Czech Mushroom Soup (Kulajda) {Simple and Incredibly Tasty}
Czech Mushroom Soup (Kulajda) recipe: You’ll love this cozy, creamy soup packed with hearty mushrooms, potatoes, and rich flavors.
Czech mushroom soup “Kulajda” is the epitome of Czech fall for me. I’ve been foraging for mushrooms since I was a child. While this may seem like a strange hobby, it’s a normal part of family life in the Czech Republic. Some of my favorite fall memories revolve around family outings to the forests surrounding our farm, complete with our woven baskets and little knives.
Parents guide their children from a very young age on which mushrooms are safe to pick and which to stay away from. In the evening, everyone huddles around the kitchen table, with a warm fire crackling in the stove. We chat, laugh, and clean the mushrooms we collected that day, slice them into fine slices and leave out to dry. Some are left cubes in the fridge and served with scrambled eggs for breakfast the next day. But the best part it, that dry mushrooms last all year long, and my favorite way to use them is in this delicious Czech soup, Kulajda.
Why You’ll Love This Recipe
- A Taste of Southern Bohemia: Kulajda soup is more than just a Czech specialty; it’s a trip back to southern Bohemia, where mushroom picking has long been a family affair. This soup pot filled with a mixture of forest mushrooms brings the essence of fall and the deep connection Czech families have with nature and food.
- The Perfect Sour-Sweet Balance: What makes Kulajda soup stand out is its delicate sour-sweet soup flavor. With the addition of vinegar and a touch of sugar, this dish strikes a perfect balance that you won’t find in many other traditional Czech soups. The creamy broth with fresh dill adds a refreshing twist, making it a warm, hearty meal that’s comforting yet vibrant.
- A Rustic, Hearty Bowl for Cold Days: This thick soup uses ingredients like dried mushrooms, potatoes, and bone broth, creating an earthy, satisfying flavor. Whether you’re a fan of mushroom season or just love a rustic dish that celebrates nature, the intensive taste of Kulajda soup will quickly become a cold-weather favorite among your go-to comfort foods.
Instructions
- Melt a heaping tablespoon of butter in a pot and add a bit of oil so that the entire bottom is covered with fat.
- Sprinkle 2-3 tablespoons of all-purpose flour over the butter, depending on how thick you want your soup to be. Keep stirring and sautéing until it starts to smell nutty and the mixture lightly browns.
- Pour in boiling broth (or water) into the hot roux and whisk everything together.
- Add sliced potatoes, cleaned mushrooms, a bay leaf, and allspice to the mixture.
- Sauté the mushrooms separately in a hot pan beforehand, and only then add them to the soup.
- Cook until the potatoes are soft, which takes about 10–15 minutes.
- Remove the bay leaf and allspice. Pour in heavy whipping cream. Season with salt and pepper, add dill, and balance the flavor with sugar and vinegar. The ratio of sugar to vinegar is true alchemy; I use about 2 tablespoons of vinegar and 2 tablespoons of sugar, but it really depends on your taste, so start with less and adjust as needed.
- Lastly, whisk in the eggs; alternatively, you can also serve them poached.
FAQ
Tips
1. Whisk like crazy when you add the broth
As soon as you pour the boiling broth into the roux, whisk fast to keep it smooth and lump-free.
2. Sauté the mushrooms separately
Always cook the mushrooms in a separate pan before tossing them into the soup. It makes them taste even better.
3. Adjust the sugar and vinegar to your taste:
The sweet and sour combo depends on your preference, so start small and add more until it’s just right for you.
4. Don’t forget to pull out the bay leaf and allspice:
Before you pour in the cream, make sure you take out the bay leaf and allspice so the flavors don’t get too strong.
Storage
- Cool it down first: Before you put your Kulajda in the fridge, let it cool down completely. This step is key to preventing condensation in your storage container, which can cause spoilage. Plus, cooling helps keep that creamy texture intact when you’re ready to dig in later.
- Refrigerate: Once it’s cool, store the soup in an airtight container in the fridge. It should stay fresh for about 3-4 days. This is especially important because of the heavy cream, which doesn’t last long once opened. For the best flavor and quality, try to eat it within this time.
- Freezing for later: Want to save your Kulajda for longer? It freezes nicely for about 2-3 months. Freezing is a great way to keep it on hand for those days when you need a quick, hearty meal. Just make sure to use a freezer-safe container to prevent freezer burn.
- Portion it out: If you plan to freeze it, consider breaking it into individual servings. This way, you can grab just what you need without having to thaw the whole batch. When you’re ready to eat, just thaw and heat it up on the stovetop or in the microwave.
- Skip freezing poached eggs: If you’ve added poached eggs to your soup, it’s best to eat it right away or keep it in the fridge. Freezing poached eggs isn’t ideal since they can get rubbery when thawed. If you’re freezing the soup, add the eggs fresh when you reheat it.
Czech Mushroom Soup (Kulajda) {Simple and Incredibly Tasty}
Czech Mushroom Soup (Kulajda) recipe: You'll love this cozy, creamy soup packed with hearty mushrooms, potatoes, and rich flavors.
Ingredients
- 2-3 tbs Flour (25g)
- 35 fl oz Bone Broth (1 liter)
- 1 tbs butter (15g)
- 2 tbs olive oil (28g)
- 5 potatoes
- 1 large fistful of dried or fresh mushrooms
- 8oz Heavy whipping cream (250ml)
- 2-3 tbs vinegar
- 4 eggs
- Sugar
- Dill
- Bay leaf
- All spice
- Slat & Pepper to taste
Instructions
- Melt a heaping tablespoon of butter in a pot and add a bit of oil so that the entire bottom is covered with fat.
- Sprinkle 2-3 tablespoons of all-purpose flour over the butter, depending on how thick you want your soup to be. Keep stirring and sautéing until it starts to smell nutty and the mixture lightly browns.
- Pour in boiling broth (or water) into the hot roux and whisk everything together.
- Add sliced potatoes, cleaned mushrooms, a bay leaf, and allspice to the mixture.
- Sauté the mushrooms separately in a hot pan beforehand, and only then add them to the soup.
- Cook until the potatoes are soft, which takes about 10–15 minutes.
- Remove the bay leaf and allspice. Pour in heavy whipping cream. Season with salt and pepper, add dill, and balance the flavor with sugar and vinegar. The ratio of sugar to vinegar is true alchemy; I use about 2 tablespoons of vinegar and 2 tablespoons of sugar, but it really depends on your taste, so start with less and adjust as needed.
- Lastly, whisk in the eggs; alternatively, you can also serve them poached.
Notes
Tips
- Whisk like crazy when you add the broth: As soon as you pour the boiling broth into the roux, whisk fast to keep it smooth and lump-free.
- Sauté the mushrooms separately: Always cook the mushrooms in a separate pan before tossing them into the soup. It makes them taste even better.
- Adjust the sugar and vinegar to your taste: The sweet and sour combo depends on your preference, so start small and add more until it’s just right for you.
- Don’t forget to pull out the bay leaf and allspice: Before you pour in the cream, make sure you take out the bay leaf and allspice so the flavors don’t get too strong.
Storage
- Cool it down first: Before you put your Kulajda in the fridge, let it cool down completely. This step is key to preventing condensation in your storage container, which can cause spoilage. Plus, cooling helps keep that creamy texture intact when you’re ready to dig in later.
- Refrigerate: Once it’s cool, store the soup in an airtight container in the fridge. It should stay fresh for about 3-4 days. This is especially important because of the heavy cream, which doesn’t last long once opened. For the best flavor and quality, try to eat it within this time.
- Freezing for later: Want to save your Kulajda for longer? It freezes nicely for about 2-3 months. Freezing is a great way to keep it on hand for those days when you need a quick, hearty meal. Just make sure to use a freezer-safe container to prevent freezer burn.
- Portion it out: If you plan to freeze it, consider breaking it into individual servings. This way, you can grab just what you need without having to thaw the whole batch. When you’re ready to eat, just thaw and heat it up on the stovetop or in the microwave.
- Skip freezing poached eggs: If you’ve added poached eggs to your soup, it’s best to eat it right away or keep it in the fridge. Freezing poached eggs isn’t ideal since they can get rubbery when thawed. If you’re freezing the soup, add the eggs fresh when you reheat it.
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