Czech · Soup
Creamy mushroom soup bright with dill, vinegar and poached egg.
Photo by Radek Schenk · CC BY-SA 4.0 · Resized and converted to WebP for web display.
Kulajda from southern Bohemia balances forest mushrooms, potatoes and cream with fresh dill and a decisive sweet-sour finish. A poached egg makes each bowl a meal.
Technique notes
Czech kitchen
Czech kulajda is a creamy potato and mushroom soup balanced with dill, vinegar and a soft poached egg.
Soak porcini 15 minutes; strain and reserve liquid. Chop porcini. Brown fresh mushrooms in butter.
Add onion for 5 minutes, then potatoes, porcini, soaking liquid and stock. Simmer 15 minutes.
Whisk flour into cream, stir into soup and simmer gently 6 minutes until lightly thickened.
Add vinegar, sugar, dill, salt and pepper. Poach eggs separately and place one in each bowl.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Kulajda from southern Bohemia balances forest mushrooms, potatoes and cream with fresh dill and a decisive sweet-sour finish. A poached egg makes each bowl a meal.
Refrigerate soup without eggs for up to 3 days; poach fresh eggs when reheating.
Serve immediately with rye bread and extra dill.
