Kulajda (Kulajda)
Overview
Kulajda is a creamy Czech soup from the South Bohemia region. Potatoes and mushrooms, often wild forest mushrooms, are cooked in water with caraway, then the soup is thickened with sour cream and flour and soured with a little vinegar. Fresh dill gives it its characteristic aroma. Each bowl is topped with a soft poached egg, and the yolk mixes into the soup when broken. The result is tangy, rich and very comforting, especially in mushroom season in late summer and autumn.
Pictures
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History
Kulajda comes from the rural cooking of South Bohemia, where mushroom picking in the forests is a beloved tradition. It was a simple farmhouse soup made from potatoes, milk products and foraged mushrooms. Today it appears on menus across the Czech Republic as a classic regional dish. Many Czech families still make it with mushrooms they have gathered themselves, and the dish is a familiar sight on restaurant menus across the country.
Main ingredients
Potatoes, mushrooms, sour cream, dill, vinegar, poached egg. The soup is built on water and cream and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~50 min
Ingredients
- 4 potatoes, cubed
- 250 g mushrooms, sliced
- 250 ml sour cream, 1 tbsp flour
- 1 tbsp vinegar
- fresh dill, caraway
- 4 eggs
Allergens: Contains: Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Cook potatoes with caraway in 1.2 l salted water for 10 minutes; add mushrooms for 10 more.
- Whisk sour cream with flour and stir in; simmer 5 minutes.
- Add vinegar and dill and season.
- Serve each bowl with a poached egg.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.