Kulajda
A creamy mushroom soup with dill, potato and a poached egg, sharpened with vinegar.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the diced potato in a litre and a half of water with the caraway and bay for fifteen minutes.
Fry the sliced mushrooms in butter until their water has gone and add them to the pot.
Cook them together ten minutes so the mushrooms give their flavour to the broth.
Whisk the soured cream with the flour until smooth and lump-free.
Take the soup off the heat, stir in the cream mixture, return it to a low flame and warm it five minutes without boiling.
Add the vinegar, sugar, salt, pepper and most of the dill and taste for the balance of sour against creamy.
Poach the eggs in acidulated water and set one into each bowl, scattered with the remaining dill.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Radek Schenk · CC BY-SA 4.0