340g potatoes, peeled and cubed
1 litre meat or vegetable stock
Salt and freshly-ground black pepper, to taste
1 tsp caraway seeds, lightly crushed
1 small onion, finely chopped
250g mushrooms, sliced
35g plain flour
480ml sour cream
4 medium eggs
Freshly-chopped dill, to taste
80ml white wine vinegar
Oil for frying
Add the potatoes and the stock to a pan then stir-in the caraway seeds, bay leaf and onion. Bring the mixture to a boil then reduce to a simmer, cover and cook for about 25 minutes, or until the potatoes are tender. Meanwhile, fry the mushrooms in a little oil until golden then add to the soup when the potatoes are tender. Cook for 2 minutes more then whisk together the flour and sour cream and stir into the soup. Bring a pan of water to a boil, add the vinegar and use to boil the eggs until hard. Remove from the water, allow to cool then chop and add to the soup. Cook for about 5 more minutes, or until heated through then ladle into 4 warmed soup bowls, garnish with chopped dill and serve.
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