JanaBy Jana  ,     

July 20, 2015

Kulajda 0 5 0
  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 6 bowls


1Bring vegetable stock to boil and add potatoes. After 10 minutes add sliced mushrooms, caraway seeds and salt.

2Whisk flour into milk and cream and thru strainer slowly, while stirring it, pour into the boiling soup (you will see it thicken). On low heat boil for 5 more minutes, potatoes should be now tender.

3Add more salt, chopped dill and take off the heat. Finish the taste with vinegar.

4Before serving, put small cube of butter on top and slices of hard boiled egg.


8 cups vegetable stock

5 potatoes, diced

4 – 5 cups of mushrooms (cleaned and sliced)

1 cup of cream

1 cup of milk

3/4 cup of all-purpose flour

3 eggs, hard boiled, sliced

1 cup of fresh dill, finely chopped

3-4 tbs of white vinegar

1 tbs of caraway seed



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