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Traditional South Bohemian Kulajda: Creamy Wild-Mushroom and Potato Soup with Dill, Vinegar and Poached Egg
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Czechia
50 minutes
Serves 4
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Traditional South Bohemian Kulajda: Creamy Wild-Mushroom and Potato Soup with Dill, Vinegar and Poached Egg
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Step 1 of 6
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If using dried mushrooms, soak them for at least 1 hour. Lift them out, strain the soaking liquid through a fine filter and reserve it.
Ingredients quick view
1 oz dried forest mushrooms or 8 oz fresh wild mushrooms
3 tbsp butter
2 tbsp all-purpose flour
4 cups water or light mushroom stock
1 lb potatoes, diced
1 cup heavy or sour cream
2 tbsp chopped fresh dill
1 to 2 tbsp vinegar, to taste
1 tsp sugar, to taste
Salt and white pepper
4 eggs
1 tbsp vinegar for poaching water
1 tbsp cold butter, for finishing
Tips quick view
Balance sweet and sour only after adding the cream.
Fresh dill and a soft poached egg define the finished bowl.
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