Light Czech Kulajda with Mushrooms and Soft-Boiled Eggs

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.