Kulajda

Ingredients for 4 servings:

• 1 handful of mushrooms, dried or 150 g raw such as porcini mushrooms
• 6 m.-large potatoes, waxy
• 1 onion(s)
• 3 tbsp oil or lard
• 4 tbsp apple cider vinegar
• 800 ml water
• 4 grains allspice
• 3 juniper berries
• 2 bay leaves
• n. B. Salt
• 1 tsp cornstarch
• 1 cup sour cream
• 3 tbsp apple cider vinegar
• 4 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Czech potato and mushroom soup with poached eggs

Soak the dried mushrooms in cold water for about 1 hour, then cut the raw mushrooms into bite-sized slices. Peel the potatoes and slice them thickly. Dice the onion and fry in oil or lard until translucent. Deglaze with the apple cider vinegar and add the potatoes, followed by the mushrooms. Pour in about 0.8 liters of water (you can also use the soaking water from the mushrooms). Add the allspice, juniper berries, bay leaves, and salt, and simmer for about 1/2 hour. Meanwhile, bring about 0.7 liters of water with 3 tablespoons of apple cider vinegar to a boil in a saucepan. Crack the eggs one at a time and slowly drop them into the boiling vinegar water. Poach the eggs for about 3 minutes; the yolk should still be runny. Then mix the cornstarch with the sour cream until smooth, stir into the soup, bring back to a boil, and add more salt if desired. Divide the poached eggs into soup bowls and pour the soup over them.