Prežgana Juha with Egg and Sour Cream
85% autentično · Slovenian
A richer variation of the classic Prežgana Juha, where a poached or fried egg and a dollop of sour cream are added just before serving, making it a more substantial and flavorful meal.
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Sastojci
- Butter50g
- All-purpose flour50g
- Sweet paprika1-2 tsp
- Water1 liter
- Saltto taste
- Black pepperto taste
- Eggs4
- Sour cream4 tbsp
- Chivesfor garnish
Koraci
- 1
Prepare the roux base as per the traditional recipe: melt butter, add flour, cook to a light golden color, stir in paprika off heat.
- 2
Gradually whisk in cold water, bring to a simmer, and cook for 15-20 minutes until slightly thickened. Season with salt and pepper.
- 3
While the soup simmers, poach the eggs until the whites are set and yolks are runny.
- 4
Ladle the hot soup into bowls.
- 5
Carefully place one poached egg into the center of each bowl.
- 6
Add a tablespoon of sour cream to each bowl.
- 7
Garnish with chopped chives and serve immediately.
