Kulajda Soup

6 servings

Kulajda soup soup originated in South Bohemia and is full of unusual but delicious flavors that come together to create perfect harmony. This soup is a delicious combination of mushrooms, potatoes, cream, and dill. The slightly sweet and sour flavor comes from the little bit of sugar and little bit...

... of vinegar. This soup is a real treat for everyone, not just for those with Czech heritage.

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Tom Founder

November 18, 2023

40 min.
40 min.
1/5

Ingredients:

Soup:

3 TBSP of frying oil (adjust if needed)
1 onion - peeled and finely chopped (large onion)
8 OZ of white button mushrooms - sliced (or another kind)
2 potatoes - peeled and diced (medium size potatoes)
¼ cup of all-purpose flour
6 cups of chicken broth/stock (or vegetable broth )
2 TBSP of granulated sugar
1 TBSP of dill weed - dried (or ¼ cup of fresh dill – finely chopped)
2 bay leaves
½ TSP of cumin seeds
½ TSP of allspice
1 cup of heavy cream
3 TBSP of distilled white vinegar
1 TSP of salt
½ TSP of pepper - ideally freshly ground

Final touch:

sour cream
dill weed - fresh and finely chopped (or dried)

*This recipe assumes that you are working with a sodium free broth (a broth with no salt added). If you are working with a broth which includes sodium, adjust the amount of salt based on your preference.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Sauce Pan or Medium Pot (6QT)
1x Wooden Spoon or High-Temperature Silicone Spatula

Recipes

Best served with:

Hard Boiled Eggs

Rustic Bread or Baguettes

Herb Baguette

Directions:

1. Sauté vegetables:

1.1. Preheat a medium pot on medium-high heat with 2 TBSP of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 2 – 4 minutes).

1.2. Add:

8 OZ of white button mushrooms – sliced

Sauté for an additional 2 – 3 minutes with constant stirring.

1.3. Add:

2 medium potatoes – diced

Sauté for an additional 1 minute with constant stirring.

1.4. Then, dust with:

¼ cup of all-purpose flour

Thoroughly stir together until nicely combined.

2. Simmering:

2.1. Add into the pot:

6 cups of chicken or vegetable broth
2 TBSP of granulated sugar
1 TBSP of dried dill
2 dried bay leaves
½ TSP of ground cumin
½ TSP of ground allspice

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

2.2.

Lower the heat to medium and cook with occasional stirring until potatoes get fully cooked (about 15 – 25 minutes based on the size and kind of potatoes).

3. Finishing phase of the soup:

4.1.

When your potatoes in the soup are fully cooked (take one potato out and taste to make sure it is done).

4.2.

Remove the bay leaves.

4.3. Add:

1 cup of heavy cream
3 TBSP of distilled white vinegar
1 TSP of salt
½ TSP of ground pepper

Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).

4.4.

Optionally, add water if the liquid evaporates more than it should and then cook for an additional 3 minutes.

4.5.

Taste and add granulated sugar, vinegar, salt and/or pepper if needed.

4. Serve each portion with two halves of hardboiled eggs, a scoop of thick sour cream, and a sprinkle of dill. And best is to have fresh bread as a side.

About the Author:

TomFounder

# 1

3 Followers

Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.