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Kulajda Creamy Mushroom Soup

Kulajda Creamy Mushroom Soup

    

Tasty soup of Southern Bohemian region.

Cook

No. of servings

4

Ready in

45 min.

Difficulty

medium

 

 

all-purpose flour / plain flour1oz30grams
bay leaf2pcs2pieces
chicken egg4pcs4pieces
dill-
dried mushrooms1oz25grams
ground caraway0.5tsp½teaspoon
onion2oz60grams
potatoes5.25oz150grams
salt1.5tsp1.5teaspoon
salt-
sour cream 30% fat1.1cup250milliliters
unsalted butter1oz30grams
vinegar00
water1.05quart1litre
water-

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.

Bon appetit!

 

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