Kulajda Czech White Soup With Mushrooms Potatoes And Dill Food

KULAJDA - CZECH WHITE SOUP WITH MUSHROOMS, POTATOES AND DILL

Steps:

• I start with dried mushrooms. A mixture of forest mushrooms provides the best and very intensive taste. I put them into a saucepan with water, bring them to boil and cook them for 5 minutes until they are soft. I check the mushrooms if they are soft enough. When done, I take out the mushrooms and rinse them well with cold water. I don’t use the mushroom broth in this case as I want the soup to be really white. Now I put mushrooms, halved onion, bay leaves, black pepper, allspice, cumin, lovage, salt and 2 litres of water into a pot. I bring it to a boil and cook it for 15 minutes. In the meanwhile I mix flour, sour cream and a little bit of cold water and I pour this mixture through sieve into the soup. I have to whisk it and bring to a boil again. Then I add potatoes and cook them for another 10 minutes untill they are soft. I flavor the soup with vinegar, salt and I add also eggs. Sometimes I cook eggs like poached eggs (Crack the egg into a cup and then gently slide it into the soup.) and another time I just pour beaten eggs into the soup and mix them with fork. I put dill into the soup just before serving so the taste is really strong. Ready to serve.

KULAJDA (CREAMY SOUP WITH DILL & POACHED EGG) RECIPE - (4.3/5)

Steps:

• Boil potatoes: Fill a large pot halfway with salted water and bring to a boil over high heat. Add potatoes and cook until tender, about 10 minutes. Strain potatoes, Set aside. Meanwhile, make chicken velouté: Bring stock to a rolling boil in a medium pan over high heat, then decrease heat to low. Whisk in heavy cream until combined. Add flour and ½ teaspoon pepper, whisking continuously until smooth. Increase heat to medium-high and bring back to a boil, then add 1 teaspoon vinegar and let simmer 10 minutes. Add chopped dill and butter, allow butter to melt and stir to combine. Season with salt and pepper to taste. Poach eggs: Fill a large sauté pan with water and bring to a simmer over high heat. Add ½ cup vinegar, then reduce heat to medium. With water just barely simmering, crack in half the eggs and poach until whites are set but yolks are still soft, about 3 minutes. Use a slotted spoon to transfer eggs to a bowl. Cover with a dish cloth to keep warm. Repeat with remaining eggs. To serve, divide potatoes among 6 soup bowls, top each, cover with soup and garnish with a sprig of dill.