A light and flavorful mushroom and cream soup.
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"Ideally, food should nourish not only the body but also the soul, connecting us to our traditions and bringing people together in the most delightful way." - Antonín Dvořák
Kulajda is a traditional Czech soup known for its unique combination of flavors and ingredients. It's a creamy, dill-infused soup that typically includes mushrooms, potatoes, egg, vinegar, and often also smoked meat or bacon. The soup's history is rooted in Czech cuisine, and it has become a beloved dish in the country.
The exact origins of kulajda soup are not well-documented, but it's believed to have its roots in the Czech countryside and traditional rural cooking. The soup likely emerged as a hearty and satisfying dish made from readily available ingredients, reflecting the resourcefulness of Czech cooks throughout history.
Different regions and households in the Czech Republic may have their own variations of kulajda soup. Some versions include bacon or smoked meat to add depth of flavor. The consistency of the soup can also vary, with some versions being thicker and more stew-like, while others are lighter and more broth-like.
Kulajda soup holds a special place in Czech cuisine and culture. It's often associated with the colder months due to its comforting and hearty nature. The soup's distinctive flavor and combination of ingredients make it a unique dish that many Czechs cherish as part of their culinary heritage. It's often prepared at home and is also found on the menus of traditional Czech restaurants.
Overall, kulajda soup is a testament to the Czech people's ability to create delicious and inventive dishes from simple, locally available ingredients. It continues to be enjoyed by both locals and visitors alike, providing a taste of the rich history and culture of the Czech Republic.
Czech Kulajda Recipe
Prep time 20 minutes | Cook time 1 hour | Serves 4
Ingredients:
250g mushrooms, preferably forest mushrooms (chanterelles or porcini)
2 medium potatoes, peeled and diced
4 eggs
1 small onion, finely chopped
2 tablespoons butter
1 liter vegetable or chicken broth
300 ml cream
2 tablespoons all-purpose flour
1 tablespoon vinegar
Fresh dill, chopped
1-2 tablespoons sugar
Salt and pepper to taste
Instructions:
Clean the mushrooms thoroughly and slice them. If using wild mushrooms, make sure they are properly cleaned to remove any debris.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown. Remove from pan
Add remaining butter and flour to create a medium roux. Cook until golden color.
Gradually pour in the vegetable or chicken broth while stirring to prevent lumps from forming. Add the diced potatoes and mushroom mix and bring the soup to a gentle boil. Let it simmer until the potatoes are tender.
Remove from heat and slowly add cream. Don't add it too fast or soup will curdle.
Add vinegar.
Add salt and pepper to taste.
Just before serving, stir in a handful of chopped fresh dill for that distinctive flavor.
Ladle the kulajda soup into bowls and garnish with additional chopped dill on top.
Enjoy your homemade Czech kulajda soup! Remember, this recipe can be adjusted to your taste preferences, so feel free to experiment with the ingredients and their quantities.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
Central Europe
Czech Kulajda - A creamy mushroom soup
Hungarian Csirke Paprikash - A creamy paprika stew with chicken
Polish Pierogis - Rich stuffed dumplings served with bacon and onions
Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon
Eastern Europe
Belarussian Draniki - Crispy and crunchy potato pancakes
Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.
Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon
Finnish Lohikeitto - A light and creamy salmon soup
Latvian Auksta Zupa - A kefir and beet summer soup
Lithuanian Cepelinai - A potato dumpling with a rich meat filling
Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork
Russian Shuba - A unique salad of beets, herring, carrots, and potatoes
Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant
Ukrainian Borsch - A rustic beetroot stew with beef
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