Ingredients:

  • 1 liter low sodium vegetable stock
  • 500g Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 1 tsp caraway seeds
  • 2 bay leaves
  • 4 allspice berries
  • 250g fresh Cremini mushrooms, sliced
  • 1 tbsp butter
  • 1 small white onion, finely minced
  • 2 tbsp all-purpose flour
  • 200g sour cream
  • 1 bunch fresh dill, finely chopped
  • 2 tbsp white wine vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 4 large eggs

Instructions:

  1. Melt 1 tbsp butter in your pot and add the minced onion. Cook until translucent and soft (about 3 minutes).
  2. Toss in 1 tsp caraway seeds, 2 bay leaves, and 4 allspice berries. Stir for 1 minute until the kitchen smells like a spice market.
  3. Add the 250g sliced mushrooms. Sauté until they release their moisture and turn golden brown.
  4. Sprinkle 2 tbsp all purpose flour over the mushrooms and onions. Stir constantly for 2 minutes until the raw flour smell disappears.
  5. Gradually pour in 1 liter vegetable stock, whisking to prevent lumps. Add 500g cubed potatoes, 0.5 tsp salt, and 0.25 tsp pepper.
  6. Bring to a boil, then reduce heat. Simmer for 15 minutes until potatoes are fork tender.
  7. In a separate bowl, whisk 200g sour cream with a ladle of hot soup liquid.
  8. Stir the tempered cream into the pot. Add 1 tbsp sugar and 2 tbsp white wine vinegar.
  9. Stir in the chopped bunch of fresh dill.
  10. Poach or soft boil 4 eggs separately. Serve one egg in each bowl, allowing the yolk to flow into the soup.