Kulajda – mushroom and potato soup with dill

Ingredients

• 300 g mushrooms
• 500 g potatoes
• 30 g butter
• 25 g plain flour
• 1 l vegetable stock
• 2 dl cream
• 3 tbsp chopped dill
• 2 tbsp white wine vinegar, plus 1 tbsp for poaching
• 1 tsp sugar
• 4 eggs
• salt and pepper

Method

1. 1Slice mushrooms and dice potatoes. Fry mushrooms in butter for 5 minutes and stir in flour.
2. 2Gradually add stock, add potatoes and cook for 15–20 minutes until tender.
3. 3Stir in cream, dill, vinegar and sugar and heat for 3 minutes. Season.
4. 4Poach eggs individually in a separate pot of gently simmering water with 1 tbsp vinegar for 3–4 minutes. Serve over soup.