Kulajda – Rich Czech Mushroom and Potato Soup with Poached Egg

I think the Czechs definitely knew what they were doing when they decided to turbocharge a simple potato soup. You could say it’s just a potato soup, but the wild mushrooms, rich cream, poached egg, and fresh dill lend it a truly unique complexity. Luckily, I still had plenty of spring mushrooms stashed in my freezer, which made it even better! Since somebody from my family strongly dislikes dill, I keep it out of the main pot and just shower my own bowl with heaps of fresh dill at the end—works like a charm! * If you are interested in the background story or more tips, you can find the full blog post here INGREDIENTS 20 g (1.5 tbsp / 0.7 oz) butter 2 tbsp flour 1 l (4 cups / 34 fl oz) chicken or vegetable stock 4 medium potatoes 300 g (10.5 oz) wild mushrooms (porcini, chanterelles) 2 bay leaves 150 ml (2/3 cup / 5 fl oz) heavy cream 4 eggs 2 tbsp vinegar 1 tsp sugar 1 small bunch fresh dill INSTRUCTIONS Melt the butter in a pot, add the flour, and lightly brown it to make a roux. Slowly whisk in the stock, bring to a boil, then add the diced potatoes and bay leaves. Once the potatoes are half-cooked, stir in the wild mushrooms and simmer until tender. Temper the heavy cream with a ladle of hot soup, stir it back into the pot, and season with fresh dill, sugar, salt, and pepper. Gently poach the eggs in a separate pot of simmering water with vinegar until the whites are set. Ladle the soup into bowls and serve topped with a poached egg and extra dill. submitted by /u/TheHesitantGourmet [link] [comments]