Kulajda or creamy dill-mushroom-potato soup with poached egg is a proud representative of the sweet and sour family of dishes. It originated in South Bohemia but is now eaten all over the country sometimes with a few modifications to the original recipe. Czechs consider themselves avid mushroom pickers so they know exactly how to use their freshly picked mushrooms in the summer and dried ones in the winter.
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 Globetrotter’s Plate | 2020-11-07 16:00:04 |  1,024 Views |
KULAJDA (A MUSHROOM AND POTATO SOUP) – RECIPE FROM THE CZECH REPUBLIC 🇨🇿
The procedure is simple: you fry some chopped onion in a pan with butter add flour to make a roux and then add stock. Then you add your soaked boiled or fried mushrooms depending on which one you use and season the soup with bay leaves allspice salt and pepper. Add boiled potatoes to the soup and cook. Soften it with sour cream and some chopped dill and you are done.
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