gluten-free joc soups and stews Czech Kulajda

Ingredients:

4 cups gluten-free vegetable or mushroom broth
1 cup sour cream
4 eggs
1 tablespoon vinegar
1 tablespoon butter
1 tablespoon potato starch
1 cup sliced mushrooms
Fresh dill for garnish
Salt and pepper to taste

Directions:

In a pot, bring the gluten-free vegetable or mushroom broth to a gentle simmer.
In a separate bowl, whisk together the sour cream and eggs. Add a tablespoon of vinegar to the mixture and combine well.
In a skillet, melt the butter over medium heat. Sauté the sliced mushrooms until they are cooked through and slightly browned.
Add the sour cream and egg mixture to the simmering broth, stirring constantly to prevent the eggs from curdling.
Dissolve the potato starch in a small amount of cold water and add it to the soup to thicken it slightly.
Season the Kulajda with salt and pepper according to your taste preference.
Serve the Czech Kulajda hot, garnished with fresh dill.
Enjoy your gluten-free Czech Kulajda, a traditional Czech soup that is both hearty and delicious!