Kulajda – Czech Mushroom Soup

Kulajda – Czech Mushroom Soup

from cooklikeczechs.com
45 min

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.