1. Prepare dried mushrooms - rinse them under running water, then soak them in cold water for 20 minutes 2. Slowly cook vegetables, mushrooms and caraway seeds with water in large kettle for 15 minutes 3. Add potatoes, salt and pepper to taste 4. Simmer another 20 minutes or until the potatoes are tender 5. In last 5 minutes of cooking add water to compensate for evaporation 6. Mix in crushed garlic and slightly beaten eggs, if desired, while stirring the soup 7. Brown flour in heated oil, stir into soup and cook for a couple of minutes 8. Spice with marjoram, adjust salt and pepper, garnish with finely chopped parsley or chives