Kulajda – Czech White Soup with Mushrooms, Potatoes and Dill


1 handful dried mushrooms
1 piece onion peeled
2 pieces bay leaves
5 pieces black peppercorns
5 pieces allspice
1/4 teaspoon cumin
2 twigs lovage
4 tablespoons flour
500 ml sour cream
4 pieces potatoes bigger, peeled, cut into small cubes
2 tablespoons vinegar
4-6 eggs
1 bundle dill small bundle


I start with dried mushrooms. A mixture of forest mushrooms provides the best and very intensive taste. I put them into a saucepan with water, bring them to boil and cook them for 5 minutes until they are soft. I check the mushrooms if they are soft enough. When done, I take out the mushrooms and rinse them well with cold water. I don’t use the mushroom broth in this case as I want the soup to be really white.
Now I put mushrooms, halved onion, bay leaves, black pepper, allspice, cumin, lovage, salt and 2 litres of water into a pot. I bring it to a boil and cook it for 15 minutes. In the meanwhile I mix flour, sour cream and a little bit of cold water and I pour this mixture through sieve into the soup. I have to whisk it and bring to a boil again. Then I add potatoes and cook them for another 10 minutes untill they are soft.
I flavor the soup with vinegar, salt and I add also eggs. Sometimes I cook eggs like poached eggs (Crack the egg into a cup and then gently slide it into the soup.) and another time I just pour beaten eggs into the soup and mix them with fork.
I put dill into the soup just before serving so the taste is really strong. Ready to serve.


Traditional Czech soup called Kulajda. Try it and enjoy unique tastes combination of mushrooms, potatoes, dill and sour cream.

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Saturday, August 29, 2015 - 3:39am


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