Sour cream soup

• 1¼ l water
• salt
• a handful of dried mushrooms
• caraway seed
• 30 g risen yeast
• 50 g butter
• 1 onion
• 4 eggs
• potatoes
• ¼ l sour cream

Boil mushrooms with caraway seed in salted water. Mix yeast in a little lukewarm water and add to soup. Add chopped onion fried in butter. Put hard-boiled or scrambled eggs in a soup bowl or plate and pour hot soup and cream over them. Serve with boiled potatoes.

Christmas carp soup

• head, tail and roe of carp
• 1½ l water
• salt
• 50 g butter
• 50 g flour
• 100 g root vegetables (carrot, celeriac, parsley)
• 1 teaspoon vinegar
• parsley
• several drops of seasoning
• 1 bread roll
• 20 g fat

Remove gills and eyes from head and boil together with tail in salted water. Cook rinsed hard and soft roe separately in salted water. Prepare light roux from butter and flour, dilute with cool fish stock, beat well and boil. Add diced vegetables and boil briefly till tender. Finally flavour with vinegar, seasoning and, after removing bones, return fish and hard and soft roe into soup. Serve with chopped parsley and croutons.

Instead of vinegar, soup may be flavoured with one egg yolk mixed with a little sour cream.