Cut potatoes into cubes, cover them with water and boil with caraway seed, bay leaf and onion. Add soaked dried mushrooms or fresh mushrooms cut into small pieces, simmered separately. Mix flour and cream, add this mixture to the soup and bring to boil. Finally, break carefully one egg after the other into the simmering soup, spread egg white round yolk with fork. Eggs can be also boiled separately in water with added vinegar. Flavour with finely chopped dill.