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Kulajda

Name: Kulajda
Total time: 40 min
Yield: Serves 4
Cuisine: Czech Republic
Ingredients: 200g Mushrooms; 4 Shiitake mushrooms; 2 Potato; 1 pack Dill; 150ml Heavy Cream; 2 tbsp All-purpose flour; 1 tbsp Vinegar; 4 Egg; 20g Butter; 2 tsp Vegetable bouillon; 1 tsp Salt; A pinch Black Pepper

Soup

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Mushrooms, potatoes, and dill simmered in cream and topped with a poached egg — a soup from South Bohemia.

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📖 The Story Behind This Dish

Kulajda is a traditional soup of South Bohemia: mushrooms, potatoes, and dill are simmered with cream or cultured sour cream and sharpened with vinegar. Its hallmark is the poached egg on top. Czechs love mushroom foraging, and in autumn they make this soup with mushrooms gathered in the forest.

🌆 Where it's eaten: On an autumn weekend, a family back from mushroom hunting in the woods tops a creamy soup of their fresh finds with poached eggs in their cabin.

🥕 Ingredients (serves 4)

Mushrooms 200g
Shiitake mushrooms 4
Potato 2
Dill 1 pack
Heavy Cream 150ml
All-purpose flour 2 tbsp
Vinegar 1 tbsp
Egg 4
Butter 20g
Vegetable bouillon 2 tsp
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Melt butter in a pot and sauté the sliced mushrooms.
Add 1L water, vegetable stock powder, and diced potatoes and simmer 15 minutes.
Whisk the flour into the cream and add to thicken.
Season with vinegar, chopped dill, salt, and pepper.
In another pan, poach the eggs in water with a little vinegar.
Ladle the soup into bowls, top with the poached eggs, and scatter with dill.

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