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.

Prep Time 5

Cook Time 20

Serving Size 4 people

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, to make a rough. Keep stirring and sautéing until it starts to smell nutty and the mixture lightly browns.
Pour hot broth into the roux and whisk everything together.
Melt 1 tbs of butter in a frying pan and sauté the mushrooms until wilted and lightly browned
Add sliced potatoes, sauteed mushrooms, a bay leaf, and allspice to the hot broth & rough mixture.
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 chopped fresh 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.

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.

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.