Czech · Soup
Creamy mushroom soup bright with dill, vinegar and poached egg.
Photo by Radek Schenk · CC BY-SA 4.0 · Resized and converted to WebP for web display.
Kulajda from southern Bohemia balances forest mushrooms, potatoes and cream with fresh dill and a decisive sweet-sour finish. A poached egg makes each bowl a meal.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
mushrooms; potatoes; dill; cream; sweet-sour vinegar balance; egg service
Declared allergens: milk, egg, wheat/gluten grain (verify labels and individual medical needs)
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Petra Kupská is credited with preparing and publishing an independent version of this dish in Kulajda – Czech Mushroom Soup for Cook Like Czechs.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Kupská uses dried mushrooms, vegetable broth and hard-boiled egg with her own sweetness and acidity balance.
Czech kitchen
Czech kulajda is a creamy potato and mushroom soup balanced with dill, vinegar and a soft poached egg.
Soak porcini 15 minutes; strain and reserve liquid. Chop porcini. Brown fresh mushrooms in butter.
Add onion for 5 minutes, then potatoes, porcini, soaking liquid and stock. Simmer 15 minutes.
Whisk flour into cream, stir into soup and simmer gently 6 minutes until lightly thickened.
Add vinegar, sugar, dill, salt and pepper. Poach eggs separately and place one in each bowl.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Kulajda from southern Bohemia balances forest mushrooms, potatoes and cream with fresh dill and a decisive sweet-sour finish. A poached egg makes each bowl a meal.
Refrigerate soup without eggs for up to 3 days; poach fresh eggs when reheating.
Serve immediately with rye bread and extra dill.
