Sour Soup with Egg

Ingredients

• 1 onion
• 4 tbsp oil
• 2 tbsp flour
• 1 l hot vegetable broth
• 300 g smoked whole pork belly (cooked ham)
• 2 small pickles
• Salt
• pepper (ground)
• 100 g whipping cream
• 100 g Sour cream
• 1 tbsp mustard
• 1 tbsp tarragon vinegar
• 8 quail eggs
• 1 tbsp chopped tarragon leaves

Instructions

1. 1.

   Peel and finely chop the onion, sauté in hot oil until translucent; dust with flour, stir to lightly brown, then whisk in broth, season with salt, pepper, mustard, and vinegar, bring to a boil and simmer for 15 minutes, stirring occasionally.

2. 2.

   Slice the ham into strips. Dice the pickles finely.

3. 3.

   Boil the quail eggs for about 10 minutes until hard; cool, peel, and halve them.

4. 4.

   Stir sour cream and whipping cream into the soup, bring to a boil again, adjust seasoning. Ladle the soup onto plates, sprinkle with tarragon, and garnish with ham strips, pickles, and halved quail eggs before serving.