Instructions
Follow the steps and taste along the way.
Prepare the ingredients and eggs
Cut the potatoes into approximately 1.5 cm cubes, finely chop the onion, and slice the mushrooms. Bring the water to a boil, carefully add the eggs, and cook for 7 minutes. Then cool them under cold running water and peel.
Sauté the mushrooms
Melt 15 g of the butter in a pot. Add the mushrooms and sauté over medium-high heat for 7 to 8 minutes, until they release their liquid and it evaporates; they should start to brown at the edges. Transfer the mushrooms to a plate.
Make the soup base
Melt the remaining 15 g of butter in the same pot and soften the onion over low heat for 3 minutes without letting it brown significantly. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Gradually pour in the stock, whisking until smooth.
Cook the potatoes and mushrooms
Add the potatoes, sautéed mushrooms, caraway seeds, bay leaf, allspice, salt, and black pepper to the pot. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, until the potatoes are easily pierced with a fork.
Finish the kulajda and serve
Remove the bay leaf and allspice berries. Stir the cream in a bowl with one ladleful of hot soup, then pour it back into the pot. Remove from the heat, stir in the vinegar and dill, and taste: the soup should be gently tangy, not sharply vinegary. Cut the eggs in half and place them in bowls, then ladle the hot soup over them.
