A tangy, creamy potato and mushroom soup finished with fresh dill and a poached egg, a beloved South Bohemian specialty.
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.
Serves 4
Melt butter in a pot and cook onion and mushrooms until softened, about 8 minutes.
Stir in flour and cook for 1 minute.
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.
Whisk in sour cream and vinegar, tasting and adjusting the sweet-sour balance.
Poach the eggs separately in simmering water until the whites are set but yolks remain soft.
Season the soup with salt, remove bay leaves, stir in fresh dill, and ladle into bowls, topping each with a poached egg.
Balance the sour cream and vinegar carefully, tasting as you go, since kulajda should have a distinct but not overpowering tang.
Add fresh dill generously at the end, since it's central to the dish's characteristic flavor.
Poach the eggs separately for the neatest presentation, rather than directly in the soup.
Add a bit of diced ham or sausage for a heartier version.
Some households use dried mushrooms soaked and added for extra depth alongside fresh ones.
Serve with crusty bread on the side.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kulajda 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.
Adding the sour cream to boiling liquid without tempering can cause curdling — stir some hot broth into the cream first, then combine and keep the heat gentle.
Yes, the soup base reheats well; poach fresh eggs just before serving for the best texture.
Standard white or cremini mushrooms work well, though a mix with a few dried porcini adds extra depth.
Per serving (380g / 13.4 oz) · 4 servings total
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