Summary: Kulajda is a traditional, creamy Czech potato and mushroom soup enriched with fresh dill and a poached egg. This hearty, sweet-and-sour classic relies on precise thickening with a roux and tempering of sour cream, taking approximately 60 minutes to prepare for 6 portions.
Did you cook this recipe? Share the result with the community.
Category: Soups, Czech Cuisine
Success rate: 98% of users successfully made this recipe
Quick overview
- Dish: Kulajda
- Category: Soups, Czech Cuisine
- Cuisine: Czech
- Main ingredient: Potatoes, 600 g (waxy variety)
- Guide: The 12 most popular Czech dishes: the favourite recipes of Czech cuisine
- Total time: 60 minutes (15 min prep + 45 min cooking)
- Difficulty: Intermediate
- Portions: 6 (Portion weight: 450 g)
- Key technique: Tempering sour cream, poaching eggs
- Preparation types: Boiling, simmering, poaching
- Dietary info & Allergens: Gluten, Milk, Eggs
- Suitable for: Vegetarians
- Nutritional values (per 1 portion): 320.5 kcal, Protein: 12.4 g, Fat: 18.2 g, Carbohydrates: 26.8 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Pilsner-style lager, Dry Riesling, Sparkling water with lemon
- In short: A velvety, aromatic soup balancing earthy mushrooms and fresh dill with a sharp vinegar finish.
- Last updated: 21 September 2026
WAGUU says: “Kulajda is the soul of Czech forest cooking—a harmonious blend of cream, mushrooms, and dill.”
How to take it further: Add a pinch of caraway seeds to the potato base or finish with a drizzle of high-quality truffle oil.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 45 minutes |
| Temperature: | 90–100 °C |
| Number of portions: | 6 |
In a nutshell
This traditional Kulajda recipe captures the essence of rural Czech cooking. Through a careful process of simmering forest mushrooms and potatoes, followed by a delicate liaison of sour cream and fresh dill, you create a soup that is at once comforting and complex. The final touch—a perfectly poached egg—provides a rich, creamy texture that ties all the flavours together.
Ingredients
Base portions: 6 portions • Portion weight: 450 g
| Ingredient | Amount | Quality |
|---|---|---|
| Potatoes (waxy) | 600 g | Peeled, 2 cm cubes |
| Dried forest mushrooms | 30 g | Soaked |
| Vegetable stock | 1500 ml | High quality |
| Sour cream (20%) | 250 g | Room temperature |
| Plain flour | 40 g | For roux |
| Butter | 40 g | Unsalted |
| Fresh dill | 30 g | Finely chopped |
| Eggs | 6 piece | Fresh |
| White wine vinegar | 20 ml | For seasoning |
| Salt | 25 g | Sea salt |
Why you will love this recipe
- Balanced Profile: The interaction between the earthy mushrooms, the creamy base, and the sharp vinegar creates a sophisticated flavour profile.
- Texture Contrast: The combination of tender potato cubes and the soft, runny yolk of the poached egg provides a satisfying mouthfeel.
- Culinary Heritage: This recipe offers an authentic glimpse into the traditional Czech kitchen, perfect for those seeking comfort food.
Success guaranteed: By tempering the sour cream properly and poaching the eggs separately, you ensure a smooth, velvety soup without any curdling or messy yolk streaks.
Recipe overview
Prep: 15 min | Cooking: 45 min | Difficulty: Intermediate | Portions: 6 | Type: Soup | Origin: Czech Republic
Detailed instructions
Overall progress: 0% complete
Phase 1: Mushroom and Potato Base – 25 min
Appliances: Hob
1. Soak the dried mushrooms in warm water for 15 minutes. In a large pot, bring the vegetable stock to a boil. Add the peeled potato cubes and the drained mushrooms. Simmer for 20 minutes until the potatoes are tender.
VKB: Visual check point (VKB): The potatoes must be soft enough to be easily pierced with a fork without falling apart.
Before moving to the next step:
Ensure the stock is fragrant with mushroom aroma and the potatoes are fully cooked through.
Phase 2: Roux and Thickening – 10 min
Appliances: Hob
2. In a separate small pan, melt the butter and whisk in the flour to create a light roux. Cook for 2 minutes. Gradually whisk in a ladle of the hot stock from the main pot. Add this mixture back to the main pot, stirring constantly to thicken the soup.
VKB: VKB: The soup should have a velvety, coating consistency.
Before moving to the next step:
The flour must be thoroughly cooked out to avoid a raw taste.
Phase 3: Tempering and Seasoning – 5 min
Appliances: Hob
3. Temper the sour cream by whisking in a little hot soup, then pour the mixture into the pot. Season with salt and white wine vinegar. Stir in the fresh chopped dill. Keep on very low heat.
VKB: VKB: The soup should not boil after adding the cream.
Before moving to the next step:
Check the balance of acidity and salt.
Phase 4: Poaching Eggs – 5 min
Appliances: Hob
4. In a separate small pot, bring water with a splash of vinegar to a gentle simmer. Carefully crack each egg into the water and poach for 3 minutes until the whites are set but the yolk remains runny.
VKB: VKB: The whites must be firm, the yolk soft to the touch.
Phase 5: Serving – 0 min
Appliances: None
5. Ladle the soup into bowls and carefully place one poached egg into the centre of each portion.
VKB: VKB: The egg should be warm and ready to release its yolk.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Soup pot | 3 l | Large saucepan | Boil-over |
| Small pan | 15 cm | Small saucepan | Burning roux |
| Whisk | Standard | Fork | Lumpy roux |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 71.2 kcal | 320.5 kcal | 1923.0 kcal |
| Fat | 4.0 g | 18.2 g | 109.2 g |
| of which saturates | 2.4 g | 10.8 g | 64.8 g |
| Carbohydrates | 6.0 g | 26.8 g | 160.8 g |
| of which sugars | 0.8 g | 3.6 g | 21.6 g |
| Protein | 2.8 g | 12.4 g | 74.4 g |
| Salt | 0.2 g | 0.9 g | 5.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a mix of different dried mushrooms (boletus, chanterelles) for a deeper flavour profile.
- Tip 2: Ensure the sour cream is at room temperature before adding to the hot soup to prevent curdling.
- Tip 3: Poach the eggs in a separate pot to keep the soup clear.
- Tip 4: Fresh dill should be added at the very end to preserve its bright, herbal aroma.
Scientific background
The soup’s structure relies on the emulsification of sour cream into the stock base. The proteins in the sour cream are sensitive to heat; by tempering with hot stock, we prevent them from denaturing and curdling. The starch from the potatoes and the added roux contribute to the soup’s viscosity, creating a smooth mouthfeel that carries the aromatic oils of the fresh dill.
Fine Dining – Professional techniques
- Plate composition: Serve the egg in the centre of the bowl, perfectly round and trimmed of any wispy white edges.
- Textural contrasts: Finely dice the potatoes to create a uniform texture against the soft mushrooms.
- Temperature contrast: The soup should be piping hot, while the poached egg should be freshly warmed through.
- Aromatic garnishes: Finish with a small sprig of fresh dill placed delicately on top of the egg.
Sensory radar
- Appearance: Creamy white-beige colour with flecks of green dill and dark mushroom pieces.
- Aroma: Strong, fresh herbal scent of dill and earthy mushroom undertones.
- Taste: A balance of savoury, mildly sour, and slightly sweet notes.
- Texture: Velvety smooth with tender potato and mushroom chunks.
Pairing
- BEER: A crisp, light-bodied Pilsner-style lager.
- WINE: A dry, high-acidity Riesling.
- NON-ALCOHOLIC: Sparkling water with a fresh lemon slice.
Various preparation variants
- Rustic variant: Use fresh wild mushrooms instead of dried, and add a handful of chopped spring onions to the potato base.
- Lighter variant: Replace sour cream with a mixture of Greek yoghurt and a little vegetable stock to reduce fat content.
Allergens and dietary information
Contains: Gluten, Milk, Eggs • Gluten: Contains wheat flour • Not suitable for: Vegans (contains egg and dairy)
Suitable for
Vegetarians, light lunch, comfort food seekers.
Substitution catalog
- Plain flour: Cornstarch (for gluten-free thickening, though the texture will differ).
- Sour cream: Crème fraîche for a richer, more luxurious mouthfeel.
FAQ
Can I make Kulajda in advance?
Yes, the soup base can be made a day ahead. Poach the eggs fresh just before serving.
What if the soup curdles?
The soup likely boiled after adding the cream. Always use gentle, low heat for the final step.
Can I use fresh mushrooms instead of dried?
Yes, use 300 g of fresh mushrooms. Sauté them briefly before adding to the soup base.
Is it necessary to use a poached egg?
The egg is essential for the traditional character of Kulajda, but can be omitted if preferred.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale the recipe by doubling all ingredients and use a 6 l pot. Poach eggs in two batches. • 20+ people: Use a professional catering pot. Prepare the soup base in a bain-marie to maintain temperature without boiling.
Sides and Serving
- Crusty bread – To mop up the creamy soup and runny yolk (not part of the recipe).
Serving: Serve hot in deep ceramic bowls with the poached egg placed in the centre.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Gently warm the soup on low heat, stirring occasionally. Do not bring to a boil.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 29 Oct 2026
More Recipes from This Article
Guide: The 12 most popular Czech dishes: the favourite recipes of Czech cuisine
Other recipes you might be interested in
Why WAGUU?
Recipes on WAGUU undergo checks for the accuracy of ingredients, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a photo, and share the result.
You can upload photos in the comments below or send them via email.
Did you record a video guide for our recipe? Insert a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comment – we’d be happy to publish it and help promote you and your content.
Common mistakes
- Curdling the cream: Adding cold cream to boiling soup or boiling the soup after adding the cream will cause it to curdle.
- Raw flour taste: Failing to cook the roux long enough results in an unpleasant raw flour flavour in the final soup.
- Overcooking potatoes: Potatoes should be tender but not disintegrating, as this turns the soup into a mash.
- Under-seasoning: Kulajda relies on the balance of vinegar and salt; under-seasoning leaves the soup flat and uninteresting.