Kulajda s bramborem a koprem Creamy Dill Potato Soup with Egg

Peel the potatoes and cut into 1 cm cubes. Set aside.

In a large pot, bring the vegetable broth to a boil over high heat. Add the potato cubes and cook for 10 minutes until tender.

While the potatoes cook, melt the butter in a small skillet over medium heat. Whisk in the flour and cook for 1 minute until lightly golden to make a roux.

Reduce the soup heat to medium. Stir the roux into the soup and whisk until smooth. Simmer for 2 minutes until slightly thickened.

Reduce heat to low. Stir in the heavy cream, salt, and pepper. Simmer gently for 3 minutes, do not boil. The soup should be creamy and coat the back of a spoon.

While the soup finishes, poach the eggs: Bring a small pot of water to a gentle simmer over medium heat. Add the white vinegar. Crack each egg into a small bowl, then slide into the water. Poach for 3–4 minutes until whites are set but yolks are runny.

Finely chop the fresh dill. Stir half into the soup and reserve the rest for garnish.

Ladle the soup into bowls. Top each with a poached egg and a sprinkle of remaining dill. Serve immediately.