Kulajda with Poached Egg
45 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
SOUP INSTRUCTIONS
In a saucepan over medium heat, melt 70 g of butter, add flour, and sauté for 2 minutes. Pour in 1.1 l of cold water and mix thoroughly. Bring to a boil.
Meanwhile, peel the potatoes and cut them into 1.5–2 cm cubes. Add them to the saucepan with the cooked roux along with 10 g of salt and bring to a boil. Reduce the heat to one-third and simmer for 5 minutes.
Clean the mushrooms, cut larger ones, leave smaller ones whole. In a pan over high heat, melt the remaining butter and quickly sauté the mushrooms on all sides for 2 minutes. Season with salt, freshly ground pepper, and add to the soup. Simmer for another 10 minutes.
Chef's tip
Do not salt the mushrooms at the beginning of sautéing, as they would release water and boil; we only need to quickly sear them. This will give the soup a beautiful color and flavor. Do not cook the dill further in the soup, as it would lose its color. When poaching an egg, we add vinegar because it helps the egg stay together nicely. Without vinegar, the egg white would spread too much in the water. A poached egg has a firm white, but the yolk inside remains soft, almost liquid.
Nutritional values
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