Kulajda – Czech Mushroom Soup

Kulajda – Czech Mushroom Soup

Kulajda is a Czech mushroom soup made with dill and potatoes, and softened with cream. It’s known for its distinctive sweet and sour taste.

Ingredients

  • 1 pound potatoes

    e. g., Yukon Gold

  • 1/3 stick unsalted butter
  • 4 Tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 1 handful dried mushrooms

    e.g. porcini mushrooms

  • 3/4 cup heavy cream

    fat content about 30 %

  • 3 Tablespoon vinegar

    5% acidity

  • 3 Tablespoons fresh dill

    chopped, only leaves, no stems

  • 3 cups vegetable broth

    lukewarm, for soup

  • 2 cups water

    to cook dried mushrooms

  • salt
  • 1/4 teaspoon ground black pepper
  • 4 medium hard-boiled eggs

Directions

  1. 1

    Place dried mushrooms in a pot with 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes, then set aside.

  2. 2

    Make a roux to thicken the kulajda soup: In a thick-bottomed pot, melt unsalted butter over medium heat. Add all-purpose flour and stir for 1 minute, until it creates a bubbling mass.

  3. 3

    Start adding vegetable broth in batches: begin with ½ cup, stirring well. Continue adding the broth in small increments, stirring thoroughly each time, until all the broth is incorporated. This method will help prevent lumps in the soup.

  4. 4

    Add the mushroom broth to the soup, straining out the cooked mushrooms. Season with salt and stir. Bring to a boil, then reduce the heat to a minimum. Cover with a lid and let it cook for 10 minutes.

  5. 5

    Meanwhile, peel the potatoes and cut them into ½-inch cubes. Add them to the soup along with the cooked mushrooms and cook for another 15 minutes, or until the potato cubes have softened.

  6. 6

    Chop the fresh dill, using only the soft green leaves and avoiding the stems.

  7. 7

    Remove the soup from the stove, then pour in the cream and stir. Add vinegar, sugar, ground pepper, and chopped dill. Do not cook any further. Mix everything together with a wooden spoon, and season to your liking with salt and/or sugar if necessary.

  8. 8

    Let the kulajda soup sit for 5 minutes before serving.

Kulajda – Czech Mushroom Soup

Kulajda – Czech Mushroom Soup

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About this Recipe

Seeking a soup that's both comforting and truly unique? Kulajda, the beloved Czech mushroom soup, delivers an unforgettable sweet and sour experience with every creamy spoonful. It's a delightful culinary journey that will transport your taste buds straight to Central Europe.

This recipe masterfully blends earthy dried mushrooms, tender potatoes, and aromatic dill, all softened by rich heavy cream. The secret lies in balancing the sweet granulated sugar with tangy vinegar, creating a flavor profile unlike any other mushroom soup you've tasted, ensuring a robust yet harmoniously balanced dish.

Prepare for a rich, velvety soup punctuated by tender Yukon Gold potato chunks and the deep, umami notes of dried porcini mushrooms. Each bite offers a harmonious dance between the bright freshness of dill, the subtle sweetness, and a pleasant sour tang, all culminating in a hearty, satisfying bowl. The hard-boiled eggs add an extra layer of richness and substance, making it a truly complete and comforting meal that feels both rustic and refined.

While Yukon Gold potatoes are ideal for their creamy texture, any waxy potato will work beautifully. Feel free to experiment with other dried mushrooms if porcini aren't on hand, or adjust the amount of fresh dill to your liking. For an extra pop of brightness, a touch more vinegar can lift the overall profile to suit your palate.

Perfect for a cozy evening meal or a distinctive starter, Kulajda is a surprisingly elegant dish that warms from the inside out.

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