Kulajda Creamy Mushroom Soup

1. 

unsalted butter 1 oz (30 g) • onion 2 oz (60 g)

Peel the onion, finely chop and fry in a butter.

2. 

dried mushrooms 1 oz (25 g) • potatoes 5.25 oz (150 g)

Rinse the mushrooms and soak in a water. Peel the potatoes and finely chop.

3. 

all-purpose flour / plain flour 1 oz (30 g)

Sprinkle the onion with flour, blend and sauté.

4. 

water 1.05 quart (1000 ml) • salt 1.5 tsp • bay leaf 2 pcs • ground caraway 0.5 tsp

Pour in a water, thoroughly blend, add drained mushrooms, potatoes, salt, caraway and bay leaf. Cook until the potatoes have softened.

5. 

dill

Wash the dill and chop.

6. 

sour cream 30% fat 1.1 cup (250 ml)

Remove the soup from the heat and stir in a sour cream with dill according to taste.

7. 

water • salt • vinegar • chicken egg 4 pcs

Bring a water with a little salt and vinegar to the boil. Boil the eggs one by one. Brake the egg into the water and boil for about 2 minutes. Then replace it into the cold water. Egg yolk must remain partly fluidy.

8. 

vinegar

Place the egg into the each portion of soup and cut it partly. Decorate with the dill. Serve with vinegar which can be used by each consumer for seasoning of the soup.