Kulajda with Poached Egg

SOUP INSTRUCTIONS

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Stir in the cream, season with sugar and vinegar, and bring to a gentle boil. Cook for 3 minutes, remove from heat, add finely chopped dill, and mix. Season the soup with salt and pepper to taste, or add another pinch of sugar if desired. Pour the soup into a bowl and place a poached egg in the center.

POACHED EGG INSTRUCTIONS

• 1
  Pour 1.5 l of water into a saucepan, and when it starts to boil, add the vinegar. Crack the eggs into small cups or bowls (each into its own).
• 2
  Quickly stir the water in the saucepan to create a whirlpool in the center. Gradually pour each egg from its cup or bowl into the center of the whirlpool, just above the surface. The created whirlpool will wrap the egg white around the yolk. You can occasionally stir the eggs slowly with a spoon in the saucepan. This will help the egg white wrap more smoothly around the yolk.
• 3
  Once the egg white sets, remove the saucepan from the heat and let the eggs sit for another three minutes. Then, remove them with a slotted spoon, immerse them in clean water, remove, and let them drain.