Kulajda (Creamy Soup with Dill & Poached Egg)

By ltrodrigu

Ingredients

• Salt
• 3 medium waxy potatoes, such as Yukon Gold, peeled and diced
• 1/2 cup white vinegar plus 1 teaspoon
• 2 cups chicken stock
• 2 cups heavy cream
• 4 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon white wine vinegar
• 1 medium bunch fresh dill, finely chopped, plus 6 sprigs for garnish
• 3 tablespoons butter
• 6 eggs

Details

Servings 6
Adapted from online.wsj.com

Preparation

Step 1

Boil potatoes:
Fill a large pot halfway with salted water and bring to a boil over high heat. Add potatoes and cook until tender, about 10 minutes. Strain potatoes, Set aside.

Meanwhile, make chicken velouté:
Bring stock to a rolling boil in a medium pan over high heat, then decrease heat to low. Whisk in heavy cream until combined. Add flour and ½ teaspoon pepper, whisking continuously until smooth. Increase heat to medium-high and bring back to a boil, then add 1 teaspoon vinegar and let simmer 10 minutes. Add chopped dill and butter, allow butter to melt and stir to combine. Season with salt and pepper to taste.

Poach eggs:
Fill a large sauté pan with water and bring to a simmer over high heat. Add ½ cup vinegar, then reduce heat to medium. With water just barely simmering, crack in half the eggs and poach until whites are set but yolks are still soft, about 3 minutes. Use a slotted spoon to transfer eggs to a bowl. Cover with a dish cloth to keep warm. Repeat with remaining eggs.


To serve, divide potatoes among 6 soup bowls, top each, cover with soup and garnish with a sprig of dill.