Peel the potatoes and cut them into cubes.
Put the diced potatoes in cold water, add salt and caraway seeds.
When the potatoes are cooked soft, beat the eggs and stir them into the boiling water.
Mix flour with sour cream.
Remove the pot from the heat, stir in the mixture, and return to a boil while stirring.
Add a dash of vinegar to taste.
Fry the bread cubes in hot fat until crisp and sprinkle over the soup.