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Kulajda – Czech Mushroom Soup

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 people
Calories: 475 kcal
Course: Soup
Cuisine: Czech

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chop the fresh dill, using only the soft green leaves and avoiding the stems.
  7. 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.
  8. 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

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

% 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.