White kulajda
Last Updated on
ingredients
1 liter water 500 g potatoes 1 pk onions 2 cups fresh mushrooms 2 tbsp butter 3 tbsp plain flour 1/2 liter sour cream to taste vinegar a little cumin 1 cube masox to taste salt 3 pk egg a little dill
step
1. Chop the onion finely and fry it in a pot in a knob of butter until it turns golden brown. Pour water over it, add diced potatoes, cumin, chopped mushrooms, season with masox and boil until tender. 2. Make a roux from the butter and flour, stir it into the soup and bring to the boil. Add the lukewarm sour cream, stir, season with vinegar and salt and remove from the heat. 3. Boil one egg until soft. Beat two eggs and pour into the hot soup. Stir thoroughly so that no lumps form. 4. Finally, add some dill and the soft-boiled egg cut in half.
