Kulajda

Method 7 steps

1. 1

   Boil the diced potato in a litre and a half of water with the caraway and bay for fifteen minutes.

2. 2

   Fry the sliced mushrooms in butter until their water has gone and add them to the pot.

3. 3

   Cook them together ten minutes so the mushrooms give their flavour to the broth.

4. 4

   Whisk the soured cream with the flour until smooth and lump-free.

5. 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. 6

   Add the vinegar, sugar, salt, pepper and most of the dill and taste for the balance of sour against creamy.

7. 7

   Poach the eggs in acidulated water and set one into each bowl, scattered with the remaining dill.