Traditional South Bohemian Kulajda: Creamy Wild-Mushroom and Potato Soup with Dill, Vinegar and Poached Egg
Traditional South Bohemian Kulajda is a creamy soup that combines wild mushrooms, potatoes, and fresh dill, finished with a poached egg for a delightful and comforting meal.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
If using dried mushrooms, soak them for at least 1 hour. Lift them out, strain the soaking liquid through a fine filter and reserve it.
- 2
Make a pale roux with 3 tablespoons butter and the flour. Gradually whisk in the water and strained mushroom liquid.
- 3
Add the potatoes and mushrooms, season lightly, and simmer for 15 to 20 minutes until both are tender.
- 4
Stir in the cream and simmer gently. Balance the soup with vinegar, a little sugar, salt and white pepper, then finish with dill and cold butter.
- 5
Poach each egg in gently simmering salted water acidulated with vinegar until the white is set and the yolk remains soft.
- 6
Ladle the creamy mushroom-potato soup into four bowls and place one poached egg in each.
Cook notes
Tips
Balance sweet and sour only after adding the cream.
Fresh dill and a soft poached egg define the finished bowl.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a little water if needed to adjust the consistency.
Substitutions
- If you can't find wild mushrooms, use cremini or button mushrooms as an alternative.
- Heavy cream can be replaced with half-and-half for a lighter option.
What to Serve With
- Crusty bread or sourdough for dipping
- A simple mixed greens salad
- Pickled vegetables for contrast
Common Mistakes
- Skipping the pale roux and producing a thin cream broth rather than gently thickened kulajda.
- Adding unfiltered mushroom soaking liquid with grit.
- Boiling the dill for a long time instead of adding it near the end.
Recipe FAQ
Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms; just soak them in warm water for 30 minutes before adding them to the soup.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this soup vegetarian?
Yes, just use vegetable broth as mentioned in the recipe.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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