Kulajda

Ingredients

Quantities for 5 servings.

• 400 g Wild mushrooms
• 600 g Potatoes
• 300 ml Soured cream
• 2 tbsp Flour
• 50 g Dill
• 5 piece Eggs
• 3 tbsp Vinegar
• 1 tsp Caraway seeds
• 2 piece Bay leaf
• 1 tsp Sugar
• 40 g Butter
• to taste Salt and pepper

Method

1. Boil the diced potato in a litre and a half of water with the caraway and bay for fifteen minutes.
2. Fry the sliced mushrooms in butter until their water has gone and add them to the pot.
3. Cook them together ten minutes so the mushrooms give their flavour to the broth.
4. Whisk the soured cream with the flour until smooth and lump-free.
5. Take the soup off the heat, stir in the cream mixture, return it to a low flame and warm it five minutes without boiling.
6. Add the vinegar, sugar, salt, pepper and most of the dill and taste for the balance of sour against creamy.
7. Poach the eggs in acidulated water and set one into each bowl, scattered with the remaining dill.