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Prague (Czech Republic)
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Soup
Vegetarian
Food Flavour DNA
Nutritional Values
400kcal
10gProtein
35gCarbs
25gFat
4gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🥚 Eggs
🥛 Dairy
Kulajda Soup
How to order / say it
Say it
Kulajda — [KOO-lah-dah]
Order
I'd like the kulajda soup, please.
Locally
Dal bych si kulajdu, prosím.
Say locally
A creamy dill and mushroom soup with a poached egg.
Why try it?
Kulajda offers a taste of the forest and traditional Czech home flavors, often served as a starter to warm you up and soothe the soul. It reflects Czech love for wholesome, hearty ingredients.
How it tastes
The soup carries earthy aromas from mushrooms, balanced with the tangy freshness of dill and smooth, creamy base. The poached egg adds richness and a velvety texture.
Origin & History — first documented: 1850
This soup has roots in the South Bohemian region, where it was created by rural families in the 19th century to make use of seasonal herbs and mushrooms. It quickly spread across Czech homes owing to its hearty flavor.
Recipe
Ingredients
- 🥕 150 g mushrooms
- 🥕 200 g potatoes
- 🌿 30 g dill
- 🥛 200 ml cream
- 🥚 2 eggs
- to poach eggs vinegar
Method
- 1 Sauté mushrooms in a pot.
- 2 Add potatoes and water, simmer until tender.
- 3 Stir in cream and dill, simmer.
- 4 Poach eggs in vinegar water and serve on soup.
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