Kulajda Jihočeská (South Bohemian Creamy Forest Mushroom, Potato & Dill Soup with Poached Egg) – Authentic Czech Republic Recipe
Beloved South Bohemian soup balancing earthy mushrooms, creamy dill broth, a tang of vinegar, and a runny egg.
- Country of Origin
- 🇨🇿 Czech Republic (Central Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Earthy forest mushrooms, Cubed waxy potatoes, Soft poached farm egg, Fresh dill, Sour cream
Ingredients for Kulajda Jihočeská (South Bohemian Creamy Forest Mushroom, Potato & Dill Soup with Poached Egg) (4 Servings)
- 1.25 lbs (or 2.5 cups) earthy forest mushrooms, prepped into bite-sized pieces
- 1.5 cups cubed waxy potatoes, washed and trimmed
- 1 cup soft poached farm egg
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill
- 1.5 tbsp traditional Czech Republic seasoning (sour cream, caraway seeds, splash of vinegar)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh dill for 3–4 minutes until fragrant.
- Stir in sour cream, caraway seeds, splash of vinegar and toast for 45 seconds to release the essential oils of Czech Republic's kitchen.
- Add earthy forest mushrooms and cubed waxy potatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in soft poached farm egg, adjust seasoning, and ladle steaming hot into deep bowls.