Kulajda is a creamy Czech soup associated especially with South Bohemia, made with potatoes, mushrooms, dill, cream, and a little vinegar. This vegetarian version keeps the classic balance of earthy, tangy, and fresh flavors, and it is filling enough to serve as a main course with bread.
Families and regions vary the mushrooms, dairy, and seasoning, and some versions include a poached egg. This recipe uses easy-to-find cremini mushrooms and offers a firm-boiled egg as an optional garnish.
Ingredients
- 2 tablespoons unsalted butter (28 g)
- 1 tablespoon neutral oil (15 ml)
- 1 medium yellow onion, finely diced (about 150 g)
- 12 ounces cremini mushrooms, wiped clean and sliced (340 g)
- 1 pound waxy potatoes, peeled and cut into ½-inch cubes (450 g)
- 4 cups low-sodium vegetable broth (950 ml); choose broth without meat or poultry ingredients
- 1 bay leaf (about 0.2 g)
- ½ teaspoon caraway seeds (about 1 g), lightly crushed
- 1 teaspoon fine salt (6 g), plus more to taste
- ¼ teaspoon black pepper (about 0.5 g), plus more to taste
- 3 tablespoons all-purpose flour (24 g)
- ½ cup heavy cream (120 ml)
- ½ cup sour cream (120 g), at room temperature
- ½ cup finely chopped fresh dill (about 15 g), divided
- 1 tablespoon white wine vinegar (15 ml), plus more to taste
- 1 pinch granulated sugar (about 1 g), optional, to round out the acidity
- 4 large eggs (about 200 g), optional, for a firm-boiled garnish
Instructions
- Prepare the ingredients before heating the pan: dice the onion, slice the mushrooms, peel and cube the potatoes, and chop the dill. If using eggs for garnish, set them aside for the separate boiling step. Cut the potatoes into similar-size pieces so they become tender at the same time.
- Set a large, heavy pot or Dutch oven over medium heat. Add the butter and oil. When the butter has melted, add the onion and cook for about 5 minutes, stirring often, until soft and translucent but not browned. A browned onion can make the soup taste sweeter and darker than intended.
- Add the sliced mushrooms, caraway, salt, and pepper. Cook for 6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften. They do not need to brown deeply; if the pot looks dry before they soften, lower the heat and stir more frequently rather than adding a large splash of water.
- Stir in the potatoes, vegetable broth, and bay leaf. Bring the liquid to a gentle boil, then lower the heat to maintain a steady simmer. Cook uncovered for about 15 minutes, stirring once or twice, until a knife slides easily into a potato cube. Avoid a hard boil, which can break up the potatoes and make the broth cloudy.
- While the potatoes simmer, boil the optional eggs in a separate saucepan. Cover them with water, bring the water to a boil, then lower the heat and simmer for 10 minutes. Cool the eggs in cold water, peel, and halve them. For whole boiled eggs, cook until both the yolk and white are firm.
- In a small bowl, whisk the flour with the heavy cream until smooth. Whisk in the sour cream until there are no large lumps. Ladle about ½ cup (120 ml) of hot broth into the bowl a little at a time, whisking constantly to warm the dairy mixture gradually. This tempering step makes it less likely to curdle when it meets the hot soup.
- Lower the soup to a gentle simmer. Slowly pour in the cream mixture while stirring. Cook for 4 to 5 minutes, stirring often, until the broth thickens slightly and no raw-flour taste remains. Keep it below a rolling boil after adding the dairy. Remove and discard the bay leaf.
- Stir in the vinegar, sugar if using, and most of the dill. Taste and adjust with more salt, pepper, or vinegar: the soup should be creamy but still have a noticeable, clean tang. Ladle into bowls, scatter the remaining dill over each serving, and add half a firm-boiled egg to each bowl if desired.
Tips
- Choose mushrooms for the texture you like. Cremini are widely available and hold their shape. White button mushrooms work too, with a milder flavor. For a more woodsy, traditional character, replace up to 4 ounces (115 g) of the cremini with rehydrated dried porcini; strain the soaking liquid through a coffee filter or fine cloth and use some in place of the broth. Wild mushrooms vary in flavor, so use only mushrooms identified as safe to eat.
- Keep the dairy smooth. Bring the sour cream closer to room temperature before cooking, whisk the dairy with flour, and temper it with hot broth. Once it is in the pot, keep the soup at a gentle simmer rather than boiling it vigorously. Small flecks of sour cream are usually a texture issue, not a reason to discard the soup.
- Adjust the tang at the end. Vinegar strength varies, so begin with the listed tablespoon and add more in small amounts after tasting. If it becomes too sharp, stir in a spoonful of cream or a pinch of sugar. Do not add extra vinegar early, because the potatoes and broth need time to cook before you can judge the final balance.
- Use a potato that holds its shape. Waxy or all-purpose potatoes are reliable here. Very starchy potatoes can crumble during simmering and turn the soup thicker and less distinct. Cut the cubes evenly, and stop cooking as soon as they are tender.
Serving Suggestions
Serve kulajda hot in shallow bowls, with extra dill and black pepper on top. A slice of rye bread, sourdough, or a crusty country loaf is useful for dipping and makes the meal more substantial. A simple cucumber salad or lightly dressed green salad gives the creamy soup a crisp contrast. If you include the optional egg, place it cut-side up in the bowl so the firm yolk adds color and richness without being stirred into the broth.
For a larger Czech-inspired meal, offer the soup as a first course before roasted vegetables or a savory potato dish. Keep the bread and any side salad fairly simple: the soup already has mushrooms, potatoes, cream, and dill, so a heavily dressed or strongly spiced accompaniment can compete with its mild, herbal flavor. If serving a group, set out vinegar, chopped dill, and pepper so diners can finish their own bowls.
Variations
Use a plant-based dairy alternative: Replace the butter with another tablespoon of oil, use an unsweetened cooking cream, and choose a plain, unsweetened plant-based sour cream. Check that both products are suitable for savory cooking. Brands vary in thickness and acidity, so add the vinegar gradually and expect a slightly different, sometimes less rich, finish.
Make it gluten-free: Replace the all-purpose flour with 2 tablespoons (16 g) cornstarch. Whisk the cornstarch into a smooth slurry with 2 tablespoons (30 ml) of cold broth, then stir it into the simmering soup and cook for 1 to 2 minutes before adding the tempered dairy. The broth will have a glossier, slightly less velvety texture. Check that the broth and other packaged ingredients are labeled gluten-free if needed.
Try a different mushroom blend: Use shiitakes, oyster mushrooms, or a mix of fresh mushrooms in the same total quantity. Remove tough shiitake stems before slicing. More intensely flavored mushrooms can dominate the dill, so start with a smaller amount of dried or strongly flavored varieties and adjust after simmering.
Make the soup more substantial: Add a cup of cooked white beans (about 170 g) during the last few minutes, or serve it with the firm-boiled egg. Beans are not a traditional defining ingredient, but they make a convenient vegetarian variation. Avoid adding them with the raw potatoes, since the longer simmer can make them break down.
Storage and Reheating
Refrigerate the soup within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. Store any boiled egg garnish separately, peeled or unpeeled, and add it when serving. The soup thickens as it chills; loosen it with a splash of broth or water when reheating.
Warm individual portions in the microwave, stirring halfway through, or heat the soup slowly in a saucepan and stir frequently. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid bringing the dairy-rich soup to a rolling boil, which can affect its texture. For freezing, freeze the mushroom-and-potato base before adding the cream and sour cream, for up to 2 months for best quality. Thaw it in the refrigerator, reheat, then temper and stir in the dairy as directed; freezing the finished soup can make the cream separate or turn grainy.
Frequently Asked Questions
What is kulajda?
Kulajda is a Czech creamy soup commonly made with mushrooms, potatoes, dill, and sour cream or cream, then balanced with vinegar. It is especially associated with South Bohemia, but recipes differ from household to household. Some versions include a poached egg, while others vary the mushrooms or use a different balance of dairy and acidity.
Is this Czech mushroom soup vegetarian?
Yes, as written, it uses vegetable broth and contains no meat or fish. Check the ingredient label on packaged broth, since some stocks contain animal ingredients. The optional egg garnish is vegetarian for many diets, but it can be left off; the soup itself is still satisfying without it.
Can I use dried mushrooms instead of fresh?
Yes. Use about 1 ounce (28 g) dried mushrooms, soak them in hot water until pliable, and strain the soaking liquid carefully before using it. Replace some of the broth with that liquid for a deeper mushroom flavor. Dried mushrooms need soaking time, so add roughly 20 minutes to the prep and total time; follow the package directions if they call for a longer soak.
How can I stop the sour cream from curdling?
Use sour cream that is not refrigerator-cold, whisk it with the flour and cream, and slowly blend in a ladle of hot broth before adding it to the pot. Keep the finished soup at a gentle simmer rather than boiling it hard. If you use a lower-fat substitute, it may be more prone to separating, so stir it in over low heat.
Can I make kulajda ahead?
Yes. Cook the soup through the potato-simmering step, cool it promptly, and refrigerate it. When ready to serve, bring it back to a simmer, temper and add the dairy mixture, then finish with dill and vinegar. This approach gives the dairy a fresher texture and makes it easier to adjust the seasoning just before serving.
Related
- Chicken Paprikash, Czech Style with Creamy Sauce
- Czech Soup Recipes: Classic Kulajda with Mushrooms and Dill
- Czech Recipes: Easy Czech Potato Soup with Mushrooms
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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