Oarfish Soup

First, prepare the oarfish by heating water in a saucepan about three fingers high and adding salt and vinegar.

Now carefully drop in the eggs and, with the help of two soup spoons, fold the egg whites over the yolks.

Boil the eggs for about 3 minutes until they are firm under pressure, carefully lift them out and then keep them warm.

For the soup, in a saucepan, bring the water to a boil, add salt, caraway seeds and buttermilk and bring to a boil until it settles.

Off a little water, whisk the cream and flour and stir into the boiling soup and let it boil away.

Then mix in the vinegar and curd.

Place the baked bread slices in a large soup bowl, place the oarfish on top and pour the soup over them.

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