Peel and dice the potatoes; clean and slice the mushrooms.

Ingredients

• 300 gPOTATO, PEELED
• 150 gMUSHROOM, BOLETUS, RUSSULA
• 1,000 gWATER, TAP WATER
• 1 5 ml teaspoonPEPPER, BLACK PEPPER
• 1 5 ml teaspoonSALT, AVERAGE
• 15 gBUTTER, UNSALTED
• 30 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 1.5 dlWHIPPING CREAM, 38% FAT
• 2 15 ml tablespoonVINEGAR
• 1 5 ml teaspoonSUGAR
• 0.5 gPEPPER, BLACK PEPPER
• 220 gEGG WITHOUT SHELL
• 3 15 ml tablespoonHERB, FRESH, AVERAGE

Method

1. Peel and dice the potatoes; clean and slice the mushrooms.
2. Simmer the potatoes and mushrooms in the water with caraway and salt until tender.
3. Make a light roux with the butter and flour, whisk it into the cream and pour into the soup; simmer for 5 minutes, stirring.
4. Season the soup with vinegar, sugar and pepper so that it is pleasantly tangy.
5. Crack the eggs one at a time into the gently simmering soup and poach for 3–4 minutes. Stir in the dill and serve one egg in each bowl.