Kulajda Czech Wild Mushroom Soup Recipe | Czech Republic Kulajda Mushroom and Potato Soup

Peel and dice the potatoes into small cubes.

Chop the onions and garlic finely.

Melt butter in a pot over medium heat and sauté the onions and garlic until translucent.

Add the diced potatoes and sliced mushrooms to the pot, stirring to combine.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Stir in the heavy cream and vinegar, and season with salt and black pepper.

Add chopped dill and bay leaves, and simmer for an additional 5 minutes.

In a separate pot, bring water to a gentle simmer and poach the eggs until the whites are set but yolks remain runny.

Remove the bay leaves from the soup and adjust seasoning if necessary.

Ladle the soup into bowls and top each with a poached egg.

Garnish with fresh parsley and additional dill before serving.

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