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

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.

1/7

Prep the ingredients

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

For this step
0/2

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.

For this step
0/3

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.

For this step
0/4

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.

For this step
0/1

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.
6/7

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.

For this step
0/3

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.

For this step
0/3

1 teaspoon
Fermented Vinegar

1 teaspoon
Fermented Vinegar

50 gram
Chicken Eggs

Step-by-step method

At a glance

Prep the ingredients

For this step

Sauté

For this step

Add the stock

For this step

Cut the potatoes

For this step

Blend

Season

For this step

Poached egg

For this step

Healthy Kulajda

Ingredients — what you'll need

About this recipe

0 products added