Czech Republic ‘Kulajda’ (A mushroom and potato soup)
This Czech Republic recipe called kulajda comes from the Šumava to the Krkonoše mountain region.
Ingredients
- 800 ml water or 3 and 3/8 cups
- 4 medium potatoes peeled and chopped into chunks
- 30 grams or 1 oz of dried mushrooms
- 200 ml or ¾ cup of heavy cream
- 1 sprig of fresh dill chopped plus extra for garnish
- 5-7 tablespoons of roux
- 50 g or ¼ cup butter
- 4 eggs
- Caraway seeds
- Salt & pepper to taste
- White vinegar
Directions
- 1
Soak the dried mushroom beforehand for at least an hour but preferably overnight.
- 2
Put the potatoes in a pot and cover with water, add the mushrooms and the water in which they were soaked in.
- 3
Add a pinch of salt, pepper and caraway seeds.
- 4
Cook for around 20 minutes until the mushrooms and potatoes are soft.
- 5
Add the cream and thicken with the roux.
- 6
Season with vinegar, add the butter to mellow the flavor and add the chopped dill.
- 7
In a separate pan put some salt and a dash of vinegar and bring almost to a boil. Take a ladle and break an egg into it. Poach the egg in the ladle so the yolk remains soft and is encased in the egg white.
- 8
Serve each portion with the poached egg and a sprig of dill on top.
- 9
This soup is very hearty and could easily be served as meal on its own with your favorite bread.