Soup Recipes

Kulajda Soup

6 servings

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. Read More

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Tom the ChefPublished: 1.4.2026

Soup Recipes

40 min.

1/5

382 calories Per Serving (of 6) Read More

Before You Start

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

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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.

Kulajda Soup

6 servingsTom the ChefPublished: 1.4.2026 ☆☆☆☆☆0x(write a review)👁357x

40 min.

1/5

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Ingredients:

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Soup:

3 TBSP of frying oil (any kind) (adjust if needed)

1 onion - peeled and finely chopped (large onion)

8 OZ of white button mushrooms - sliced (or another kind)

2 potatoes of your choice - peeled and diced (medium size potatoes)

¼ cup of all-purpose flour

6 cups of chicken broth/stock (or vegetable broth )

2 TBSP of granulated sugar

1 TBSP of dill weed - dried (or ¼ cup of fresh dill – finely chopped)

2 bay leaves

½ TSP of cumin seeds

½ TSP of allspice

1 cup of heavy cream

3 TBSP of distilled white vinegar

1 TSP of salt

½ TSP of pepper - ideally freshly ground

Final touch:

sour cream

dill weed - fresh and finely chopped (or dried)

*This recipe assumes that you are working with a sodium free broth (a broth with no salt added). If you are working with a broth which includes sodium, adjust the amount of salt based on your preference.

Tools:

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1x Large Sauce Pan or Medium Pot (6QT)

1x Wooden Spoon or High-Temperature Silicone Spatula

Nutrition per 1 Serving:(recipe split into 6 servings)

Estimated

Calories 382 Protein 10.5 g Fat 24.4 g Saturated fat 10.6 g Carbohydrate 31.5 g Sugars 11.1 g Fiber 2.3 g Sodium 628 mg Cholesterol 52 mg

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

1.Sauté Vegetables:

Let’s start the preparation of the Kulajda soup by sautéing the vegetables.

1.1.

Preheat a medium pot on medium-high heat with 2 TBSP of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 2 – 4 minutes).

1.2.

Add:

8 OZ of white button mushrooms – sliced

Sauté for an additional 2 – 3 minutes with constant stirring.

1.3.

Add:

2 medium potatoes – diced

Sauté for an additional 1 minute with constant stirring.

1.4.

Then, dust with:

¼ cup of all-purpose flour

Thoroughly stir together until nicely combined.

2.Simmering:

2.1.

Add into the pot:

6 cups of chicken or vegetable broth

2 TBSP of granulated sugar

1 TBSP of dried dill

2 dried bay leaves

½ TSP of ground cumin

½ TSP of ground allspice

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

2.2.

Lower the heat to medium and cook with occasional stirring until potatoes get fully cooked (about 15 – 25 minutes based on the size and kind of potatoes).