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Kulajda (Czech Mushroom and Dill Soup)

Czech · Lunch · Easy

Kulajda (Czech Mushroom and Dill Soup)

Total
45 min
Prep
15 min
Serves
4
Calories
395
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Mushrooms, potatoes and dill fill a creamy sweet-sour broth, with a whole egg in each bowl of this South Bohemian soup.

The balance of vinegar, sugar and cream is the heart of Kulajda (Czech Mushroom and Dill Soup). Potatoes give the broth substance, while mushrooms add a woodsy note that keeps it from tasting like a plain cream soup.

Use fresh dill generously and add it at the end. For this South Bohemian bowl, hard-cooked eggs give an easy, reliable finish and can be prepared while the potatoes simmer.

CreamyTangyHerbyOne PotComfort FoodVegetarianNut-free

Method

  1. Melt butter in a soup pot over medium-high heat. Add cremini mushrooms and cook for until their liquid evaporates and the edges brown.

  2. Stir in flour and cook over medium heat for . Gradually stir in water, then add potatoes, caraway seeds, salt and black pepper. Bring to a simmer and cook for until the potatoes are tender.

  3. Meanwhile, lower eggs into a saucepan of gently boiling water and cook for until the whites and yolks are set. Cool under cold water, peel and halve.

  4. Stir cream and sugar into the soup and simmer over low heat for . Remove from the heat, add vinegar and dill, and divide among bowls with the eggs.

Forkue tips

  • For a stronger mushroom flavor, replace a few fresh mushrooms with soaked dried porcini and strain their soaking liquid into the measured water.

Storing and reheating

Refrigerate soup and eggs separately for up to 3 days. Warm the soup gently without a rolling boil, then add the eggs and a little fresh dill.

Kitchen gear

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Nutrition per serving, estimated

395Calories
12gProtein
31gCarbs
25gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Kulajda (Czech Mushroom and Dill Soup): FAQ

Why did my cream soup split?

Strong heat and acid can separate cream. Add the vinegar off the heat and reheat gently; heavy cream is more forgiving than milk.

Can I leave out the eggs?

Yes. The potatoes and mushrooms still make a substantial soup. Serve a larger bowl or add bread alongside if it will be your main meal.

How do I store and reheat Kulajda (Czech Mushroom and Dill Soup)?

Refrigerate soup and eggs separately for up to 3 days. Warm the soup gently without a rolling boil, then add the eggs and a little fresh dill.

How long does Kulajda (Czech Mushroom and Dill Soup) take?

About 45 min in total: 15 min prep and 30 min cooking.

What do I need to make Kulajda (Czech Mushroom and Dill Soup)?

The key ingredients are potatoes, cremini mushrooms, butter, all-purpose flour, caraway seeds and heavy cream, plus pantry basics.

Any tips for Kulajda (Czech Mushroom and Dill Soup)?

For a stronger mushroom flavor, replace a few fresh mushrooms with soaked dried porcini and strain their soaking liquid into the measured water.

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