A Czech soup made with sour cream, potatoes, mushrooms, egg, and dill. It originated in the Czech Republic and is commonly eaten as an appetizer or on its own.

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 4-5

Ingredients:

• 5 large potatoes, peeled and cut into cubes
• 4 poached eggs
• 1 small onion diced
• 8 oz mushrooms
• 2 cups water
• 4 tbs flour
• 3 cups chicken or veggie broth
• ¾ cup heavy whipping cream
• 2 tbs sugar
• 2 tbs white wine vinegar
• 2 bay leaves
• 3 tbs fresh dill + more to taste
• 3 Allspice berries
• Sprinkle of salt and pepper

Preparation

1. Cook the vegetables: In a large pot, combine the water, broth, potatoes, onion, mushrooms, bay leaves, and allspice berries. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes, or until the potatoes are tender.
2. Make the roux: In a separate pan, melt 2–3 tablespoons of butter (or oil). Add the flour and whisk constantly over medium heat for 2–3 minutes until light golden (don't brown it). This is your light roux.
3. Thicken the soup: Slowly whisk the roux into the soup, stirring constantly to prevent lumps. Simmer for another 5–7 minutes, until the soup thickens.
4. Add cream and balance flavors: Stir in the heavy cream, sugar, and vinegar. Let it simmer for 3–5 minutes more. Adjust seasoning with salt and pepper to taste. Tip: Add vinegar gradually and taste — you want a pleasant tang, not sharp acidity.
5. Add dill: Remove the bay leaves and allspice berries. Stir in 3 tbsp of chopped fresh dill. Simmer for another minute, then remove from heat.
6. Serve: Ladle the soup into bowls and gently place a poached egg on top of each. Garnish with extra fresh dill.