What is the distinct flavor profile of Kulajda Soup and how is it achieved?

The distinct profile of Kulajda Soup is a "sweet and sour flavor." In my recipe, I achieve this perfect harmony by combining 2 tablespoons of granulated sugar with 3 tablespoons of distilled white vinegar. This acidity and sweetness cut through the richness of the heavy cream and the earthiness of the white button mushrooms and potatoes, creating a unique taste that defines this traditional dish from South Bohemia.

Recipes

Kulajda Soup

Originating from South Bohemia, Kulajda Soup is a masterpiece of traditional Czech cuisine that brings together unusual but delicious flavors in perfect harmony. This mushroom soup features a rich, creamy base loaded with potatoes and aromatic dill. The defining characteristic of this comfort food is its distinct sweet and sour flavor, achieved by carefully balancing sugar and vinegar. Whether you use fresh or dried dill, the result is a heartwarming potato soup that is best served with hard boiled eggs.

Tom the Chef Founder

Published:
November 25, 2025

Before You Start

Let’s talk about important parts of the recipe before you start…

Welcome to My Authentic Kulajda Soup Kitchen

I am thrilled to share this recipe for Kulajda Soup, a traditional dish that originated in South Bohemia. If you are looking for a meal that offers a perfect harmony of flavors, this is the one. I find that this soup is a delicious combination of earthy white button mushrooms, tender potatoes, rich heavy cream, and aromatic dill weed. What makes this mushroom soup stand out among other comfort food options is the slightly sweet and sour flavor profile. I achieve this unique taste by utilizing just a little bit of sugar and a precise amount of distilled white vinegar. Whether you are using chicken broth or vegetable broth, the depth of flavor in this creamy dill soup is unmatched.

Sautéing the Vegetable Base for Kulajda Soup

The foundation of a great Kulajda Soup starts with how I treat the vegetables. I begin by preheating a medium pot on medium-high heat with frying oil. It is crucial to sauté the finely chopped large onion first until it becomes glossy, which usually takes me about 2 to 4 minutes. This releases the aromatics necessary for this traditional soup. Once the onions are ready, I add the sliced white button mushrooms. I sauté these for an additional 2 to 3 minutes with constant stirring to ensure they brown slightly and release their earthy flavor. Finally, I add the diced medium potatoes and sauté for one more minute. This step ensures that every bite of this potato soup is infused with the savory base flavor before any liquid is added.

Creating the Thickening Agent Directly in the Pot

Unlike some recipes that require a separate roux, for this Kulajda Soup, I incorporate the thickening agent directly into the sautéed vegetables. After sautéing the potatoes, I dust the mixture with all-purpose flour. It is vital to thoroughly stir this together until it is nicely combined. This coats the mushrooms and potatoes in the flour, which will later expand to create that luxurious texture associated with a creamy dill soup. This method simplifies the process while ensuring that the soup thickens evenly without clumps as it cooks.

Simmering and Infusing the Spices

Once the flour is incorporated, I move to the liquid phase. I add chicken broth (or vegetable broth for a meat-free option) along with the key flavor agents: granulated sugar, dried dill, bay leaves, ground cumin, and ground allspice. I briefly stir everything and cover the pot with a lid, bringing it to a simmer at approximately 195°F. This specific temperature is ideal for melding the sweet and sour flavor profile. I lower the heat to medium and cook with occasional stirring. I let it simmer for about 15 to 25 minutes, depending on the size of the potatoes, until they are fully cooked. This long simmering time allows the dried dill weed and spices to fully permeate the broth.

The Finishing Phase: Cream and Acidity

The transition from a simple vegetable broth to a rich Kulajda Soup happens in the finishing phase. Once I have tested a potato to ensure it is fully cooked, I remove the bay leaves. Then, I add the heavy cream, distilled white vinegar, salt, and freshly ground pepper. This is the moment the magic happens—the vinegar cuts through the richness of the cream, creating that signature sweet and sour flavor. I cook this mixture for an additional 5 minutes without the lid to let the flavors marry. If the liquid has evaporated too much, I have the option to add water and cook for another 3 minutes, but I always taste to adjust the salt, sugar, or vinegar to maintain that perfect harmony.

Serving the Soup with Traditional Sides

Serving Kulajda Soup properly is just as important as the cooking process. I believe this soup is best served with hard boiled eggs. I place two halves of an egg into each portion, adding a wonderful textural contrast and protein boost to the dish. I also add a scoop of thick sour cream and a sprinkle of fresh, finely chopped dill as a final touch. To complete this South Bohemia dining experience, I recommend having fresh rustic bread, baguettes, or herb baguettes as a side. The bread is perfect for dipping into the creamy mushroom soup base.

Recipe

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