A well-known Czech gem called kulajda: an honest soup of mushrooms, potatoes and dill

Kulajda is a thick soup softened with cream and served with an egg.

It has a slightly sour taste and is supplemented with dill.

Since it is really filling, you can also choose something lighter as a main course.

It exists in many variations, so we can bring you new inspiration.

Which of the recipes would you try?

Fair ride

Thick and soft at the same time. This recipe for kulajda will remind you of grandma’s food.

INGREDIENTS:

• ½ cup sliced mushrooms
• 1 clove of garlic
• ¼ cup finely chopped onion
• 2 tablespoons chopped fresh dill
• 2 teaspoons of whole wheat flour
• salt
• 2 cups of water or vegetable broth
• ½ whipping cream
• 1 tablespoon of butter
• pepper
• egg
• lemon
• sugar

METHOD:

• Hard-boil the eggs.
• Finely chop the garlic and fry in butter.
• Add the onion and fry until golden.
• Then add the mushrooms, saute for about 4 minutes, then sprinkle with flour, fry for a while, add salt and pepper and then pour over the broth.
• Stir until thickened.
• Cook until soft.
• Before the end, add dill, cook for a while, then cream, pepper, salt.
• At the very end, season it with lemon juice and sugar.
• Look with half an egg.

Krkonošská Kulajda

Of course, fresh mushrooms cannot be missing in the Krkonoše Kulaida.

INGREDIENTS:

• 7 medium-sized potatoes
• ⅓ cauliflower
• 1 handful of dried mushrooms
• 200 g of fresh mushrooms
• 1 onion
• 2 cloves of garlic
• 1 and ½ spoons of butter
• 1 tablespoon of oil
• 1 and ½ spoons of plain flour
• 2 bay leaves
• 1 tablespoon cumin
• 400 ml of broth
• 400 ml of water
• 4 sprigs of dill
• salt
• pepper

METHOD:

• Put broth, water, bay leaves, steamed dried mushrooms, pepper, salt in a pot and bring to a boil.
• Meanwhile, finely chop the onion and fry in oil.
• Fry until translucent, then add fresh mushrooms and fry for a while.
• Then add both to the stock pot.
• Put butter and flour in the same pan and make a roux, cook for a while, then thin with a little water and add to the stock along with the potatoes.
• Cook until soft, add finely chopped dill at the end, thicken with cream and season.

Would you appreciate more recipes for thick creamy soups ? Get inspired!

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Traditional Czech-style kulajda

Although the recipes for kulaida are quite similar, they can differ in the process.

INGREDIENTS:

• 5 potatoes
• 200 g of mushrooms
• 3 hard-boiled eggs
• 600 ml of milk or cream
• 2 tablespoons of butter
• 2 tablespoons plain flour
• 1 spoon of sterilized dill
• 2 tablespoons of vinegar
• salt
• pepper

METHOD:

• Peel the potatoes, cut them into cubes and boil them in salted water together with the mushroom slices.
• While the potatoes are cooking, prepare the butter and flour roux.
• Then gradually add cold milk and beat to prevent lumps from forming.
• Let this béchamel cook for 10 minutes, stirring occasionally, season with salt and pepper and add the dill.
• Finally, add potatoes, mushrooms, chopped eggs and season with vinegar.

You can also cook it with the help of a video recipe:

Slovak kulajda

And finally we have to mention the option of our neighbors.

INGREDIENTS:

• 300 g of fresh mushrooms
• 4 potatoes
• 500 ml of sour cream
• 4 eggs
• 1 and ½ spoons of plain flour
• salt
• pepper
• ground cumin
• dill
• vinegar

METHOD:

• Clean the mushrooms and cut them into slices.
• Peel the eggplants and cut them into cubes.
• Boil both in cold water together with cumin, salt and pepper and cook until soft.
• Mix the sour cream with the flour and mix it into the soup.
• Stir really well so the soup doesn’t curdle.
• Add finely chopped dill.
• Let it cook for another 10 minutes.
• Meanwhile, prepare the lost eggs.
• It is best to dip each egg separately in a bowl with a little vinegar, this will coat the eggs and hold them together.
• Then put the eggs in hot salted water, in which you create a water vortex with the help of a ladle.
• If you want hard-boiled eggs, boil for 5 minutes. Allow to cook for 7 minutes to fully cook the yolks.

And where did the word kulajda come from? The exact origin is unknown. There are actually two different theses that relate to the South Bohemian tradition. One of them is that this soup is named after the South Bohemian cook Adelajda Kuhová, or more precisely, a corruption of her name. The second of them then interprets this name as a South Bohemian name for thickening soup with broth.

Do you like dill dishes? Then you will definitely love other well-known dill dishes, even outside of kulady. Or you can take a look at the recipe for dill soup with egg .