Kulajda

Instructions

1. Soak the dried mushrooms in a bowl of warm water for 20 minutes, then drain and slice them. Keep the soaking water, strained.
2. Peel and dice the potatoes. Cook them in the soaking water and 1 litre of water with the bay leaf and caraway for about 15 minutes.
3. Meanwhile, fry the sliced onions in the butter, add the mushrooms and let them colour for a few minutes.
4. Sprinkle over the flour, stir, then loosen with a little of the cooking liquid to avoid lumps. Pour everything into the pot.
5. In a bowl, mix the sour cream with the vinegar, then stir it into the soup off the heat. Let it simmer gently without boiling.
6. While the soup finishes cooking, poach the whole eggs in simmering vinegared water for 4 minutes.
7. Season the soup with salt and pepper. Divide it between the bowls, place a poached egg in the centre and sprinkle with dill.
8. Serve straight away with rye bread.