Kulajda (Czech White Soup with Mushrooms, Potatoes and Dill)

Put dried mushrooms in a saucepan with water, bring to a boil, and cook for 5 minutes until soft. When done, take out the mushrooms and rinse well with cold water.

Put mushrooms, halved onion, bay leaves, black pepper, allspice, cumin, lovage, salt and water into pot. Bring to a boil and cook for 15 minutes. Meanwhile, mix flour, sour cream and a little bit of cold water. Pour mixture through a sieve into the soup. Whisk and bring to a boil again. Add potatoes and cook for another 10 minutes until soft.

Flavor the soup with vinegar, more salt to taste, and eggs. You can either poach the eggs in the soup (crack the egg into a cup and gently slide into the soup) or simply add beaten eggs into the soup, whisking them in with a fork.

Add dill soup just before serving so the flavor remains strong and fresh. Serve!