Old Bohemian kulajda

Another variant of the popular thick soup with mushrooms, softened with cream and butter towards the end of cooking. Recipe of our grandmothers and great-grandmothers.

Ingredients:

300 g mushrooms (porcini, chanterelles) 4 pcs larger potatoes 4 pcs scoops of allspice

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1 pc onion 1 pc bean leaf 1,5 l water 2 dl sweet cream 2 tbsp young chopped dill (can be used sterilized) 1 heaping teaspoon butter plain flour cumin vinegar salt Other: hard boiled egg

Procedure:

1. Cut the mushrooms into cubes or slices, put them in a pot, add the diced potatoes and finely chopped onions, cover everything with water
2. Add the bay leaf, allspice and cumin, season with salt, boil until tender
3. Remove the bay leaf and allspice, mix the sweet cream with the flour, pour into the soup, add the chopped dill and boil briefly
4. 5. Pour the soup into plates and add the quartered eggs.