Kulajda soup

kulajdaThis is a creamy soup with potatoes, mushrooms and dill from the Czech Republic. It’s very satisfying, even for a carnivore;-) I love the earthy flavours of it and it reminds me of home.

1 kg potatoes – cubed
1 onion – chopped
1 handful dried mushrooms (like porcini) – soak for about 10 minutes
1 handful of fresh mushrooms (chanterelle, porcini or shiitake) – sliced (optional)
2 dl whipping cream or your preferred cooking cream
bunch of fresh dill – chopped
4 eggs – boiled and diced (use an egg slicer)
2 cubes vegetable stock
2 bay leaves
5 pieces allspice
2 tbs white vinegar
2 tbs plain flour (or rice flour for a gluten free version)
1 slice of butter or 2 tbs cooking oil
salt, pepper to taste
fresh bread for serving

Sauté the onions in butter until translucent, add the soaked mushrooms, stir for a few minutes. Add the potatoes and let them soak up some of the flavours. Cover with boiling water. Add the stock cubes, cream, bay leaves and allspice. Whip the flour with a bit of water and add the mixture to the soup, stirring it in properly to avoid lumps. Cook until the potatoes are done, add the vinegar, salt and pepper. Taste and adjust the seasoning. Turn the cooker off and add most of the chopped dill. Serve with chopped boiled egg, some fresh dill and fresh bread. You can also do poached eggs if you like. Enjoy.