Kulajda – Creamy Dill and Mushroom Soup

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 300 g potatoes and boil in 1 l water with 1 tsp salt for 12 minutes.

   12:00
2. 2

   Add 250 g sliced button mushrooms and cook for another 8 minutes.

   8:00
3. 3

   Stir in 150 ml cream (15% fat) and 1 tbsp vinegar and bring briefly to the boil.

4. 4

   Crack 4 eggs one at a time into the gently simmering soup and poach for 4 minutes.

   4:00
5. 5

   Stir in 1 bunch of chopped dill, season with pepper and serve each bowl with an egg.