Kulajda is a beloved Bohemian cream soup that balances earthy mushrooms, fragrant dill and a touch of vinegar with a velvety sour cream base. A poached egg floating in the centre is traditional and makes it a complete meal. The soup's gentle tang and herbal freshness make it unlike any other Central European soup.
Serves 4
Melt butter in a large pot. Sauté mushrooms until golden. Add potatoes and stock. Simmer 15 minutes until potatoes are tender.
Whisk flour into sour cream until smooth. Stir into the hot soup and simmer 5 minutes until thickened.
Add vinegar, salt and most of the dill. Taste and adjust tanginess.
Crack each egg into simmering soup, one at a time, and poach 3–4 minutes until whites are set.
Ladle into bowls, each with a poached egg. Garnish with remaining fresh dill.
Use dried porcini mushrooms (soaked) for a deeper flavour.
Don't over-vinegar — start with 1 tbsp and taste up.
The soup thickens as it sits; add stock to loosen when reheating.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add smoked salmon for a luxurious version.
Replace mushrooms with young nettles in spring.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for up to 3 days. Store poached eggs separately; add fresh when serving.
Kulajda is a traditional South Bohemian dish, believed to originate from the Šumava region near the German border, where cream, dill and forest mushrooms were abundant.
Yes — soak 30 g dried porcini in hot water for 20 minutes, then use both mushrooms and soaking liquid in the soup.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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