Czech Kulajda (Creamy Mushroom and Dill Soup with Poached Egg)

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Czech Kulajda is a real, traditional Czech dish, known as Creamy Mushroom and Dill Soup with Poached Egg. A tangy, creamy potato and mushroom soup finished with fresh dill and a poached egg, a beloved South Bohemian specialty.\n\nKulajda hails from South Bohemia, historically a farmer's dish built around the region's abundant mushrooms and potatoes, distinguished by its characteristic sour cream base and generous use of fresh dill.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Czech home cooking, not a generic stand-in for a search term.

재료

서브 4

• 500 g감자(껍질을 벗기고 잘게 썬 것)
• 200 g버섯(슬라이스)
• 1노란 양파(깍둑썰기한)
• 3 tbsp버터
• 2 tbsp만능 밀가루
• 1 L물이나 야채 육수
• 2월계수 잎
• 200 ml사워 크림
• 2 tbsp화이트 와인 식초
• 1 tsp좋은 바다 소금(맛보기)
• 4계란
• 3 tbsp다진 신선한 딜

조리법

1. 1

   방향제를 요리하세요

   Melt butter in a pot and cook onion and mushrooms until softened, about 8 minutes.

2. 2

   밀가루 추가

   Stir in flour and cook for 1 minute.

3. 3

   액체 추가

   Gradually add water or stock, along with diced potatoes and bay leaves. Bring to a simmer and cook for 20 minutes until the potatoes are tender.

4. 4

   Add cream and vinegar

   Whisk in sour cream and vinegar, tasting and adjusting the sweet-sour balance.

5. 5

   계란을 데워주세요

   Poach the eggs separately in simmering water until the whites are set but yolks remain soft.

6. 6

   서브하다

   Season the soup with salt, remove bay leaves, stir in fresh dill, and ladle into bowls, topping each with a poached egg.

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