How to make Kulajda (creamy mushroom and dill soup)

Ingredients

• 400 g floury potatoes, peeled and diced
• 250 g fresh mushrooms, sliced, or 20 g dried mushrooms soaked in warm water
• 1 litre water or vegetable stock
• 1 teaspoon caraway seeds, 1 bay leaf and salt
• 250 ml sour cream mixed with 2 tablespoons flour
• 1 to 2 tablespoons white wine vinegar and a large bunch of fresh dill, chopped
• 4 eggs

Method

1. Put the potatoes, mushrooms, caraway and bay leaf in a pot with the water or stock and simmer for about 15 minutes, until the potatoes are soft.
2. Whisk a ladle of the hot soup into the sour cream and flour, then pour it all back into the pot, stirring. Simmer gently for 5 minutes until it thickens.
3. Season with vinegar and salt to taste and stir in most of the dill.
4. Poach the eggs in simmering water for about 3 to 4 minutes. Poached eggs with a soft yolk are not fully cooked: use pasteurised eggs, or cook them until firm, if serving pregnant women, older people, young children or anyone with a weak immune system.
5. Put an egg in each bowl, ladle the soup over it and sprinkle with the rest of the dill.