Name: Lighter Creamy Kulajda Soup
Prep time: 15 min
Cook time: 34 min
Total time: 54 min
Yield: 4
Cuisine: Czech
Ingredients: 50 gram Shallots; 50 gram Chicken Eggs; 2 gram Allspice; 400 gram Type B Potatoes – Side-Dish (Salad) Potatoes; 6 gram Salt; 800 milliliter Vegetable Stock (Clear); 5 gram Dill; 8 milliliter Fermented Vinegar; 2 teaspoon Fermented Vinegar; 100 milliliter Fresh Whole Milk (3.5% Fat); 2 gram Cumin; 280 gram Mixed Fresh Mushrooms; 12 milliliter Canola Oil; 1 piece Bay Leaf

Step-by-step method

Let’s cook

At a glance

You're making a lighter, creamier version of kulajda by swapping heavy cream for milk and blending part of the cooked soup to create a silky texture without flour. The main activities involve sautéing mushrooms and shallots, simmering potatoes in broth, blending half the soup, and finishing with a perfectly poached egg—altogether taking just under an hour.

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Prep the ingredients

Clean the mushrooms and slice them. Peel the shallot and finely chop it too.

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280 gram
Mixed Fresh Mushrooms

50 gram
Shallots
2/7

Sauté

Sauté the shallot in rapeseed oil, then after a moment add the mushrooms, season with salt and caraway seeds, and sauté for a little while longer.

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12 milliliter
Canola Oil

4 gram
Salt

2 gram
Cumin
3/7

Add the stock

Add the bay leaf and allspice, then pour in the stock and milk.

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1 piece
Bay Leaf

2 gram
Allspice

800 milliliter
Vegetable Stock (Clear)

100 milliliter
Fresh Whole Milk (3.5% Fat)

4/7

Cut the potatoes

Peel the potatoes, cut them into small cubes and add them to the soup, then cook until tender.

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400 gram
Type B Potatoes – Side-Dish (Salad) Potatoes
5/7

Blend

Remove the bay leaf, allspice and about half of the potatoes and mushrooms from the soup. Blend the rest of the soup until smooth.
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Season

Return the reserved potatoes and mushrooms to the blended soup and season to taste with vinegar and salt. Finally, stir in fresh dill and add a poached or boiled egg.

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8 milliliter
Fermented Vinegar

2 gram
Salt

5 gram
Dill
7/7

Poached egg

Bring water with a splash of vinegar to a boil in a pot, then lower the heat slightly. Stir the water to create a swirl, pour the egg into the centre (the swirl should help the white wrap around the yolk), and cook for about 3-4 minutes.

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1 teaspoon
Fermented Vinegar

1 teaspoon
Fermented Vinegar

50 gram
Chicken Eggs

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Step-by-step method

At a glance

Prep the ingredients

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Sauté

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Add the stock

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Cut the potatoes

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Blend

Season

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Poached egg

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How it went

Nobody has tried this recipe yet

Healthy Kulajda

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