Description
Dear cooks, today I will serve you some soup that is considered a true masterpiece of Czech cuisine. Kulaga very rich, quickly and easily prepared and has a divine taste, so I highly recommend that you try to cook it. Let those who have been to the Czech Republic and tried a real South Bohemian kulajda, I remember the taste of this wonderful soup and nice days spent here, and all the rest want to visit in the Czech Republic and to check the veracity of my words on the spot.
Ingredients
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Mushrooms
300 g
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Potatoes
2 piece
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Chicken egg
4 piece
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Butter
100 g
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Bay leaf
3 piece
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Allspice
1 tsp
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Black pepper
1 tsp
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Water
2 l
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Flour
4 Tbsp
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Cream
250 ml
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Sour cream
250 ml
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Dill
1 coup
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Vinegar
1 Tbsp
Cooking
If you have the white mushroom is, of course, a big plus. I make kulago of mushrooms. So, first clean the mushrooms and potatoes and cook hard-boiled eggs.
Mushrooms cut into pieces. In a wide saucepan, melt the butter and fry the mushrooms on it, just a couple of minutes.
Meanwhile, on the same small pieces cut the potato, add it to the mushrooms, pour 1 liter of water and cook until tender.
Cook until potatoes and mushrooms in another pan boil one liter of water, throw a Bay leaf and two peppers and cook for a few minutes. The kitchen spread a very pleasant scent, so it's time to turn off the fire. Strain the resulting "broth" and pour into the bowl with the mushrooms and potatoes.
Eggs peel and cut into small pieces and send in the soup.
Stir in cream flour, to avoid lumps, dill finely chopped (can use dried). Add all this to the soup, season with salt to taste and stir, boil three minutes. Then add sour cream, stir well and add about a tablespoon of vinegar. Let the soup boil, and after two minutes turn off the heat.
The soup is ready! On the flavour, I'm sure, will gather all members of the household.
Bon appetit!
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