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

About This Recipe

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.

Ingredients

Serves 4

• 500 gpotatoes(peeled and diced)
• 200 gmushrooms(sliced)
• 1yellow onion(diced)
• 3 tbspbutter
• 2 tbspall-purpose flour
• 1 Lwater or vegetable stock
• 2bay leaves
• 200 mlsour cream
• 2 tbspwhite wine vinegar
• 1 tspfine sea salt(to taste)
• 4eggs
• 3 tbspchopped fresh dill

Instructions

1. 1

   Cook the aromatics

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

2. 2

   Add flour

   Stir in flour and cook for 1 minute.

3. 3

   Add liquid

   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

   Poach the eggs

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

6. 6

   Serve

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

Variations

• •

  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.

Storage

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.

Frequently Asked Questions