Kulajda
Discover the comforting flavors of Kulajda, a beloved traditional Czech soup that warms the soul with every spoonful! This hearty dish combines tender potatoes, earthy mushrooms, and a velvety sour cream base infused with fragrant fresh dill for an irresistibly creamy texture. A tangy splash of white vinegar adds depth, while perfectly poached eggs placed atop each bowl elevate this rustic recipe to a gourmet experience. Easy to prepare in under an hour, Kulajda is ideal for cozy family dinners or an elegant starter course. Packed with rich yet balanced flavors, this savory soup is a celebration of wholesome ingredients and classic Czech cooking. Perfect for anyone seeking to explore international comfort food or master the art of a thickened soup with effortless finesse!
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Recipe Information
Ingredients
- 250 grams Mushrooms
- 2 tablespoons Butter
- 500 grams Potatoes
- 1 liter Vegetable broth
- 2 tablespoons Fresh dill
- 2 tablespoons All-purpose flour
- 200 milliliters Sour cream
- 4 large Eggs
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean the mushrooms and slice them thinly.
Peel and cut the potatoes into bite-sized cubes.
Melt the butter in a large pot over medium heat. Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.
Add the cubed potatoes and pour in the vegetable broth. Bring the mixture to a boil, reduce the heat to low, and let it simmer for about 15 minutes, or until the potatoes are tender.
While the soup is simmering, finely chop the dill and set aside.
In a small bowl, combine the all-purpose flour and sour cream, mixing until smooth. Slowly stir this mixture into the soup, ensuring no lumps form. Simmer for an additional 5 minutes to thicken the soup.
Season the soup with salt and black pepper to taste.
Add the chopped dill and vinegar to the soup. Stir well and remove the pot from heat.
In a separate saucepan, bring water to a gentle simmer and add the vinegar for poaching the eggs. Crack each egg into a small cup and gently slide them into the simmering water. Poach each egg for about 3-4 minutes or until the whites are set and the yolks are runny.
Ladle the soup into bowls and top each serving with a poached egg. Garnish with extra dill if desired.
Serve hot and enjoy your traditional Czech kulajda.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 5712 mg | 248% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 40.9 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 628 mg | 48% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5928 mg | 126% | |
*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.
