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Ingredients

Adjust Servings:
4 medium potatoes (approx. 400 g)
400-500 g mushrooms
1.4 l water
250 ml cream (30-36%)
3 tbsp ghee or butter
3 tbsp wheat flour
40 ml vinegar (5%) or 20 ml (9%)
4 tbsp sugar
Ghee or butter for roasting
Salt
Pepper
1 bay leaf
4 allspice berries
Dill, fresh or dried
6 eggs, for serving
Kulajda – Traditional Czech Mushroom Soup

Kulajda – Traditional Czech Mushroom Soup

Features:
  • Vegetarian
  • 40
  • Serves 6
  • Medium

Ingredients

  • 4 medium potatoes (approx. 400 g)

  • 400-500 g mushrooms

  • 1.4 l water

  • 250 ml cream (30-36%)

  • 3 tbsp ghee or butter

  • 3 tbsp wheat flour

  • 40 ml vinegar (5%) or 20 ml (9%)

  • 4 tbsp sugar

  • Ghee or butter for roasting

  • Salt

  • Pepper

  • 1 bay leaf

  • 4 allspice berries

  • Dill, fresh or dried

  • 6 eggs, for serving

Directions

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As for a creamy mushroom soup, Kulajda has very unusual sour sweet flavor. I would say that it tastes more like borsch, that creamy mushroom soup, though they have nothing in common. Kulajda is thick soup with cream, potatoes and mushrooms. Besides, you may take dried or pickle (rinsed with water) or fresh mushrooms. I prefer using fresh ones.

Kulajda is served with a poached egg. Their flavors matche perfectly and enhance each other. The soup also looks very attractive when served. Poached eggs may be cooked beforehand and kept in cold water in the fridge. There are two more ways of adding poached eggs to the soup, I will share them with you in the recipe.

Another interesting thing is that the ingredient list for the soup is minimal: mushrooms, potatoes, cream…

If you are a mushroom-lover, you must try Kulajda!

Bon appetite!

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Steps

1
Done

Cut mushrooms into big (approx. 6) pieces. Heat some ghee in the pan and cook the mushrooms until gold over high heat.

2
Done

In the soup pot, heat 3 tbsp ghee. Add 3 tbsp flour and cook constantly whisking for 1-2 min. The mixture should be smooth, light yellow (or almost white if you use butter) at the beginning, then it changes to a peanut butter color.

3
Done

Keeping on vigorously stirring, pour in boiling water (it is important to use boiling water, otherwise lumps will form!). The mixture is thick at the beginning, but then it becomes more watery. After you poured in all the water, the mixture will change its color to white. Bring this mixture to a boil, add bay leaf and allspice.

4
Done

Peel and cut the potatoes into 1x1 cm cubes.

5
Done

Add the potatoes to the mixture, bring to a boil and cook for 10 min. Add the cooked mushrooms and cook until the potatoes and the mushrooms are done.

6
Done

Add cream, vinegar, sugar and salt, if necessary.  Bring to a boil, reduce to simmer and cook for 2 min.

Then there are 3 ways to add the eggs:

Variant 1. Separately cook poached eggs and add to the soup when serve. Personally I use this variant.

Variant 2. Add raw eggs to the boiling soup and simmer for 2-3 min.

Variant 3 – the easiest one. With a fork, mix 3 eggs until smooth, add this egg mixture to the soup and cook for 2 min, stirring occasionally. The eggs will set in curds and disperse throughout the soup.

7
Done

Add 3-4 chopped brunches of dill to the soup. Remove from heat and cover with lid.

How to serve:

Pour in serving bowls, place the poached egg on top and garnish with a branch of dill.

How to keep:

Can be kept refrigerated for 1-2 days.

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Spanish Potato Tortilla (Tortilla de Patatas Espanola)
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Mini Scotch Eggs
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Spanish Potato Tortilla (Tortilla de Patatas Espanola)
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Mini Scotch Eggs