Kulajda – Czech potato and mushroom soup

Ingredients

• A handfulfresh mushrooms or half a handful of dried mushrooms
• To tasteonion
• 6potatoes
• To tasteoil or butter
• To tastesalt
• To tastecaraway seeds
• To tasteallspice
• 2bay leaves
• To tasteblack pepper
• 1carton of sweet cream
• 15 ml (1 tablespoon)plain flour
• To tastevinegar
• To taste, optionaldill and eggs

Instructions

1. 1

   Prepare mushrooms

   If using dried mushrooms, soak them in warm water until soft, then squeeze them well. Cut fresh mushrooms into smaller pieces.

2. 2

   Fry onion

   Dice the onion and fry it in butter or oil.

3. 3

   Add mushrooms

   Add the mushrooms and fry them briefly.

4. 4

   Cut potatoes

   Meanwhile, peel the potatoes and cut them into cubes.

5. 5

   Build the soup

   When the mushrooms have fried, pour in water. Add the potatoes, salt, caraway seeds, allspice, black pepper and bay leaves.

6. 6

   Cook potatoes

   Cook until the potatoes in the soup are soft.

7. 7

   Thicken and finish

   When the potatoes are tender, mix the cream with the flour to make a smooth slurry. Pour it into the pot and simmer for a few more minutes. Stir in chopped dill now if you like. Eggs are also traditionally added to kulajda, though this version can be made without them: crack the eggs into the soup, cook for 3 minutes, then take the pot off the heat and leave it to finish cooking.

8. 8

   Season with vinegar

   Season the soup with vinegar, adding more salt if needed.

What is kulajda?

Kulajda is a Czech soup traditionally made with mushrooms, potatoes, cream, dill and vinegar, often with an egg. It is known for balancing a creamy, savoury base with a sharp finish.

There are many versions of this regional dish. This recipe keeps the method simple and makes dill and eggs optional, so you can adjust the bowl to your preference.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 4g protein, 22g carbs, 8g fat.

The potatoes supply most of the carbohydrates, while the cream and the butter or oil contribute most of the fat. Mushrooms provide some protein, with more coming from an optional egg; serving the soup with a fresh salad can add contrast and help round out the meal.

Choosing the mushrooms

Fresh mushrooms: cut them into small pieces so they distribute through the soup and cook evenly.

Dried mushrooms: soak them in warm water until supple, then squeeze them out before frying. They bring a concentrated mushroom flavour; the recipe does not specify using their soaking liquid.

Build flavour in the pot

Onion first: fry the diced onion in butter or oil before adding the mushrooms. This gives the soup a savoury base.

Whole spices: caraway, allspice, black pepper and bay leaves season the cooking liquid as the potatoes soften. Remove the bay leaves before serving if you prefer not to have them in the bowls.

Get the potatoes tender

Even cubes: cut the potatoes into similarly sized pieces so they become tender at roughly the same time.

Check the centre: the potatoes should be soft when pierced before you add the cream mixture. The recipe gives no fixed cooking time, so use tenderness rather than the clock.

Thicken without lumps

Smooth slurry: mix the flour into the cream before adding it to the pot, as directed. Pour it in once the potatoes are cooked and simmer for a few more minutes so the flour thickens the broth.

Gentle simmer: stir as the cream mixture heats through. Avoid a hard boil, which can make a creamy soup more likely to catch on the bottom of the pan.

Finish with dill, egg and vinegar

Dill and egg: chopped dill goes in after thickening if you want it. For eggs, crack them into the soup and cook for 3 minutes, then take the pot off the heat and let the residual heat finish the cooking.

Vinegar last: add it at the end and taste before adding more. Its acidity lifts the creamy broth, but the amount is left to personal taste.

What to serve with kulajda

Serve the soup hot as a meal or a substantial first course. Crusty bread is a simple accompaniment for the creamy broth.

If your bowl includes an egg, it adds extra substance; a fresh salad alongside can provide a lighter contrast.

Recipe notes & tips

• If using dried mushrooms, squeeze them thoroughly after soaking so they do not carry excess water into the frying step.
• Fry the mushrooms with the onion before adding water to give them time in the hot pan.
• Cut the potatoes into evenly sized cubes for more uniform cooking.
• Mix the flour and cream until smooth before pouring the mixture into the soup.
• Add vinegar a little at a time, tasting as you go.
• If adding eggs, allow the soup to stand off the heat after the 3-minute simmer.

Variations

• Add dill: stir in chopped dill after thickening for its fresh, herbal flavour.
• Add eggs: crack them into the soup, cook for 3 minutes and let them finish as the pot stands off the heat.
• Use dried mushrooms: soak half a handful in warm water until soft, then squeeze them well.
• Choose the cooking fat: use butter for a richer flavour or oil instead.
• Use fresh mushrooms: cut a handful into small pieces before frying.

Common mistakes to avoid

• Skipping the mushroom soak: dried mushrooms stay tough; soak them in warm water until soft before squeezing them out.
• Adding flour directly: it can form lumps; first mix it smoothly with the cream.
• Adding vinegar too early: the final seasoning is easier to control when you add it at the end.
• Uneven potato cubes: they cook at different rates; cut them to a similar size.
• Boiling hard after adding cream: the soup may catch on the pan; keep it at a gentle simmer and stir.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, and avoid a vigorous boil; soups containing cooked eggs are best reheated thoroughly and eaten promptly.

Frequently asked questions