Dill soup known in Czech as “kulajda”. Dill soup is one of traditional Czech soups – simple, showing the taste of a spring dill off. Therefore most tasty in spring and in the summer, when you can use fresh ingredients.
4 serves, preparation time 30 minutes
- 2 tablespoons butter
- 2 tablespoons flour
- 1.5 liters chicken stock
- 4 large potatoes
- 2 handfuls of dried mushrooms (or 100 g frozen mushrooms)
- salt and pepper
- 3 tablespoons sugar grit
- 2-3 tablespoons of vinegar (to taste)
- 250 ml sour cream
- 1 bunch fresh dill (or pickled, attention is salty!)
- 4 eggs
In a pot, melt the butter, sprinkle it with flour and the resulting roux gradually pour and stir in broth. Add the diced potatoes, mushrooms, salt and pepper. Cook for about 15 minutes to soften the potatoes. Then season with sugar and vinegar. Stir in the sour cream and cook for about 2 minutes. Finally, add finely chopped dill and remove from the heat. Serve with poached egg or put the egg directly into the soup before adding the sour cream.