Kulajda - Czech Mushroom Soup
Kulajda is a Czech cuisine soup. In some regions another sour mushroom based Czech soup Kyselo is mistaken named as Kulajda. The difference is that Kyselo uses sourdough and (mostly) not sour cream or milk. In some parts of the region, the potatoes in this dish are not cooked in the soup but separately, and are united with the liquid part of the meal only in the bowl.
- 8 cups vegetable stock
- 450 g potatoes, diced
- 4 – 5 cups of mushrooms (cleaned and sliced)
- 1 cup heavy cream
- 1 cup milk
- ¾ cup all-purpose flour
- 3 eggs, hard boiled, sliced
- 1 cup fresh dill, finely chopped
- 3-4 tablespoons white vinegar
- 1 tablespoon caraway seed
- Bring vegetable stock to boil and add potatoes
- After 10 minutes add sliced mushrooms, caraway seeds and salt
- Whisk flour into milk and cream and thru strainer slowly, while stirring it, pour into the boiling soup (you will see it thicken). On low heat boil for 5 more minutes, potatoes should be now tender.
- Add more salt, chopped dill and take off the heat.
- Finish the taste with vinegar
- Before serving, put small cube of butter on top and slices of hard boiled egg, serve with dark bread or sesame crisps.
- Serve with fresh Czech rustic bread
- Makes about 6 – 8 portions
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