Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Creamy Kulajda Soup with Mushrooms and Poached Egg - photo 1
← Recipes

Creamy Kulajda Soup with Mushrooms and Poached Egg

Czech Cuisine Soups Main dishes 60 min Medium 4 wyświetleń ~47.74 PLN - (0)
Rate:
(0)

Description

Kulajda is a jewel in the crown of Czech cuisine, a thick, aromatic soup originating from the Šumava region. Its distinctive flavor is a masterful combination of the earthy notes of forest mushrooms, the creamy delicacy of sour cream, the refreshing acidity of vinegar, and the freshness of dill. The centerpiece of the dish is a perfectly poached egg, whose runny yolk flows into the soup when cut, creating a velvety, rich sauce. Visually, the soup is incredibly appetizing – the white, thick base is beautifully contrasted by the green of the dill, the brown of the mushrooms, and the golden yolk. It is served as a hearty main dish, perfect for cooler days, warming and satisfying the appetite. This dish transports you straight to the heart of a Czech countryside inn.

Składniki (15)

Servings:
4
  • Potatoes 4 szt.
  • Fresh forest mushrooms 300 g
  • Vegetable broth 1500 ml
  • Sour cream 18% 200 g
  • Eggs 4 szt.
  • Butter 30 g
  • Wheat flour type 500 30 g
  • Fresh dill 1 pęczek
  • White wine vinegar 45 ml
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Whole caraway seeds 1 łyżeczka
  • Bay leaf 3.3 szt.
  • Allspice 2 g
  • ✨ Opcjonalne
  • sugar 5 g
💰 Szacowany koszt dania: ~47.74 PLN (11.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the soup base

1

Start by preparing the vegetables. Peel the potatoes using a vegetable peeler and cut them into even cubes about 1.5 cm on each side. Transfer them to a bowl of cold water to prevent browning. Clean the wild mushrooms thoroughly with a brush to remove dirt and needles, then quickly rinse them under running water and dry with a paper towel. Cut them into thicker slices (about 0.5 cm). If you are using dried mushrooms, soak them in boiling water for 30 minutes, drain (reserving the water), and chop.

Ingredients: Potatoes, Fresh forest mushrooms
Use a sharp chef's knife and a stable cutting board for chopping. Evenly cutting the potatoes will ensure they cook at the same time. Do not soak the mushrooms for too long, as they will absorb water and lose their firmness.
2

In a large pot with a capacity of at least 4 liters, bring the vegetable broth to a boil. Once it starts boiling, drain the potatoes and carefully add them to the pot. Also add the chopped mushrooms, caraway seeds, bay leaf, and allspice. Reduce the heat to medium, cover the pot, and cook for about 15-20 minutes, until the potatoes are soft but not falling apart. You can check this by piercing one piece with a fork – it should go in with slight resistance.

Ingredients: Vegetable broth, Potatoes, Fresh forest mushrooms, Whole caraway seeds, Bay leaf, Allspice
Use a pot with a thick bottom that distributes heat evenly. Cooking with a lid will speed up the process and prevent excessive evaporation of the broth. If you used dried mushrooms, add the soaking water to the broth for a more intense flavor.

Thickening the soup

3

In the meantime, prepare the roux. In a small saucepan or deep skillet, melt the butter over low heat. When the butter has melted and starts to foam slightly, add the flour. Whisk vigorously to prevent lumps from forming. Cook for about 1-2 minutes, stirring constantly, until the roux takes on a light golden color and begins to smell nutty. The finished roux should have the consistency of a thick paste.

Ingredients: Butter, Wheat flour type 500
The key to a perfect roux is constant stirring and temperature control. Too high a temperature will burn the butter and flour, giving the soup a bitter taste. Use a silicone or metal whisk that can reach all the corners of the pot.
4

Now temper the roux. Remove the saucepan from the heat. Using a ladle, scoop about 200 ml of hot broth from the boiling soup and slowly pour it into the roux in a thin stream, while vigorously whisking. At first, the mixture will thicken significantly, but as you continue to add liquid, it will become smooth and fluid. Once you achieve a uniform, lump-free consistency, pour it all back into the pot with the soup, mixing vigorously again.

Tempering prevents lumps of flour from forming in the soup. Never add hot roux directly to hot soup without first mixing it with liquid. This is the most important step to achieve a smooth consistency.
5

In a separate bowl, mix the sour cream with salt and pepper. Just like with the roux, the cream also needs to be tempered. Add one ladle of hot soup to it and mix thoroughly until the mixture is smooth. Repeat the process by adding another ladle. Then, slowly pour the tempered sour cream into the pot with the soup, stirring constantly. Cook on very low heat for 2-3 minutes. The soup must not come to a strong boil so that the cream does not curdle.

Ingredients: Sour cream 18%, Salt, Pieprz czarny świeżo mielony
Always temper the cream! Pouring cold cream directly into hot soup will cause it to curdle immediately (small white lumps will form). Stirring the soup while adding the cream also helps achieve a smooth, creamy texture.

Finalizing the soup

6

Remove the soup from the heat. Finely chop the dill. Add 3/4 of the chopped dill to the soup. Then pour in the wine vinegar and optionally add sugar to balance the flavors. Mix thoroughly and taste. Season with additional salt, pepper, or vinegar if necessary. The ideal flavor of Kulajda is harmoniously sweet and sour, with a distinct hint of dill.

Ingredients: Fresh dill, White wine vinegar, sugar
Always add dill and vinegar at the very end, after removing the soup from the heat. Cooking destroys their fresh aroma. Taste the soup after adding each ingredient to perfectly adjust the proportions to your own preferences.

Preparing poached eggs

7

In a medium pot, bring about 1 liter of water to a boil. Reduce the heat so that the water is just gently 'bubbling' (it should not be boiling vigorously). Add 2 tablespoons of vinegar to the water. Crack each egg individually into a small bowl or cup. Using a spoon, create a whirlpool in the water and gently slide the egg into the center from as low a height as possible. Cook for about 3-4 minutes, until the white is set and the yolk remains runny. Remove the egg with a slotted spoon and gently dry it on a paper towel. Repeat the process for the remaining eggs.

Ingredients: Eggs, White wine vinegar
The biggest secret is the freshness of the eggs and gently boiling water. Vinegar helps the egg white to set faster. The whirlpool in the water makes the egg white wrap around the yolk, creating a neat shape. Do not cook more than 1-2 eggs at a time to avoid lowering the water temperature too much.

Serving

8

Ladle the hot soup into deep plates or bowls. Gently place one warm poached egg in the center of each serving. Generously sprinkle with the remaining fresh dill and freshly ground black pepper. Serve immediately, encouraging guests to cut into the egg to let the runny yolk mix with the soup.

Ingredients: Fresh dill, Pieprz czarny świeżo mielony
To make the presentation more elegant, you can remove the bay leaf and allspice from the soup before pouring it into the bowls. The soup tastes best hot, right after preparation.

Fun Fact

💡

Kulajda comes from the mountainous region of Šumava in southern Bohemia. Its name likely derives from a German dialect, where the word 'kuddeln' meant to mix or to mess up, which may refer to the process of thickening the soup with flour.

Best for

Jesienny obiad Elegancka zupa na pierwsze danie Sycąca kolacja Danie na rozgrzanie

Tips

🍽️ Serving

Serve the soup in deep, rustic bowls. For added texture and flavor, you can sprinkle it with garlic croutons or crispy smoked bacon (in the non-vegetarian version). A drop of high-quality pumpkin seed oil will also look beautiful on the white surface of the soup.

🥡 Storage

Store the soup in the refrigerator in a tightly sealed container for up to 3 days. Poached eggs are best prepared fresh just before serving. If you need to prepare them in advance, keep them in a bowl of cold water in the refrigerator, and before serving, immerse them for 30 seconds in hot (but not boiling) water to warm them up. Reheat the soup over low heat, avoiding boiling to prevent the cream from curdling.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Zupa maślana z małżami 60 min

Zupa maślana z małżami

Soups
Mini quiche z brokułami i serem feta 90 min

Mini quiche z brokułami i serem feta

New Year's Eve
Velvety Pumpkin Gnocchi in Brown Butter and Sage Sauce 110 min

Velvety Pumpkin Gnocchi in Brown Butter an...

Main dishes
Creamy risotto with roasted pumpkin, sage, and gorgonzola cheese 90 min

Creamy risotto with roasted pumpkin, sage,...

Main Dishes
Kremowa zupa dyniowa z pieczonymi klopsikami z indyka i chrupiącą szałwią 80 min

Kremowa zupa dyniowa z pieczonymi klopsika...

I don't know
Kremowe Kluski Kładzione w Sosie Grzybowym z Tymiankiem 45 min

Kremowe Kluski Kładzione w Sosie Grzybowym...

I don't know

Recipe Categories

Czech Cuisine
Czech Cuisine

Czech cuisine is a treasure trove of Central European flavors - hearty, aromatic, and full of tradition. Discover classic Czech dumplings - steamed, bread, or potato, served with sauces and braised meat. Svíčková na smetaně, vepřo-knedlo-zelo, smažený sýr, or trdelník are just some of the iconic ...

See all recipes in this category
Soups
Soups

Soups are the essence of home cooking - they warm, satisfy, and comfort in any weather. In this category, we present recipes for Polish soups - chicken broth, sour rye soup, borscht, tomato soup, cucumber soup, and pea soup. Our dishes also include cream soups, cold soups, and broths. You will fi...

See all recipes in this category
Main dishes
Main dishes in: New Year's Eve

Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama