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Czech Kulajda (Velvety Potato and Wild Mushroom Sour Soup with Fresh Dill and Poached Egg)
South Bohemia's legendary velvety forest soup: tender potatoes and earthy wild mushrooms simmered in a creamy, lightly soured broth with lots of fresh dill and a runny poached egg.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Wild forest mushrooms or button mushrooms, sliced250 g
- Potatoes, peeled and diced400 g
- Sour cream (zakysanĂĄ smetana)200 g
- All-purpose flour2 tbsp
- Butter30 g
- Fresh dill, finely chopped4 tbsp
- Fresh eggs for poaching4 pc
- Apple cider vinegar2 tbsp
- Caraway seeds1 tsp
- Salt1 tsp
Preparation Steps
1
Simmer potatoes and mushrooms in 1 liter of salted water with caraway for 15 minutes until potatoes are soft.
15 min timer
2
Melt butter in a small pan, stir in flour for 1 minute without browning, whisk in a ladle of hot soup, and stir back into pot. Simmer 5 minutes to thicken.
6 min timer
3
Temper sour cream with hot soup, stir into pot, and season with vinegar and fresh dill. Poach eggs until whites are set and yolks remain runny. Ladle soup into bowls and top each with a poached egg.
6 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
11g
Carbohydrates
26g
Fat
18g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) ⢠17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
