Kulajda
Half a cup of
marinated mushrooms
handful
of dried mushrooms
2
larger potatoes
1.5 l
vegetable stock (or water + mushroom bouillon)
1
onion
1 tablespoon
of butter
1
cup of sour cream
2 tablespoons
of smooth flour
1 dl
of milk
2
eggs (hard-boiled)
2
bay leaves
4
allspice berries
salt
caraway seed
dill
a little sugar
Firstly, sauté the chopped onions in the butter and add the pre-soaked mushrooms (1 hour). Add the stock and the water from the mushrooms, the potatoes cut into cubes and the spices. After a short time add marinated mushrooms and boil until the mushrooms and potato cubes are soft. Dilute the sour cream with the milk, mix in the flour and thicken the soup. Allow to simmer for 10 minutes and add a little sugar and dill. Add the sliced eggs but do not boil any more. No need to make the soup any sourer; the marinated mushrooms give it a wonderful taste and the dried mushrooms a great smell.