5 recipes
A rich bone broth made from pork, veal, and beef bones, built on caramelized root vegetables and finished with a sour cream thickening and a splash of vinegar.
Velvety cauliflower soup thickened with a white roux, finished with sour cream and lemon. A classic Central European cream potage.
Silky celeriac soup enriched with sour cream and bone broth, crowned with shatteringly crisp smoked bacon. A classic Central European winter soup.
Silky potato and leek soup finished with sour cream and egg yolk, served with golden croutons. The 18th-century French classic that changed European cooking.
A thrifty Central European peasant soup made from young spinach roots, smoked bacon, and a garlic-soured milk finish. Nothing wasted, everything flavored.