter and sprinkle with nutmeg.
- Butter: 120 g
- Ground nutmeg: pinch
3
Dissolve starch in milk, add to the soup, and cook for 15 minutes.
- Potato starch: 1 tablespoon
- Milk: 1 tablespoon
4
Chop the watercress and onion.
- Garden cress: 1 bunch
- Spring onion: 50 g
5
Fry the bread in butter.
- Borodino rye bread: 4 pieces
- Butter: 120 g
6
Let the soup cool slightly.
7
Whisk the yolk with cream and pour it into the soup in a thin stream.
- Egg yolk: 1 piece
- Cream: 4 tablespoons
8
Salt and pepper.
- Sea salt: to taste
- Ground black pepper: to taste
