Czech kulajda with mushrooms, potatoes and egg

Ingredients

For 1 serving

• Potatoes180 g
• Chanterelles100 g
• Eggs2
• Reduced-fat milk150 ml
• Vegetable broth350 ml
• All-purpose flour10 g
• Dill5 g
• White wine vinegar10 ml
• Caraway seeds1 g
• Butter5 g
• Saltto taste

Contains: gluten, lactose, eggs, celery, sulphites,

In season: August – November

Method

1. Peel the potatoes and dice them into about 1.5 cm pieces. Put them in a saucepan with the vegetable stock and caraway, bring to the boil and cook over medium-low heat for 12 minutes, until tender.
2. Meanwhile clean the chanterelles with a brush or damp cloth, without washing them under the tap, and halve any large ones. Melt the butter in a frying pan over medium-high heat and fry them for 5 minutes, until their water has evaporated and they're golden; add them to the soup.
3. In a bowl whisk the flour into the cold milk until smooth; pour it into the soup and cook for 5 minutes over medium-low heat, stirring, until it thickens.
4. Add the white wine vinegar and chopped dill, taste and season with salt: kulajda is creamy and slightly tangy.
5. Lower the heat until the soup barely simmers, crack the eggs one at a time into a cup and slide them into the soup; cook for 4 minutes without stirring, until the whites are set, and serve.