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Czech Republic Kulajda

Czech Republic ‘Kulajda’ (A mushroom and potato soup)

Course Soup
Cuisine Czech Republic
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author International Cuisine


  • 800 ml water or 3 and 3/8 cups
  • 4 medium potatoes peeled and chopped into chunks
  • 30 grams or 1 oz of dried mushrooms
  • 200 ml or ¾ cup of heavy cream
  • 1 sprig of fresh dill chopped plus extra for garnish
  • 5-7 tablespoons of roux
  • 50 g or ¼ cup butter
  • 4 eggs
  • Caraway seeds
  • Salt & pepper to taste
  • White vinegar


  • Soak the dried mushroom beforehand for at least an hour but preferably overnight.
  • Put the potatoes in a pot and cover with water, add the mushrooms and the water in which they were soaked in.
  • Add a pinch of salt, pepper and caraway seeds.
  • Cook for around 20 minutes until the mushrooms and potatoes are soft.
  • Add the cream and thicken with the roux.
  • Season with vinegar, add the butter to mellow the flavor and add the chopped dill.
  • In a separate pan put some salt and a dash of vinegar and bring almost to a boil. Take a ladle and break an egg into it. Poach the egg in the ladle so the yolk remains soft and is encased in the egg white.
  • Serve each portion with the poached egg and a sprig of dill on top.
  • This soup is very hearty and could easily be served as meal on its own with your favorite bread.