Strong Mushroom Kulajda

Ingredients

• 30 g Dried Porcini Mushrooms (high‑quality, preferably organic)
• 500 ml Water for Soaking Mushrooms (cold tap water)
• 1 liter Chicken Broth (store‑bought or homemade, low‑sodium)
• 200 ml Heavy Cream (full‑fat, chilled)
• 500 g Potatoes (peeled, medium‑waxy potatoes, cut into 1‑cm cubes)
• 1 tablespoon Turmeric Powder (ground, bright orange)
• 10 g Fresh Dill Stems (tough stems only, washed)
• 2 tablespoons Fresh Dill Leaves (chopped for garnish)
• 2 Shallots (medium, roughly chopped)
• 1 Garlic Clove (minced)
• 2 tablespoons Unsalted Butter (divided, room temperature)
• 1 tablespoon Neutral Oil (e.g., canola or sunflower)
• 1 tablespoon All‑Purpose Flour (sifted)
• 1 teaspoon White Vinegar (adjust to taste)
• 1 teaspoon Salt (or to taste)
• 4 Eggs (large, room temperature)
• 2 liter Water for Poaching (fresh, brought to a gentle boil)

Instructions

1. Rehydrate Dried Mushrooms

   Place the dried mushrooms in a bowl, cover with cold water and let soak for at least 4 hours or overnight. Change the water once if it becomes cloudy.

   Time: PT4H

2. Prepare Potatoes

   Peel the potatoes, cut into roughly 1‑cm cubes, and keep them in warm water to prevent oxidation.

   Time: PT5M

3. Season and Bag Potatoes

   Transfer the potato cubes to a vacuum bag. Add 1 tablespoon turmeric, 2‑3 tablespoons water, and a pinch of salt. Seal the bag, removing as much air as possible.

   Time: PT5M

4. Sous‑Vide Potatoes

   Set the sous‑vide circulator to 85°C (185°F) and cook the sealed potatoes for 20 minutes.

   Time: PT20M

   Temperature: 85°C

5. Sauté Aromatics

   In a large pot, heat 1 tablespoon oil with 1 tablespoon butter over medium heat. Add the chopped shallots and minced garlic; sauté until translucent and fragrant, about 5 minutes.

   Time: PT5M

6. Add Mushrooms and Dill Stems

   Drain the rehydrated mushrooms (reserve the soaking liquid). Add the mushrooms and the tough dill stems to the pot; sauté for 3 minutes.

   Time: PT3M

7. Simmer Soup Base

   Pour in the chicken broth (and optionally ½ cup of the mushroom soaking liquid), season with salt, and bring to a gentle simmer. Cook for 25 minutes, allowing flavors to meld.

   Time: PT25M

8. Poach Egg

   Bring 2 liters of water to a boil, then reduce to a gentle simmer. Crack an egg into a small cup, create a light whirlpool in the water, and slide the egg in. Cook for 1½ minutes for a soft‑set yolk.

   Time: PT2M

9. Prepare a Light Roux

   In a small saucepan melt ½ tablespoon butter, whisk in 1 tablespoon flour, and cook for 2 minutes until just golden. Slowly whisk in ½ cup cold water, stirring constantly until smooth and slightly thickened.

   Time: PT2M

10. Thicken the Soup

    Stir the roux into the simmering broth, continue to cook for another 5 minutes, allowing the soup to thicken evenly.

    Time: PT5M

11. Finish with Cream and Vinegar

    Reduce heat to low, stir in the heavy cream, and add 1 teaspoon white vinegar. Adjust seasoning with additional salt or pepper if needed. Heat gently for 2 minutes; do not boil.

    Time: PT2M

12. Plate and Garnish

    Divide the sous‑vide turmeric potatoes among serving plates. Place a poached egg in the center, ladle the hot soup over the potatoes and egg, and garnish with chopped dill leaves and any leftover mushroom pieces.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Dried Porcini Mushrooms: Dried shiitake mushrooms, Dried mixed forest mushrooms
• Instead of Chicken Broth: Vegetable broth, Mushroom broth
• Instead of Heavy Cream: Sour cream (thinner), Greek yogurt (for lighter version)
• Instead of Potatoes: Yukon Gold potatoes, Sweet potatoes (different flavor)
• Instead of Turmeric Powder: Saffron (expensive), Paprika (for color only)
• Instead of Fresh Dill Stems: Fresh parsley stems, Tarragon stems
• Instead of Fresh Dill Leaves: Chives, Fresh basil
• Instead of Shallots: Yellow onion, Leeks
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Unsalted Butter: Margarine, Olive oil (for sauté)
• Instead of Neutral Oil: Olive oil (lower smoke point)
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of White Vinegar: Apple cider vinegar, Lemon juice
• Instead of Salt: Sea salt, Kosher salt
• Instead of Eggs: Quail eggs (smaller)

Equipment Needed

• Sous‑Vide Circulator
• Vacuum Seal Bag
• Large Pot
• Skillet or Frying Pan
• Whisk
• Fine Mesh Strainer
• Ladle
• Small Saucepan
• Egg‑Cracking Bowl
• Timer
• Serving Plates

Critical Steps — Do Not Skip

• Rehydrating the dried mushrooms for full flavor
• Sous‑vide cooking of potatoes with turmeric for color and texture
• Gentle poaching of the egg to keep the yolk intact
• Making a smooth, light roux without lumps
• Balancing the soup with cream and a touch of vinegar

Chef Tips from the Video

• Use high‑quality dried mushrooms for the most authentic earthy flavor.
• Fresh dill stems give a stronger herb note than leaves alone.
• Turmeric not only colors the potatoes but also adds a subtle earthy taste.
• Taste the broth before adding cream; adjust salt and pepper early.
• Serve the dish in shallow bowls to showcase the poached egg in the center.

Troubleshooting

Storage

Refrigerator: Store the soup (without the poached egg) in an airtight container for up to 3 days.

Freezer: Freeze the soup (without cream and egg) for up to 1 month; reheat gently and add fresh cream before serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Rehydrate mushrooms a day ahead and store in the refrigerator.
• Prepare the chicken broth in advance; homemade broth adds depth.
• Sous‑vide potatoes can be cooked up to 2 hours ahead and reheated gently.
• Roux can be made ahead and kept refrigerated for up to 3 days.

Frequently Asked Questions