Kulajda

About This Recipe

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.

Ingredients

Serves 4

• 250 gmixed mushrooms(sliced)
• 300 gpotatoes(diced)
• 1 litrevegetable stock
• 200 mlsour cream
• 2 tbspplain flour
• 2 tbspwhite wine vinegar
• 1 large bunchfresh dill(chopped)
• 1 tbspbutter
• 4eggs
• 1 tspsalt

Instructions

1. 1

   Cook base

   Melt butter in a large pot. Sauté mushrooms until golden. Add potatoes and stock. Simmer 15 minutes until potatoes are tender.

2. 2

   Thicken

   Whisk flour into sour cream until smooth. Stir into the hot soup and simmer 5 minutes until thickened.

3. 3

   Season

   Add vinegar, salt and most of the dill. Taste and adjust tanginess.

4. 4

   Poach eggs

   Crack each egg into simmering soup, one at a time, and poach 3–4 minutes until whites are set.

5. 5

   Serve

   Ladle into bowls, each with a poached egg. Garnish with remaining fresh dill.

Variations

• •

  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.

Storage

Refrigerate for up to 3 days. Store poached eggs separately; add fresh when serving.

Frequently Asked Questions