1/2 l beef or chicken stock blend with 4 tbsp. Qunice Vinegar, 1 bay leaf, 1 dash caraway seeds let he mixture boil for 30 min.
2 tbsp. spelt flour mix with 1/4 l sour cream and add it to the soup to give it a creamy texture.
Season with salt and freshly ground pepper
1/2 kg potatoes boil them, season them and cut them into fine slices.
1 tbsp. lard heat it up and fry the potato-slices in lard until crispy.
Serve the sour soup together with the potato-slices
serves 4
