Kulajda is a thick, creamy Czech soup made with mushrooms, potatoes and dill. It has a well-balanced sweet and sour flavour, similar to Borscht. It’s quick and easy to prepare, taking just 30 minutes!
Find more information about Pilsen, Czech Republic, click here.
Ingredients
- For the soup
- 6 tbsp unsalted butter
- 1 small or medium onion, diced
- 250 g mixed fresh mushrooms, cleaned and chopped
- 4 tbsp all-purpose flour
- 1 l chicken or beef stock (or vegetable stock)
- 450 g white potatoes, peeled and cubed
- Salt and freshly ground black pepper
- 3 whole allspice berries or 1 pinch ground allspice
- 1 bay leaf
- 180 g double cream
- 3 tbsp white wine vinegar
- 2 tbsp granulated sugar
- 2 tbsp. chopped fresh dill
- For the garnish
- 5 poached or boiled eggs
- 2 ½ tsp. fresh dill
Instructions
- Add the butter to a saucepan over medium-high heat. When it starts to melt, add the onion and mushrooms. Cook for 5 minutes, stirring frequently.
- Reduce the heat and stir in the flour. Cook for 30 seconds, stirring constantly. Add the chicken stock and use a wooden spoon to scrape the bottom of the pan.
- Stir in the potatoes, salt, black pepper, allspice and bay leaf. Bring to the boil, then cover the pot, lower the heat slightly to avoid boiling and leave to cook until the potatoes are tender, about 10 minutes, stirring occasionally. (Meanwhile, prepare the poached eggs).
- Remove from the heat and stir in the cream, vinegar, sugar and dill.
- Serve each bowl of soup with a poached egg and half a teaspoon of fresh dill sprinkled on top.
Notes
Type of fresh mushrooms to use:
A mix of all the types of fresh mushrooms available in your area, or a combination of shiitake and cremini mushrooms.
Type of potatoes to use :
White potatoes (universal potatoes), or waxy potatoes, such as Yukon Gold. This type of potato holds its shape well in soups.
Vegetarian version :
Use vegetable stock (or water) instead of chicken stock.
