Name: Kulajda - Creamy Czech Dill Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Ingredients: 1200 ml water; 400 g potatoes; 200 g mushrooms; 1 teaspoon caraway; 2 pcs bay leaves; 4 pcs allspice; 4 pcs eggs; 400 g sour cream; 2 tablespoons plain flour; 1 handful dill; 2 tablespoons vinegar; 1 teaspoon granulated sugar; salt; ground pepper

Ingredients

4portions

For the broth

1 200 mlwater(for boiling)

400 gpotatoes

200 gmushrooms

1 teaspooncaraway

2 pcsbay leaves

4 pcsallspice

4 pcseggs

For thickening and seasoning

400 gsour cream

2 tablespoonsplain flour

1 handfuldill

2 tablespoonsvinegar

1 teaspoongranulated sugar

salt(to taste)

ground pepper(to taste)

Step by step process

Broth with potatoes and mushrooms

1
Kulajda starts with a broth. Peel the potatoes and cut them into small cubes, slice the mushrooms.
2
Pour water into a pot, add the caraway, bay leaf, allspice and salt. Bring to a boil.
3
Add the potatoes and mushrooms and simmer over low heat for 15 minutes, until the potatoes are tender.

Thickening with sour cream

4
Remove the bay leaf and allspice from the soup. Whisk the sour cream thoroughly with the flour and a few spoonfuls of hot broth so no lumps form. Stir the mixture into the soup and, stirring constantly, simmer briefly.
5
Stir in the chopped dill, vinegar and sugar. Season with salt and pepper. The soup should be pleasantly tangy and creamy.

Poached eggs and serving

6
Into the gently simmering soup carefully crack the eggs one at a time and let them poach for 4 minutes, until the white sets and the yolk stays runny. Ladle into bowls, place one egg in each and sprinkle with dill.