Kulajda
Traditional Czech Creamy Mushroom Soup with Potatoes, Dill and Egg
Introduction
Kulajda is a traditional Czech soup, although many of us in Slovakia have tasted it at least once – either at home, while travelling in the Czech Republic, or in restaurants where it has become a familiar part of Central European cuisine.
Its foundation is simple: mushrooms, potatoes, cream, dill, gentle acidity and egg. What makes a good kulajda is the balance between them. It should be neither overly sweet nor sharply vinegary, and the cream should soften the soup rather than make it heavy.
Fresh herbs suit kulajda particularly well. Dill is essential, while a small amount of parsley or chives added just before serving can bring extra freshness without changing the character of the soup.
Why This Recipe Works
• sautéing the mushrooms in butter first develops a deeper, more concentrated flavour
• potatoes cook directly in the broth and naturally give the soup some body
• cream softens the mushroom base without overpowering it
• vinegar is added gradually at the end, making the acidity easy to control
• fresh dill is added only at the final stage to preserve its aroma
• a soft or runny egg yolk adds another layer of richness when serving
The result is a creamy, gently tangy mushroom soup with fresh dill and a soft egg – somewhere between rustic Central European cooking and elegant comfort food.
Ingredients
Soup Base
• 350–400 g fresh mushrooms
• 500 g potatoes
• 1 small onion
• 1 tbsp butter
• 1 tbsp oil
• 800 ml mild vegetable or chicken stock
• 200 ml heavy cream or cooking cream
• 1 bay leaf
• 3 allspice berries
• 5 black peppercorns
• 1–2 tbsp vinegar, to taste
• 1 tsp sugar, or to taste
• salt
Mushrooms
Ideally, use fresh wild mushrooms such as porcini, boletes or a mixture of forest mushrooms.
If they are not available, brown button or cremini mushrooms work very well. For a deeper mushroom flavour, you can also add a small handful of dried porcini mushrooms, soaked in warm water beforehand.
To Finish
• 1 generous handful fresh dill
• 4 eggs
• freshly ground black pepper
• fresh parsley or chives, optional
• a few drops of good-quality oil or a little melted butter for serving
Method
Prepare the Mushrooms
• clean the fresh mushrooms and cut them into bite-sized pieces
• heat the butter and oil in a pot
• add the mushrooms and sauté over medium-high heat
• allow any excess moisture to evaporate and let the mushrooms develop a little colour
• reserve a few of the nicest browned mushrooms for serving
Do not simply boil the mushrooms in liquid from the beginning. Sautéing them briefly in butter develops a deeper and more concentrated flavour.
Make the Soup Base
• add the finely chopped onion to the mushrooms
• cook gently until softened without allowing it to brown significantly
• add the bay leaf, allspice and whole black peppercorns
• pour in the stock
• add the potatoes cut into small cubes
• simmer for approximately 15 minutes, until the potatoes are tender but still hold their shape
Add the Cream
• remove the bay leaf, allspice and whole peppercorns
• add the cream and stir
• simmer gently for a few more minutes
If you prefer a slightly thicker kulajda, crush a few pieces of cooked potato directly in the soup with a fork. There is no need to add a large amount of flour.
Balance the Flavour
• start with 1 tbsp vinegar
• add a small pinch or approximately ½ tsp sugar
• stir and taste
• add a little more vinegar or sugar if necessary
• season with salt and freshly ground black pepper
Kulajda should taste gently tangy and creamy, rather than distinctly vinegary or sweet.
Add the Dill
• finely chop the fresh dill
• remove the soup from the heat and stir in most of the dill
• reserve some for serving
Avoid cooking the dill for too long. Its fresh aroma is one of the defining characteristics of a good kulajda.
Prepare the Eggs
For the simplest home version, cook the eggs soft-boiled for approximately 6–7 minutes, depending on their size.
Immediately transfer them to cold water after cooking and peel carefully.
For a more elegant presentation, prepare poached eggs with set whites and runny yolks.
TGCC Tip
• wild mushrooms give kulajda its most distinctive character
• when using cultivated mushrooms, add a few soaked dried porcini for extra depth
• sauté the mushrooms briefly in butter before adding the stock
• do not overcook the potatoes – they should remain visible and retain some texture
• adjust the acidity gradually at the end
• the sugar should never be clearly noticeable; its purpose is simply to balance the vinegar
• add fresh dill only after removing the soup from the heat
• crush a few pieces of potato if you want to thicken the soup naturally
• keep the egg yolk soft or runny – once cut, it blends beautifully into the creamy soup
A Small Upgrade with Dried Mushrooms
For a more intense mushroom flavour, soak 10–15 g dried porcini mushrooms in approximately 150 ml warm water for 20 minutes.
Drain and chop the mushrooms, then add them to the fresh mushrooms.
Do not discard the soaking liquid. Strain it through a very fine sieve or coffee filter and add some of it to the stock. It gives the soup a deeper forest-mushroom character without requiring additional seasoning.
Serving
• ladle the hot kulajda into a warmed deep plate or bowl
• place a halved soft-boiled egg or poached egg in the centre
• add a few sautéed mushrooms
• finish with fresh dill
• add a little parsley or finely chopped chives if desired
• season with freshly ground black pepper
Cut the egg only just before serving. The runny yolk will gradually blend into the creamy soup, making each spoonful even richer.
Wine Pairing
Kulajda is not the easiest dish to pair with wine because it combines cream, mushrooms, dill and the acidity of vinegar. The wine therefore needs good freshness and should not have a pronounced oak character.
• Grüner Veltliner – fresh, subtly peppery and a natural Central European pairing
• dry Riesling – its acidity works particularly well with the cream and gentle tanginess of the soup
• Sauvignon Blanc – its herbal character can complement the fresh dill
• Pinot Blanc – a softer choice that allows the mushrooms to remain the focus
If your kulajda is on the tangier side, choose a wine with higher natural acidity.
Recipe Details
Type: soup
Cuisine: Czech / Central European
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: approx. 50 minutes
Servings: 4
Main ingredient: mushrooms
Character: creamy mushroom soup / traditional comfort food
