Gluten-Free Kulajda
Discover the comforting flavors of traditional Czech cuisine with this Gluten-Free Kulajda, a creamy dill soup reimagined for those avoiding gluten. This hearty recipe combines tender potatoes, earthy mushrooms, and a velvety broth thickened with gluten-free flour, delivering all the richness of the classic without compromising dietary needs. Fresh dill and a touch of white wine vinegar add a vibrant tang, while a perfectly poached egg crowns each bowl for a satisfying finish. Ready in just 45 minutes, this soup is a perfect blend of rustic simplicity and gourmet flair, ideal for cozy weeknight dinners or impressing guests with an authentic, gluten-free twist on an Eastern European favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Vegetable broth
- 4 medium Potatoes, peeled and diced
- 8 ounces Fresh mushrooms, sliced
- 2 tablespoons Butter
- 1 medium Onion, diced
- 1 Garlic clove, minced
- 2 tablespoons Dill, fresh and chopped
- 2 tablespoons Gluten-free all-purpose flour
- 1 cup Sour cream
- 3 tablespoons White wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 Eggs
- 1 Bay leaf
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Stir in the sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.
Sprinkle the gluten-free all-purpose flour over the onion and mushroom mixture, stirring to coat evenly.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
Add the diced potatoes, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the soup for about 20 minutes, or until the potatoes are tender when pierced with a fork.
While the soup is simmering, prepare the poached eggs. Fill a medium saucepan with water and bring to a simmer. Add a splash of vinegar and gently crack the eggs into the water, one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain runny.
Remove the eggs with a slotted spoon and set aside.
Once the potatoes are tender, remove the bay leaf from the soup. Stir in the sour cream, chopped dill, and white wine vinegar. Adjust seasoning if necessary.
Ladle the soup into bowls, adding a poached egg to each serving. Serve the kulajda hot, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 254.7 g | 93% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 44.7 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 722 mg | 56% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6442 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
