Kulajda

Discover the comforting flavors of Kulajda, a traditional Czech mushroom soup that’s as hearty as it is flavorful. This creamy, herb-infused dish combines sautéed mushrooms, tender potatoes, and tangy sour cream with fresh dill for a fragrant and velvety base. The soup is elevated by the addition of perfectly poached eggs, offering a luxurious richness with every bite. A splash of vinegar adds a subtle tang that beautifully balances the earthy notes. Ready in just an hour, Kulajda is an ideal choice for a satisfying lunch or dinner. Serve it hot, garnished with fresh dill, and experience a taste of authentic Czech cuisine in your own home. Perfect for fans of comforting, vegetarian-friendly soups!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams Mushrooms
• 2 tablespoons Butter
• 500 grams Potatoes
• 1 liter Vegetable broth
• 2 tablespoons Fresh dill
• 2 tablespoons All-purpose flour
• 200 milliliters Sour cream
• 4 large Eggs
• 1 tablespoon White vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Clean the mushrooms and slice them thinly.

Step 2

Peel and cut the potatoes into bite-sized cubes.

Step 3

Melt the butter in a large pot over medium heat. Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.

Step 4

Add the cubed potatoes and pour in the vegetable broth. Bring the mixture to a boil, reduce the heat to low, and let it simmer for about 15 minutes, or until the potatoes are tender.

Step 5

While the soup is simmering, finely chop the dill and set aside.

Step 6

In a small bowl, combine the all-purpose flour and sour cream, mixing until smooth. Slowly stir this mixture into the soup, ensuring no lumps form. Simmer for an additional 5 minutes to thicken the soup.

Step 7

Season the soup with salt and black pepper to taste.

Step 8

Add the chopped dill and vinegar to the soup. Stir well and remove the pot from heat.

Step 9

In a separate saucepan, bring water to a gentle simmer and add the vinegar for poaching the eggs. Crack each egg into a small cup and gently slide them into the simmering water. Poach each egg for about 3-4 minutes or until the whites are set and the yolks are runny.

Step 10

Ladle the soup into bowls and top each serving with a poached egg. Garnish with extra dill if desired.

Step 11

Serve hot and enjoy your traditional Czech kulajda.

Nutrition Facts

Serving size	(2207.7g)

Amount per serving	% Daily Value*
Calories	1973.6

Total Fat 101.6g	0%
Saturated Fat 48.9g	0%
Polyunsaturated Fat 7.9g
Cholesterol 909.8mg	0%
Sodium 5711.8mg	0%
Total Carbohydrate 206.6g	0%
Dietary Fiber 26.6g	0%
Total Sugars 40.9g
Protein 72.7g	0%

Vitamin D 168.5IU	0%
Calcium 627.9mg	0%
Iron 15.7mg	0%
Potassium 5928.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 14.3%

Carbs: 40.7%