KulajdaMushroom and Dill Cream Soup
A homestyle creamy soup of mushrooms, potatoes, dill, and sour cream with a gentle sweet-sour finish. A boiled egg in each bowl makes it especially satisfying.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 300gMushroom (sliced)
- 450gPotato (cut into cubes)
- 130gOnion (finely chopped)
- 30gUnsalted Butter
- 1.1lWater
- 2pcsBay Leaf (whole)
- 2gAllspice
- 2gCaraway Seeds
- 220gSour Cream
- 22gAll-Purpose Flour
- 15gFresh Dill (finely chopped)
- 15mlApple Cider Vinegar
- 10gSalt
- 2gBlack Pepper
- 4pcsEgg
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a pot over medium heat and cook the onion until soft.
- 02
Add the mushroom and cook until lightly golden and fragrant.
- 03
Add the potato, water, bay leaves, allspice, and caraway seeds. Simmer gently until the potatoes are tender.
- 04
Whisk the sour cream with the all-purpose flour until smooth.
- 05
Temper the sour cream mixture with a little hot soup, then stir it into the pot and cook gently until the soup thickens slightly.
- 06
Season with the salt, black pepper, and apple cider vinegar, then stir in the fresh dill.
- 07
Cook the eggs in simmering water for 10 minutes. Cool, peel, and halve the eggs, then place a half in each bowl before ladling over the soup.
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