Kulajda – Czech Mushroom Soup
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4.7
30 reviews
Excellent
Kulajda – Czech Mushroom Soup
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Kulajda is a Czech mushroom soup made with dill and potatoes, and softened with cream. It’s known for its distinctive sweet and sour taste.
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Ingredients
- 1 pound potatoes e. g., Yukon Gold
- ⅓ stick unsalted butter
- 4 Tablespoons all-purpose flour
- ¼ cup granulated sugar
- 1 handful dried mushrooms e.g. porcini mushrooms
- ¾ cup heavy cream fat content about 30 %
- 3 Tablespoon vinegar 5% acidity
- 3 Tablespoons fresh dill chopped, only leaves, no stems
- 3 cups vegetable broth lukewarm, for soup
- 2 cups water to cook dried mushrooms
- salt
- ¼ teaspoon ground black pepper
- 4 medium hard-boiled eggs
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Instructions
- Place dried mushrooms in a pot with 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes, then set aside.
- Make a roux to thicken the kulajda soup: In a thick-bottomed pot, melt unsalted butter over medium heat. Add all-purpose flour and stir for 1 minute, until it creates a bubbling mass.
- Start adding vegetable broth in batches: begin with ½ cup, stirring well. Continue adding the broth in small increments, stirring thoroughly each time, until all the broth is incorporated. This method will help prevent lumps in the soup.
- Add the mushroom broth to the soup, straining out the cooked mushrooms. Season with salt and stir. Bring to a boil, then reduce the heat to a minimum. Cover with a lid and let it cook for 10 minutes.
- Meanwhile, peel the potatoes and cut them into ½-inch cubes. Add them to the soup along with the cooked mushrooms and cook for another 15 minutes, or until the potato cubes have softened.
- Chop the fresh dill, using only the soft green leaves and avoiding the stems.
- Remove the soup from the stove, then pour in the cream and stir. Add vinegar, sugar, ground pepper, and chopped dill. Do not cook any further. Mix everything together with a wooden spoon, and season to your liking with salt and/or sugar if necessary.
- Let the kulajda soup sit for 5 minutes before serving.
Notes
- The basic recipe makes 4 yields.
- Serve the Kulajda warm, and place a halved hard-boiled egg into the soup. If you have any fresh dill remaining, sprinkle a few green leaves on top as a final touch.
- Remember to add dill only at the end of cooking to kulajda, as fresh dill loses its flavor and vivid color the longer it is cooked.
- You can also make Kulajda with fresh mushrooms. In this case, sear the roughly chopped mushrooms in a pan with fat, season with salt and pepper, and then add them to the soup. Instead of using 3 cups of broth, use 5 cups because you don’t need to cook dried mushrooms ahead of time.
- In fancy Czech restaurants, this mushroom soup is often served with a poached egg instead of a boiled one.
Nutrition Information
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Calories
475kcal
(24%)
Carbohydrates
40g
(13%)
Protein
13g
(26%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
257mg
(86%)
Sodium
818mg
(34%)
Potassium
697mg
(20%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
1177IU
(24%)
Vitamin C
23mg
(26%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 257mg | 86% |
| Sodium | 818mg | 34% |
| Potassium | 697mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 1177IU | 24% |
| Vitamin C | 23mg | 26% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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