KULAJDA - CZECH WHITE SOUP WITH MUSHROOMS, POTATOES AND DILL
Steps:
- I start with dried mushrooms. A mixture of forest mushrooms provides the best and very intensive taste. I put them into a saucepan with water, bring them to boil and cook them for 5 minutes until they are soft. I check the mushrooms if they are soft enough. When done, I take out the mushrooms and rinse them well with cold water. I donâÂÂt use the mushroom broth in this case as I want the soup to be really white. Now I put mushrooms, halved onion, bay leaves, black pepper, allspice, cumin, lovage, salt and 2 litres of water into a pot. I bring it to a boil and cook it for 15 minutes. In the meanwhile I mix flour, sour cream and a little bit of cold water and I pour this mixture through sieve into the soup. I have to whisk it and bring to a boil again. Then I add potatoes and cook them for another 10 minutes untill they are soft. I flavor the soup with vinegar, salt and I add also eggs. Sometimes I cook eggs like poached eggs (Crack the egg into a cup and then gently slide it into the soup.) and another time I just pour beaten eggs into the soup and mix them with fork. I put dill into the soup just before serving so the taste is really strong. Ready to serve.
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Imani Carter
[email protected]Kulajda is a hit at all my parties. I always get rave reviews from my guests.
ilove Tyali
[email protected]I like to make a big batch of kulajda and freeze it for later. It's a great way to have a delicious meal on hand when I'm short on time.
Imtiaz Mahamud
[email protected]Kulajda is even better the next day! The flavors really meld together and become even more delicious.
Md Sulaiman Atik
[email protected]This soup is perfect for dipping bread in. I especially love using a crusty baguette.
Joe Mccallister
[email protected]I always serve kulajda with a dollop of sour cream. It adds a creamy richness that takes the soup to the next level.
Cat s
[email protected]The dill in this soup is a must! It adds a bright, fresh flavor that really makes the soup pop.
John Stephen
[email protected]The potatoes in this soup were cooked perfectly. They were soft and creamy, but not mushy.
Christopher Bricker
[email protected]I used a variety of mushrooms in my soup, including shiitake, oyster, and cremini. The different textures and flavors were amazing.
Jahirhussain Jahir
[email protected]I made this soup with low-fat milk and vegetable broth to make it a bit healthier. It was still creamy and flavorful, and my family loved it.
Muhammad Hafeez Ali
[email protected]I added a bit of cayenne pepper to give the soup a little kick. It was a great addition and really brought out the flavors of the other ingredients.
Kamana Shrestha
[email protected]As a beginner cook, I found this recipe easy to follow. The soup turned out delicious and flavorful. I'll definitely be making it again.
Status Typist
[email protected]This recipe is very authentic and reminds me of the kulajda my grandmother used to make. I especially appreciate the detailed instructions and tips.
Tony White
[email protected]Kulajda is now one of my favorite soups! I love the unique combination of mushrooms, potatoes, and dill. I followed the recipe exactly and it turned out perfect. My whole family loved it too.