Recipe of Kulajda
Recipe from the Embassy of the Czech Republic in Japan with some adjustments.
- 25 g butter
- 1.5 tbsp flour
- 400 ml water
- 2 potatoes peeled / cut into 1.5cm cubes
- 200 g favorite mushroom
- 1 g allspice options
- 1 g cumin options
- 500 ml water
- 1 tsp salt
- 3 tsp vinegar
- 1 egg
- Free salt
- Free pepper
- 100 g sour cream
- 25 g butter
- 1 tsp wine vinegar
- 30 g dill cut into 1.5 cm pieces
Put the butter in a pot. Melt it over low heat. Once melted, add the flour. Stir. When it starts to turn golden brown, add water a little at a time. Keep mixing. Once all the water is added, simmer over medium heat.
When it has cooked some, add the potatoes, mushrooms, allspice and cumin. Reduce the heat to low. Cover and cook for 15 minutes.
Meanwhile, make the poached eggs.Put 500ml of water in a separate pot. Bring to the boil. Bring to the boil, then add the salt and vinegar. Reduce the heat to low. Make a whirlpool by stirring with a spoon. Put the egg in the center of the whirlpool. When the whites of the whirlpools have hardened, remove them. About 2 minutes.
Add salt and pepper to number 2 and season to taste. Add the sour cream. Stir. Add the butter. Stir. Adjust the salt and wine vinegar to taste. Then add dill and stir.
Serve on a plate. Top with poached eggs.Finish.
※No.1...Some families use soup stock instead of water.
※No.4...Some recipes use for beaten eggs instead of poached eggs.
※No.4...Locally, it is seasoned well with salt and vinegar.