Czech kulajda soup is one of my favorite soups! It’s really disappointing that in Prague you can rarely get it in restaurants. Sometimes you can find it in student canteens or out of town in “hospoda” as part of the lunch menu.
The standard one is served with egg and cream, but today we cook without it. Believe me, it will be delicious! A large amount of dill and good quality potatoes make this soup all you can think about all day long.
Once you have the stock ready, the kulajda can be ready in 20 minutes! It is a good idea for a quick dinner for the whole family.
THICKNESS – I always try to cook without any additives such as vegeta or roux, but I don’t mind thickening the soup if you like it. A ready-made roux in granules is available in the store, which will thicken the soup nicely and leave no lumps.
MUSHROOMS – if you are not in a hurry, it is worth soaking the dried mushrooms in advance and adding them to the soup for additional flavor. The normal mushrooms will do well, but they don’t have much flavor on their own.
INGREDIENTS
- 250-300g of mushrooms
- 300g of potatoes
- 2 carrots
- 1 onion
- 2 cloves of garlic
- dill
- 100ml of vege cream
- 1.5 liters of broth
- salt, pepper
KULAJDA SOUP – PREPARATION
- Chop the onion and garlic, wash the mushrooms and cut them into slices, peel the carrots and slice them too. Peel the potatoes and dice them, chop the dill.
- Put the onion and garlic into a pot with a spoon of oil, fry for a while, then add the mushrooms, fry for 3-5 minutes until they turn golden brown. Add potatoes and carrots and fry them all together for a minute. Then reduce the heat and add the broth and dill. Cook over medium heat until the potatoes and carrots are soft (about 20 minutes). Finally, pour in the cream and the soup is ready!
- You can season kulajda with a little vinegar (1 tablespoon) while cooking, but this is not necessary. It will also prevent your veggies from overcooking but also will prolong the boiling time.
