Czech Mushroom Soup

Ingredients

Honey mushrooms 300 g

Potatoes 4

Sour cream 100 g

Eggs 4

Flour 1 tbsp

Vinegar 9% 2 tbsp

Pepper 1 pinch

Salt to taste

Caraway 1 pinch

Bay leaf 1

Dill 1 bunch

Peel the potatoes and chop coarsely. Place the prepared mushrooms and potatoes in a saucepan, add enough water to barely cover the vegetables. Bring to a boil. Reduce the heat to low, add the allspice, bay leaf, and caraway. Cook until the potatoes and mushrooms are tender.

Mix the flour thoroughly with the sour cream. Carefully stir the flour mixture into the soup, stir thoroughly, season with salt and pepper, and simmer for 2 minutes. Turn off the heat, add 1 tablespoon of vinegar, and let it steep. While the soup steeps, bring 1 liter of water with the remaining 1 tablespoon of vinegar to a boil in a wide saucepan. Reduce the heat so the water simmers gently, and then add a raw egg with the yolk intact. This is how you poach the eggs (keep them in boiling water for 4 minutes), one at a time.

Ladle the soup into bowls, place one egg on top with a slotted spoon, and sprinkle with chopped dill. Serve immediately.

Bon appétit!