Kulajda

Clean the mushrooms and slice them thinly, peel the potatoes and cut into 1.5-2 cm cubes, finely chop the dill.

In a thick-bottomed pot, melt 40 g of butter and sauté the mushrooms over medium heat for 5-7 minutes, until the moisture evaporates and they turn golden. Set aside in a bowl.

In the same pot, melt the remaining 20 g of butter, add the flour and, stirring constantly, cook for 1-2 minutes until golden and nutty-smelling — this is your roux.

Pour in the broth in a thin stream, whisking briskly to avoid lumps. Add the potatoes, caraway seeds, bay leaf, and salt. Bring to a boil, reduce the heat and simmer covered for 15-18 minutes until the potatoes are tender.

Return the sautéed mushrooms to the pot and remove the bay leaf. Stir in the sour cream, add the sugar and vinegar, mix well and simmer gently for another 2-3 minutes without letting it boil. Season with pepper and add more salt if needed.

Stir in the chopped dill and remove the pot from the heat.

For the poached eggs, bring water with a little added vinegar to a boil in a wide pot. Whisk the water into a gentle whirlpool, crack an egg into a cup and carefully slide it into the center, cooking for 2-3 minutes until the white is set and the yolk is still runny. Repeat with the remaining eggs, scooping each one out with a slotted spoon.

Ladle the kulajda into bowls, top each with a poached egg, sprinkle with fresh dill and serve immediately while hot.