Cooking with Visit Czech Republic - Kulajda (Dill soup)

Prepare the mushrooms by soaking them if they are dried.

In a pot, melt 50 g of butter and add the flour, stirring to create a roux.

Gradually add 800 ml of water to the roux, stirring continuously to avoid lumps.

Add the diced potatoes to the pot and cook until tender.

Season with salt and pepper to taste.

Stir in 200 ml of sour cream or whipping cream and add vinegar to taste.

Add the softened butter and fresh dill to the soup.

Finally, gently add the eggs to the soup, allowing them to poach in the hot liquid.

Allergens