Kulajda

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms release their moisture and start to brown, about 8-10 minutes.
3. Stir in the caraway seeds and cook for an additional 1 minute to release their flavor.
4. Pour in the stock and add the cubed potatoes. Bring to a boil, then reduce the heat and let simmer until the potatoes are tender, about 15-20 minutes.
5. In a small bowl, mix the heavy cream with flour until smooth. Slowly add this mixture to the pot, stirring constantly to avoid lumps.
6. Stir in the vinegar and chopped dill. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
7. If using eggs, poach them separately in simmering water until the whites are set but the yolks remain runny, about 3-4 minutes.
8. Serve the soup hot, with a poached egg on top of each bowl if desired.