Carpathian soup with cumin and sour cream
Caraway is quite a popular seasoning in many parts of Galicia, on both sides of the Ukrainian-Polish border. However, it is used most of all in the Carpathians. Not surprisingly, it was there that a simple but original soup with cumin was invented, the recipe of which was brought from the mountains by Sergey Pozhar, a Galician living in St. Petersburg, one of the most popular bloggers in Russia. Cumin is a spice that stimulates the appetite and aids digestion, so this soup is a good way to start a dinner that will be followed by a piece of fatty pork or lamb.
Ingredients
| water 250 ml |
| sour cream 750 ml |
| cumin 1 tbsp. |
| flour 2 tbsp. |
| white loaf (for breadcrumbs) |
| salt |
| pepper |
Instructions
Step 1
Cut the loaf into cubes and dry in the oven or in a frying pan until golden.
Step 2
Bring the water to the boil, salt, add the cumin and simmer for 5 minutes.
Step 3
Mix the flour with the sour cream until smooth, you can add sour milk.
Step 4
Strain the cumin broth through a sieve and add to the sour cream.
Step 5
Simmer over low heat for 3 minutes, but do not bring to the boil.
Step 6
When the soup thickens - pour into plates, add breadcrumbs, pepper, decorate with herbs.
