A tangy, creamy white soup with wild mushrooms, potatoes, dill, and a poached egg floating in the center.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fresh dill, poached egg
Accompaniments: dark bread
Instructions
-
1
Simmer potatoes and bay leaf in stock until potatoes are almost tender, about 10 min.
-
2
Add mushrooms, cook 5 min.
-
3
Stir in cream and vinegar. Season with salt and pepper.
-
4
Add generous dill. Bring to a gentle simmer.
-
5
Poach eggs directly in the soup or separately, place one in each bowl.
-
6
Serve immediately with extra dill on top.
Did You Know?
Kulajda is one of the few Czech soups that intentionally combines sour, creamy, and earthy flavors in a single bowl.
Chef's Notes
Equipment Tips
- large pot
- ladle
- slotted spoon
Garnishing
fresh dill, poached egg
Accompaniments
dark bread
The Story Behind Kulajda
Kulajda originates from southern Bohemia, where mushroom foraging is a near-sacred tradition. The soup combines the forest harvest with cream from local dairies, creating a dish that embodies the Czech countryside. It remains a cherished part of Christmas Eve dinner.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!