Healthy Kulajda
·Prep the ingredients
Clean the mushrooms and slice them. Peel the shallot and finely chop it too.
Sauté
Sauté the shallot in rapeseed oil, then after a moment add the mushrooms, season with salt and caraway seeds, and sauté for a little while longer.
Add the stock
Add the bay leaf and allspice, then pour in the stock and milk.
Cut the potatoes
Peel the potatoes, cut them into small cubes and add them to the soup, then cook until tender.
Blend
Remove the bay leaf, allspice and about half of the potatoes and mushrooms from the soup. Blend the rest of the soup until smooth.
Season
Return the reserved potatoes and mushrooms to the blended soup and season to taste with vinegar and salt. Finally, stir in fresh dill and add a poached or boiled egg.
Poached egg
Bring water with a splash of vinegar to a boil in a pot, then lower the heat slightly. Stir the water to create a swirl, pour the egg into the centre (the swirl should help the white wrap around the yolk), and cook for about 3-4 minutes.