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Creamy Kulajda with Wild Mushrooms and Poached Egg - photo 1
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Creamy Kulajda with Wild Mushrooms and Poached Egg

Czech Cuisine Soups Dania główne 60 min Medium 13 wyświetleń ~38.18 PLN - (0)
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Description

Kulajda is a jewel in the crown of Czech cuisine, a traditional, thick soup originating from Southern Bohemia, specifically from the picturesque Šumava region. Its distinctive flavor is a harmonious blend of the earthy notes of wild mushrooms, the creamy delicacy of sour cream, the refreshing freshness of dill, and the subtle acidity of vinegar. In our version, the soup is velvety smooth thanks to a carefully prepared roux, and its heart is a perfectly poached egg, whose runny yolk flows out when cut, creating an additional rich sauce. The dish is not only incredibly filling and warming but also beautifully presented on the plate – the white of the soup contrasts with the green of the dill and the golden yolk. Served as a main course, often with a slice of rustic bread, it embodies the essence of homey, comfort food.

Składniki (15)

Servings:
4
  • Vegetable broth 1200 ml
  • Potatoes 3 szt.
  • Fresh forest mushrooms 300 g
  • Sour cream 18% 200 g
  • Eggs 4 szt.
  • Fresh dill 1 pęczek
  • Masło klarowane 2 łyżki
  • Wheat flour type 500 30 g
  • Spirit vinegar 3 łyżki
  • sugar 5 g
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Allspice 4 g
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Olej z pestek dyni 1 łyżka
💰 Szacowany koszt dania: ~38.18 PLN (9.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the vegetables and mushrooms. Clean the wild mushrooms thoroughly of dirt and needles using a brush or a slightly damp cloth. Avoid washing them under running water, as they absorb it like a sponge and lose their aroma. Cut larger specimens into thick slices (about 0.5 cm), leaving smaller ones whole. Peel the potatoes with a vegetable peeler, rinse them under cold water, and then cut them into even cubes with a side of about 1.5 cm.

Ingredients: Fresh forest mushrooms, Potatoes
A small brush with stiff bristles is perfect for cleaning mushrooms. Cutting the potatoes evenly will ensure they cook at the same time. Prepare two separate bowls for the chopped ingredients to keep your countertop tidy.
2

Prepare the dill. Separate the thicker stems from the delicate sprigs. Keep the stems - you will add them to the soup for flavor. Finely chop the dill sprigs with a sharp knife. Set aside about 1/4 of the chopped dill for decoration, and add the rest to the soup at the end of cooking.

Ingredients: Fresh dill
Use a large cutting board and a sharp chef's knife, which will make precise chopping easier. When chopping, keep the tip of the knife on the board and make rocking motions with the handle up and down.

Cooking the soup

3

In a large pot with a thick bottom (about 4 liters capacity), heat half of the clarified butter (about 15g) over medium heat. Add the chopped mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their water, and then the water evaporates and the mushrooms begin to brown. Lightly salt them. Transfer the browned mushrooms to a plate and set aside.

Ingredients: Fresh forest mushrooms, Masło klarowane, Salt
Do not overcrowd the pot with mushrooms. If you have a lot, fry them in batches. This way, the mushrooms will fry rather than steam, which will ensure better flavor and texture. A pot with a thick bottom prevents burning and distributes heat evenly.
4

In the same pot where the mushrooms were sautéed, pour in the vegetable broth. Add the diced potatoes, bay leaves, allspice, and the reserved dill stems. Bring everything to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15-20 minutes, until the potatoes are soft. You can check this by piercing one piece with a fork – it should go in easily.

Ingredients: Vegetable broth, Potatoes, Bay leaf, Allspice, Fresh dill
Cooking over low heat prevents rapid boiling, allowing the potatoes to cook evenly and not fall apart, while keeping the broth clear.
5

In the meantime, prepare the roux that will thicken the soup. In a small saucepan or on a small skillet, melt the remaining clarified butter (15g) over low heat. Once the butter has melted, add the flour and vigorously whisk for about 1-2 minutes. The roux should be a light golden color and have a nutty aroma. Be careful not to burn it, as it will give the soup a bitter taste.

Ingredients: Masło klarowane, Wheat flour type 500
Use a small silicone or metal whisk – this will allow you to mix the flour with the butter thoroughly and avoid lumps. Do not leave the roux, as it cooks very quickly and can easily burn.
6

Now you need to temper the roux to prevent lumps from forming in the soup. Slowly pour one ladle of hot broth from the pot with potatoes into the hot roux in the saucepan, in a thin stream, while vigorously stirring with a whisk. A thick, smooth paste will form. Then add another ladle of broth and mix again. Pour the prepared, thinned roux into the pot with the soup, continuously stirring the soup with the whisk. Cook everything for another 2-3 minutes to let the taste of the flour disappear.

Tempering is key! Pouring hot roux directly into the soup will cause lumps to form. Slowly adding the liquid and continuously stirring ensures a velvety consistency.
7

In a bowl, place the sour cream. Just like with a roux, it needs to be tempered. Add one ladle of hot soup to the cream and mix thoroughly with a fork or a small whisk until you achieve a uniform, smooth consistency. Repeat the process by adding another ladle of soup. Then, slowly pour the tempered cream into the pot with the soup, stirring continuously. From this point on, do not bring the soup to a boil, just heat it on low power.

Ingredients: Sour cream 18%
Do not pour cold cream directly into hot soup, as it will curdle (unsightly lumps will form). Tempering equalizes the temperatures and prevents this problem. This is the most important rule when enriching soups.
8

Add the previously sautéed mushrooms to the soup, most of the chopped dill (reserve some for garnish), sugar, and about 1-2 tablespoons of vinegar. Mix well. Taste the soup and season with salt, freshly ground pepper, and possibly more vinegar to your liking. The flavor should be balanced: creamy, slightly sour, salty, with a distinct hint of dill and mushrooms. Remove the dill stems and bay leaves from the soup.

Ingredients: sugar, Spirit vinegar, Salt, Pieprz czarny świeżo mielony, Fresh dill, Fresh forest mushrooms
Season gradually and taste after each addition of spices. The flavor develops over time, so it's better to add less and possibly adjust later than to overdo it at the beginning.

Poached Eggs

9

In a medium pot, bring about 1.5 liters of water to a boil. Reduce the heat so that the water is just gently 'bubbling' (it should not be boiling vigorously). Add 1-2 tablespoons of vinegar. Crack an egg into a small bowl or cup. Using a spoon, create a whirlpool in the water. Gently but firmly pour the egg from the bowl into the center of the whirlpool. Cook for about 3 minutes for a runny yolk. Remove the egg with a slotted spoon and gently dry it on a paper towel. Repeat the process for the remaining eggs.

Ingredients: Eggs, Spirit vinegar
Use the freshest eggs possible - their whites are firmer. Vinegar helps the whites to coagulate faster and maintain their shape. The whirlpool makes the white wrap around the yolk. Do not cook more than 1-2 eggs at a time to maintain the proper water temperature.

Serving

10

Pour the hot soup into deep plates or bowls. Gently place one warm poached egg in the center of each serving. Garnish with the remaining chopped dill and freshly ground black pepper. Additionally, to enhance the flavor and appearance, you can drizzle the soup with a few drops of pumpkin seed oil.

Ingredients: Eggs, Fresh dill, Pieprz czarny świeżo mielony, Olej z pestek dyni
Serve the soup immediately after preparation, when the egg is still warm and the yolk is perfectly runny. It tastes best with a slice of sourdough bread, which can be used to scoop up the remnants of the soup from the plate.

Fun Fact

💡

Kulajda is so deeply rooted in Czech culture that there are dozens of regional variations. Some recipes add caraway seeds, others use buttermilk instead of cream, and in some versions, a hard-boiled egg cut into quarters is served instead of a poached egg.

Best for

Jesienny obiad Rozgrzewająca kolacja Elegancka przystawka Danie inspirowane podróżą

Tips

🍽️ Serving

Serve the soup in rustic, deep ceramic bowls to emphasize its homemade character. Before serving, make sure the edges of the bowls are clean. A slice of rye or country bread served alongside will be the perfect complement to the meal.

🥡 Storage

The soup (without eggs!) can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat over low heat, avoiding boiling, to prevent the cream from curdling. Poached eggs are best prepared fresh, just before serving.

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