Kulajda — mushroom and dill soup

Kulajda — mushroom and dill soup. Raw peeled potato, Raw onions, Dried porcini mushrooms.

Píseckem — adaptation

20 + 40 min · 4

Ingredients

• 500 g Raw peeled potato
• 150 g Raw onions
• 25 g Dried porcini mushrooms
• 0.4 g Dried bay leaves
• 0.3 g Ground allspice
• 0.5 g Ground black pepper
• 1200 g Water
• 200 g Heavy cream
• 100 g Whole milk
• 25 g Unenriched white all-purpose wheat flour
• 200 g Weigh without shell
• 15 g Dill, fresh
• 20 g Distilled white vinegar
• 4 g Table salt

Preparation

1. Soak the dried porcini in 200 g of the measured hot water for 20 minutes. Strain the liquid through a fine filter and keep it. Chop the mushrooms, onion and potatoes.
2. Simmer the onion, bay, allspice and pepper in the remaining water for 10 minutes. Add potatoes, mushrooms, strained liquid and salt. Simmer for 20 minutes, until tender.
3. Boil the eggs separately for 10 minutes, then peel. Whisk the flour into the cold milk and stir into the soup. Simmer 5 minutes, add cream and heat gently. Remove bay leaves. Off the heat, add vinegar and chopped dill. Serve with halved eggs.