Kulajda – The Best Creamy Mushroom Soup
·Simmer in the stock
Peel the potatoes and cut them into small pieces. Clean the mushrooms and slice them, quartering the smaller ones. Add the potatoes and mushrooms to a pot of stock along with all the spices – caraway seeds, allspice, bay leaf, and black pepper – and let them cook.
Stir in the cream
In a bowl, whisk the cream together with a little plain flour to thicken the soup. Once the potatoes are cooked, pour in the cream mixture. Season to taste with salt and, if you like, a dash of vinegar. Simmer for 15 minutes.
Add the dill
Right at the end, stir in the chopped dill. Fresh is best if you have it, but frozen or dried will work just fine too. Mix well and take the soup off the heat – there's no need to cook it any further.
Poach the egg
Tear off a piece of plastic wrap and line a small bowl with it. The bowl should be just big enough to fit one egg. Carefully crack an egg into the wrap.
Wrap the egg
Tear off a small strip of plastic wrap and twist it into a string. Gather the wrap around the egg into a little pouch and tie it tightly just above the egg with the plastic strip.
Cook for 3 minutes
Bring a pot of water to a boil. Once it's bubbling, drop in the egg pouch and cook for exactly three minutes. Let the egg cool for two minutes, then snip off the knot and carefully unwrap it. Transfer it into a bowl of kulajda to serve.