It is one of the most popular soups in central and eastern Europe, not much like the cream-soups that are widespread in western Europe. This is one reason for giving it a try
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You can use any other kind of cheese with a strong taste. I recommend Cheddar.
1.
Peel the potatoes, cut one quarter into thin long pieces and chop the rest in small pieces. Put the long pieces into water.
2.
Finely chop the onion and fry it in butter, then add the small pieces of potato. Cover and steam for a short time.
3.
Meanwhile prepare stock from 1 l of boiled water and 2 chicken stock cubes. Pour the stock and the wine over the potatoes. When the potatoes are soft, use a hand-held blender to mash the potatoes and get the cream soup.
4.
Heat oil and fry the long pieces of potato to get fried potatoes. Keep them warm.
5.
Mix the egg yolks with sour cream, chop finely the herbs and add them to the soup. Grate some cheese or cut smaller pieces into the soup. Finally add 2 sp of lemon juice.
6.
Add salt and white pepper according to your taste.
