How to make it
6 steps. Take it one step at a time.
Soak the dried mushrooms
Soak the dried mushrooms in a small bowl of hot water for 20 minutes. Drain and reserve the liquid for the soup base if desired.
20 minIn a large pot, melt the butter
In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until bubbly and golden to create a light roux.
2 minGradually whisk in the vegetable stock and the mushroom soaking liquid
Gradually whisk in the vegetable stock and the mushroom soaking liquid. Add the diced potatoes, soaked mushrooms, caraway seeds, and bay leaves. Bring to a boil (100°C / 212°F).
Lower the heat and simmer
Lower the heat and simmer for 15-20 minutes until the potatoes are tender.
20 minStir in the heavy cream and chopped dill
Stir in the heavy cream and chopped dill. Season with vinegar, salt, pepper, and a pinch of sugar to taste. Remove from heat immediately.
In a separate pan of simmering water
In a separate pan of simmering water with a splash of vinegar, poach the eggs for about 3 minutes until the whites are set but yolks remain runny. Place one egg into each soup bowl before serving.
3 min
A little kitchen wisdom
Using dried forest mushrooms (like porcini) provides a much deeper flavor than fresh button mushrooms. For the most authentic experience, the consistency should be creamy but not as thick as a stew.
