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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1. Any kind of potato will do, but don't use new potatoes.
2. You can steam the potatoes.
1.
Wash the potatoes, peel and chop them, then boil in 2 l of salted water. Grate the emmental cheese.
2.
Chop the bacon in small cubes and stir-fry in butter.
3.
When the potatoes are ready mash them and add milk and sour cream. Mix well.
4.
Then add egg yolks, fried bacon with fat and grated cheese. Mix with salt, pepper, a bit of tarragon and then put it into a buttered heat resistant dish. Cook in preheated oven (220°) for 20 minutes.
5.
Serve warm.
Variations
Instead of tarragon you can use nutmeg as condiment.
