Summary: South Bohemian creamy soup with potatoes, mushrooms, dill, and eggs. Ready in 45 minutes, serves 6.
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Category: Soups, Czech Cuisine
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Quick Overview
- Dish: Kulajda Soup
- Category: Soups, Czech Cuisine
- Cuisine: Czech
- Main ingredient: Potatoes, mushrooms, dill
- Guide: 20 Most Famous Czech Dishes
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 300 g)
- Key technique: Simmering
- Preparation types: Simmering, poaching
- Dietary info & allergens: Contains gluten, dairy, eggs
- Suitable for: Light lunch, weeknight dinner
- Nutrition (per serving): 220 kcal, Protein: 7 g, Fat: 12 g, Carbs: 20 g
- Storage: 2 days in fridge, not suitable for freezing
- Pairing: Pilsner, dry white wine, sparkling water
- In short: A creamy South Bohemian soup with potatoes, mushrooms, fresh dill, and a poached egg – tangy, warming, and deeply comforting.
- Last updated: 19. 9. 2026
WAGUU says: “Kulajda is the soup that defines South Bohemian cooking – creamy but tangy, humble but elegant, with a poached egg floating on top.”
Key Facts
| Prep time: | 15 minutes |
| Cook time: | 30 minutes |
| Temperature: | Gentle simmer |
| Servings: | 6 |
At a Glance
A creamy, tangy soup with potatoes, mushrooms, and fresh dill, finished with a poached egg. The balance of sour cream and vinegar is what makes it unforgettable.
Ingredients
Base servings: 6 • Portion weight: 300 g
| Ingredient | Amount | Quality |
|---|---|---|
| Potatoes | 500 g | Waxy, peeled and diced |
| Dried wild mushrooms | 30 g | Soaked in water for 30 minutes |
| Onion | 1 piece | Brown, medium |
| Butter | 40 g | Unsalted |
| All-purpose flour | 30 g | Plain |
| Vegetable stock | 1200 ml | Homemade or low-sodium |
| Heavy cream | 200 ml | Fresh |
| Fresh dill | 20 g | Chopped |
| Vinegar | 20 ml | White wine vinegar |
| Eggs | 6 pieces | Fresh, for poaching |
| Bay leaf | 1 piece | Dried |
| Allspice berries | 4 pieces | Whole |
| Salt | 10 g | Fine sea salt |
| Sugar | 5 g | Caster |
Why You Will Love This Recipe
- Tangy and creamy: The vinegar and cream create a unique balance that is both refreshing and rich.
- Ready in 45 minutes: This is a weeknight-friendly soup that tastes like a weekend project.
- Poached egg on top: The egg makes it a complete meal in a bowl.
Why it works: The vinegar is added at the end to preserve its brightness. The cream is added off the boil so it does not split. The poached egg adds richness and turns the soup into a full meal.
Recipe Overview
Prep: 15 min | Cook: 30 min | Difficulty: Easy | Servings: 6 | Type: Soup | Origin: Czech
Detailed Method
Total progress: 0 % done
Phase 1: Soaking the Mushrooms – 30 min
Equipment: Small bowl
1. Place the dried mushrooms in a small bowl and cover with 200 ml of warm water. Let them soak for 30 minutes until soft. Reserve the soaking liquid – it is full of flavor.
VKB: The mushrooms are soft and plump. The soaking liquid is dark and aromatic.
Phase 2: Making the Base – 10 min
Equipment: Large saucepan
2. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the flour and cook for 2 minutes, stirring constantly, to make a light roux.
VKB: The onion is soft and translucent. The roux is smooth and pale.
Before you continue:
Do not brown the roux. A pale roux thickens the soup without changing its color or flavor.
Phase 3: Cooking the Soup – 20 min
Equipment: Same saucepan
3. Gradually whisk in the vegetable stock and the reserved mushroom soaking liquid. Add the diced potatoes, soaked mushrooms, bay leaf, and allspice. Bring to a simmer and cook for 15–20 minutes until the potatoes are soft.
VKB: The potatoes are soft and the soup is thick. The mushrooms are tender.
Before you continue:
Do not let the soup boil vigorously. A gentle simmer keeps the potatoes intact and the soup smooth.
Phase 4: Finishing the Soup – 5 min
Equipment: Same saucepan
4. Remove the bay leaf and allspice. Stir in the heavy cream, vinegar, sugar, and chopped fresh dill. Season with salt to taste. Heat gently but do not boil.
VKB: The soup is creamy and pale. It tastes tangy and fresh, with a hint of dill.
Before you continue:
Do not boil the soup after adding the cream. Boiling will cause the cream to split.
Phase 5: Poaching the Eggs – 5 min
Equipment: Small saucepan, slotted spoon
5. Bring a small saucepan of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small cup and slide it into the water. Poach for 3 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon.
VKB: The egg white is opaque and firm. The yolk is still soft when touched.
Phase 6: Serving – 2 min
Equipment: Soup bowls
6. Ladle the soup into bowls. Place a poached egg in the centre of each bowl. Garnish with a sprig of fresh dill.
VKB: The soup is creamy and pale green. The egg sits on top, its yolk still soft. The dill adds a fresh finish.
Required Equipment
| Equipment | Ideal Size | Alternative | Risk |
|---|---|---|---|
| Large saucepan | 3–4 L | Pot | Overflowing soup |
| Whisk | Balloon | Fork | Lumpy roux |
| Small saucepan | 2 L | Deep frying pan | Broken eggs |
Shopping List
Nutritional Profile
Values per serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per Serving | Per 6 Servings |
|---|---|---|---|
| Energy | 73 kcal | 220 kcal | 1320 kcal |
| Fat | 4 g | 12 g | 72 g |
| of which saturated | 2 g | 6 g | 36 g |
| Carbohydrates | 6.7 g | 20 g | 120 g |
| of which sugars | 1.3 g | 4 g | 24 g |
| Protein | 2.3 g | 7 g | 42 g |
| Salt | 0.9 g | 2.7 g | 16.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use the mushroom soaking liquid. It is the deepest flavor in the soup.
- Tip 2: Add the vinegar at the very end. Boiling vinegar makes it harsh.
- Tip 3: Poach the eggs just before serving. They should be warm and soft.
- Tip 4: For a richer flavor, use duck or chicken stock instead of vegetable stock.
Scientific Background
The vinegar is added at the end to preserve its brightness. The cream is added off the boil so it does not split. The starch from the potatoes and the roux thickens the soup. The mushroom soaking liquid contains glutamates that add umami depth.
Fine Dining – Professional Techniques
- Plate composition: Ladle the soup into a shallow bowl. Place a poached egg in the centre.
- Texture contrasts: Top with a few crispy fried onions.
- Temperature contrast: Serve the soup hot and the egg warm.
- Aromatic additions: Garnish with fresh dill and a slice of lemon.
Sensory Radar
- Appearance: Creamy pale green soup with a white poached egg on top.
- Aroma: Fresh dill, mushrooms, warm spices.
- Taste: Tangy, creamy, slightly sweet, deeply savory.
- Texture: Smooth soup, soft potatoes, tender mushrooms, runny egg yolk.
Pairing
- Beer: Czech Pilsner (Pilsner Urquell, Budweiser Budvar)
- Wine: Dry white wine (Riesling, Sauvignon Blanc)
- Non-alcoholic: Sparkling water with lemon
Preparation Variations
- Fresh mushroom version: Use 200 g of fresh wild mushrooms instead of dried. Sauté them with the onion.
- Meat version: Add 200 g of diced smoked sausage or ham for extra richness.
Allergens and Dietary Information
Contains: Gluten, dairy, eggs • Gluten: Yes (flour in roux) • Not suitable for: Gluten-free, dairy-free diets. Suitable for vegetarians.
Suitable For
Light lunch, weeknight dinner, autumn and winter meals
Substitution Catalogue
- Dried wild mushrooms: Fresh wild mushrooms (use 200 g, sauté with onion)
- Heavy cream: Crème fraîche or coconut cream (for dairy-free)
- All-purpose flour: Gluten-free flour blend (for gluten-free)
FAQ
Can I make this ahead of time?
Yes. Make the soup a day ahead and reheat gently. Poach the eggs just before serving.
What if the soup is too thin?
Simmer it uncovered for 10 minutes, or add a little more roux. The potatoes also help thicken it.
Can I freeze the leftovers?
No. Cream-based soups do not freeze well – the cream separates. Make a fresh batch instead.
Can I use fresh mushrooms?
Yes. Use 200 g of fresh wild mushrooms. Sauté them with the onion for 5 minutes before adding the stock.
WAGUU Petr Advises: Cooking for 6 or More?
6–8 people: Double the recipe. Use a larger pot. • 10+ people: Make a double batch and poach eggs in advance. Keep the eggs warm in a bowl of warm water.
Serving Suggestions
Storage and Reheating
Fridge: 2 days • Freezer: Not suitable • Reheating: Gently on the hob, stirring occasionally. Do not boil. Poach fresh eggs.
Author: WAGUU Petr & Team • Published: 19 Sep 2026
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Most Common Mistakes
- Boiling the soup after adding cream – Boiling causes the cream to split. Keep it at a gentle simmer.
- Adding vinegar too early – Boiling vinegar makes it harsh. Add it at the end.
- Not using the mushroom soaking liquid – This is the deepest flavor in the soup. Do not throw it away.
- Overcooking the potatoes – They should be soft but intact. Overcooking makes the soup mushy.