Kulajda is a traditional Czech soup known for its creamy texture and rich, earthy flavors. This comforting dish combines mushrooms, potatoes, dill, and sour cream, creating a perfect balance of sweet and sour notes. Finished with a poached egg on top, Kulajda is a hearty and satisfying meal, ideal for colder days.
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 500 g mushrooms (fresh or dried), sliced or chopped
- 3 medium potatoes, peeled and diced
- 1 teaspoon dried bay leaves
- 1 teaspoon allspice
- Salt and pepper to taste
- ½ cup sour cream
- 1 tbsp fresh dill, chopped
- 4 eggs for poaching
- 1 tbsp white vinegar for poaching eggs
Instructions
- Prepare the ingredients:If using dried mushrooms, soak them in warm water for about 30 minutes to rehydrate. If using fresh mushrooms, clean and slice them. Peel and dice the potatoes, chop the onion, and prepare the dill and sour cream.
- Sauté the onions:In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes. Stir occasionally to avoid burning.
- Make the roux:Once the onions are softened, sprinkle the flour over them and stir continuously to form a roux. Let the flour cook for about 2 minutes until it turns lightly golden.
- Add the broth:Gradually add the broth to the roux, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.
- Cook the mushrooms and potatoes:Add the mushrooms (whether fresh or rehydrated) and the diced potatoes to the pot. Stir to combine and bring the soup back to a simmer. Add the bay leaves, allspice, salt, and pepper to season the soup. Let it cook for about 20 minutes, or until the potatoes are tender and the mushrooms are cooked through.
- Add cream and dill:Stir in the sour cream and chopped dill. Taste the soup and adjust the seasoning if necessary, adding more salt or pepper if desired. Let the soup simmer for an additional 5 minutes to meld the flavors.
- Poach the eggs:While the soup is simmering, bring a small pot of water to a gentle simmer. Add the white vinegar to the water (this helps the eggs hold their shape). Crack each egg into a small cup and carefully slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set them aside.
- Serve:Ladle the soup into bowls and top each with a poached egg. The egg yolk should be soft and runny, adding a luxurious richness to the creamy soup.
- Garnish:Garnish each bowl with additional fresh dill and serve immediately, either on its own or with a slice of crusty bread on the side.
Notes
Kulajda
Kulajda is a quintessential Czech dish, deeply rooted in the culinary traditions of the Czech Republic. This comforting, creamy soup is a beautiful marriage of the earthy richness of mushrooms, the hearty, starchy texture of potatoes, and the fresh, aromatic zing of dill. Often crowned with a poached egg, kulajda represents the Czech love for balancing contrasting flavors, especially sweet and sour, creating a dish that is both comforting and sophisticated. The origins of kulajda lie in the southern Bohemia region, where it has been cherished for centuries. Over time, the soup spread across the country and became a staple in many Czech households and regional restaurants. While the core ingredients remain the same, there are regional variations of kulajda that reflect local preferences and ingredient availability. The beauty of this dish lies in its versatility, allowing for seasonal adaptations. In the warmer months, Czechs harvest wild mushrooms from forests, adding a fresh, earthy flavor to the soup. In contrast, during the colder months, dried mushrooms are used, which impart a deep, umami richness to the dish.
The preparation of kulajda is simple, yet it results in a complex and satisfying flavor profile. The process begins by sautéing finely chopped onions in butter until they become soft and translucent. Next, flour is added to the onions to create a roux, forming the base of the creamy texture of the soup. Once the roux has formed, broth is added, and mushrooms—either sautéed, boiled, or soaked—are incorporated into the soup. The choice of mushrooms is key, as it determines the depth of flavor. Common types of mushrooms used include porcini, chanterelles, or any wild mushrooms that are in season.
Seasonings such as bay leaves, allspice, salt, and pepper are added to enhance the soup’s warmth and fragrance, providing a subtle spiciness that complements the earthiness of the mushrooms. The addition of boiled potatoes adds a hearty element to the soup, balancing the richness of the cream. A generous spoonful of sour cream is stirred in to bring a tangy contrast, while fresh chopped dill is sprinkled on top for a bright, herbal finish.
To elevate the dish further, kulajda is traditionally served with a poached egg placed delicately on top. The egg’s runny yolk adds an indulgent, velvety richness that blends beautifully with the creamy soup. This final touch of the egg transforms kulajda into a luxurious meal that is perfect for a cozy winter day or a festive family gathering.
Sounds amazing! My grandma used to make something similar, but I’ve never seen a recipe with allspice. Definitely trying this – gotta get my hands on some decent mushrooms first though. Poached egg on top? Genius!