Kulajda is one of the three soups that remind me of Czech cuisine! It is filling, a bit surprising in taste and extremely easy to make! It will be perfect for autumn or winter days, but also for the rest of the year it will add strength after work.

Most of you probably associate Czech cuisine with garlic soup. No wonder, you can eat it in many places, and the number of variations is surprising. The second soup for me is Kyselo. Kulajda closes the first three. Of course, there are many more soups in the Czech Republic and they are as popular as in Poland. You will find goulash soup, broth with liver noodles, lentil soup and many others.

Kulajda is not a difficult soup to make, and you need about 45 minutes to prepare it. This soup often appears in autumn, because one of its ingredients are mushrooms. Of course, you can use frozen or dried, but fresh tastes best. We have boletus mushrooms in our soup, but diferent mushrooms will also work, and if necessary, chanterelles should also do the job.

The recipe portion is for about 6 servings.


  • half a kilo of peeled potatoes
  • 100 g of butter
  • 40 grams of flour
  • 1.1 liters of water
  • a cup of mushrooms (if using dried, soak them for at least an hour beforehand)
  • salt
  • pepper
  • 200 ml cream (I used 18%)
  • 25 g of sugar
  • 30 ml of vinegar
  • 4 tablespoons of chopped dill

To make poached eggs you need about a liter of water, 4 tablespoons of vinegar and the right amount of eggs.

Kulajda – recipe

We start by melting 70 g butter in a pot and mixing it with flour. Stir constantly so that the resulting roux is smooth and does not burn. After about 2-3 minutes, add 1.1 liters of cold water and potatoes cut into small (about 1-2 cm) cubes. Add salt and bring to a boil. Then reduce the heat and cook for about 5-6 minutes.

In the meantime, cut the mushrooms into pieces and fry in the remaining amount of butter in the pan. Season with salt and pepper and add to the rest of the ingredients. Cook for about 10 minutes.

In a separate bowl, mix sour cream with sugar and vinegar. We pour few spoons of hot soup into it to “quench” the cream and it does not be bad. After thorough mixing, add to the soup and cook for another 3-4 minutes. After this time, remove from the stove, add salt, pepper and chopped dill.

We still need an egg. You can also use a fried egg for kulajda, if a poached egg scares you. However, let me give you a quick tutorial on how to do it. Just boil water in a pot and add vinegar. Then we break the eggs into bowls – each to a separate one. In the pot, use a spoon to stir to create a “vortex”. Gently pour the egg into the pot. You can correct its shape with a spoon or fork, gently shaping it. Cook for 2-3 minutes, then remove with a sieve or a slotted spoon. We can put it in cold water for a while, and then in the soup poured into the plates. Sprinkle dill on top and eat!

Worth to try?

Kulajda is a soup that reminds me very much of the Czech Republic. You will find many versions of it and each of them, despite the fact that they will differ from each other, will be interesting. Kulajda surprises with its taste, on the one hand you can feel cream, on the other mushrooms, and on the third a slightly sweet and vinegary taste – it will certainly not satisfy everyone, but it’s worth trying!

Czech cuisine

Czech cuisine is an important element when visiting the country of our neighbors. Remember to try local flavors while in the Czech Republic. Garlic soup, goulash with dumplings, svickova, fried cheese, marinated hermelin, utopence, it’s just the beginning!

Don’t forget Czech beer, Kofola and Moravian wines. Prague’s old town, a hostel in the Giant Mountains or a small vineyard somewhere in the south – it will taste different everywhere!