Sour Egg Soup Recipe

In a wide-bottomed saucepan over medium heat, melt butter. Add flour and cook, stirring, until well blended and golden (about 3 minutes). Slowly add the water, stirring until smooth. Add salt, vinegar, bay leaves, and onions.

Simmer 10 minutes. Taste soup and stir in a little sugar if it tastes too sour. Remove and discard bay leaves and onions.

Carefully break eggs into simmering soup. Poach until whites are opaque and yolks are still soft in the center. Lift out eggs with a slotted utensil and place in individual soup bowls.

Immediately stir sour cream into soup; heat to serving temperature but do not boil.