South Bohemian Kulajda
4 servings
45 minutes
Southern Czech kujalda is a traditional soup of Czech cuisine, known for its delicate texture and aroma of forest mushrooms. The roots of this dish trace back to the southern regions of the Czech Republic, where the mushroom season inspires cozy and rich flavors. The base of the soup consists of potatoes, forest mushrooms, and bay leaves that add a hint of spice. A mixture of sour cream and flour makes it velvety, while fresh dill adds a light touch of freshness. A key feature is the addition of whole eggs that are lightly set in the hot broth, creating a textural contrast. Kuijalda pairs perfectly with crusty bread and is suitable for cozy family dinners or cool evenings, warming with its rich flavor.
1
In butter (8 grams), sauté forest mushrooms with thyme (1 teaspoon), pepper (1/3 teaspoon), and black peppercorns for 7 minutes over medium heat.
- Butter: 8 g
- Frozen wild mushrooms: 400 g
- Dried thyme: 1 teaspoon
- Black peppercorns: 5 piece
2
Add bay leaf and salt (1 teaspoon) to the pot of water and bring to a boil.
- Water: 2 l
- Bay leaf: 2 g
3
Cut the potatoes into cubes, place them in a pot and add the mushrooms. Bring to a boil and cook for 15 minutes.
- Potato: 300 g
- Frozen wild mushrooms: 400 g
4
Pour 1 cup of broth and let it cool.
5
Mix sour cream with flour, pour in the cooled broth, mix again and pour into the pot.
- Sour cream: 400 g
- Wheat flour: 3 tablespoons
6
Chop the dill finely and add it to the pot. Bring to a boil and cook for 10 minutes.
- Dill: 20 g
7
Crack 1 egg (without breaking the yolk) into a bowl and transfer it to the hot soup, repeating this for each egg.
- Chicken egg: 4 pieces