Olesjky Minefield Soup

Ingredients

• 800 g floury potatoes, peeled and diced
• 1 leek, sliced into rings
• 2 carrots, halved and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1.2 liters vegetable stock
• 100 ml heavy cream
• 4 eggs
• 2 tbsp sunflower oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh dill, roughly chopped

Method

1. Boil the eggs for 8 minutes until hard. Cool, peel, and halve lengthwise.
2. Heat oil in a large pot. Sauté onion and garlic for 2 minutes.
3. Add leek and carrot, cook for 3 minutes.
4. Add potato cubes, briefly sauté.
5. Pour in the stock and bring to a boil. Simmer for 20 minutes until everything is tender.
6. Roughly blend the soup with an immersion blender, leaving some pieces.
7. Stir in cream and paprika. Season with salt and pepper.
8. Pour soup into deep bowls. Lay a row of halved eggs (mines) across each bowl.
9. Garnish with dill.

Serving notes

• Serve the soup piping hot, with the eggs as mines on top.
• Offer extra dill for those wanting to sprinkle a little hope.