Low Sodium Kulajda
Discover the comforting flavors of **Low Sodium Kulajda**, a healthier spin on the traditional Czech soup that doesn’t skimp on richness or taste. This creamy delight features tender potatoes, earthy mushrooms, and fresh dill, all brought together in a gently tangy, velvety broth made with low sodium vegetable stock and heavy cream. The addition of a hint of white vinegar offers just the right balance of acidity to elevate each spoonful. Perfect for anyone watching their sodium intake, this recipe highlights wholesome ingredients while maintaining the hearty, soul-warming essence of classic kulajda. Ready in under an hour, this satisfying soup is ideal for a cozy family dinner or as an impressive starter course for guests. Garnish with extra dill and serve hot to enjoy its fragrant, creamy perfection!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 250 grams Fresh mushrooms, sliced
- 2 tablespoons All-purpose flour
- 1 liter Vegetable broth, low sodium
- 300 grams Potatoes, peeled and diced
- 3 tablespoons Dill, fresh and chopped
- 1 tablespoon White vinegar
- 200 milliliters Heavy cream
- 0.5 teaspoon Ground black pepper
- 1 whole Bay leaf
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the sliced mushrooms and cook until they release their moisture and start to brown, around 8 minutes.
Stir in the all-purpose flour and cook for 1-2 minutes to form a roux.
Slowly pour in the low sodium vegetable broth while whisking to avoid lumps.
Add the diced potatoes and bay leaf, then bring the mixture to a boil.
Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
Stir in the fresh dill, white vinegar, and ground black pepper.
Reduce the heat to low and gently mix in the heavy cream.
Remove the bay leaf before serving.
Taste and adjust the seasoning if necessary, then serve hot with additional dill for garnish if desired.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 15.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2490 mg | 53% | |
*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.
