Czech Mushroom Soup Kulaida

Soups • Czech

Time 1 hour

Ingredients 13

Servings 10

Description

This soup may seem complicated at first glance, but it's actually very simple. Sauté mushrooms (it's best to use two or three types of mushrooms), add onion, boil potatoes and the mushroom mixture, add a sour cream sauce, add herbs, and top with a poached egg. By the way, you can add the eggs directly into the soup, which is a bit more challenging but possible. The soup turns out thick and hearty. If made with meat broth, it becomes even more flavorful. If you don't have caraway seeds, you can easily substitute cumin or simply omit it.

Ingredients

Pickled Chanterelles 15 pieces
Salad Potatoes 5 pieces
Onion 1 head
Wheat Flour 3 tablespoons
Sour Cream 4 tablespoons
Herbs to taste
Salt 1 tablespoon
Ground Caraway 1 teaspoon
Chocolate eggs 6 pieces
Turmeric a pinch
Butter 0 oz
Vegetable Oil 0 fl oz
Vinegar essence 1 tablespoon

Step-by-Step Guide

Step 1

Prepare the ingredients.

Step 2

Chop the champignon mushrooms finely.

Step 3

Melt the butter and vegetable oil in a skillet.

Step 4

Sauté the mushrooms.

Step 5

Chop the onion finely.

Step 6

Add the chopped onion to the mushrooms.

Step 7

Mix everything and sauté until cooked.

Step 8

Cut the potatoes into cubes.

Step 9

Pour water into a pot, add salt, bring to a boil, and add the potatoes to cook.

Step 10

Add the cooked mushrooms with onions to the pot with potatoes.

Step 11

Bring everything to readiness.

Step 12

Place the sour cream in a bowl.

Step 13

Add the flour.

Step 14

Mix the flour and sour cream.

Step 15

The consistency should be smooth, without lumps (if too thick, you can add a little cool water).

Step 16

Pour the sour cream and flour mixture into the pot with mushrooms and potatoes (pour in a thin stream and stir to avoid lumps), the soup will thicken.