Kulajda

What it really is

Kulajda is a Czech creamy soup of mushrooms, potatoes and dill, often finished with egg.

Mushrooms and potatoes are cooked in a creamy, gently sour broth seasoned with dill. Vinegar or another souring ingredient gives the soup brightness, balancing the cream and earthy mushrooms. A poached egg is often added just before serving, although recipes vary. The soup can be thick enough to coat a spoon while still remaining a broth-based dish rather than a purée. This entry describes the familiar combination and does not prescribe a fixed mushroom type or dairy base.

Dill is prominent in the aroma, while potato makes the bowl hearty. The egg may be served whole in the bowl, so the menu should distinguish a version with egg from one without. Some recipes use flour or another thickener; others rely more on cream and the potato. These differences matter for wheat and dairy disclosures. Kulajda is generally served as a starter or light meal, with bread as an optional side rather than a defining ingredient.

How it's served

Serve hot in a bowl, with the egg added at the end so it remains distinct. Keep herbs visible and avoid overcooking the mushrooms into a uniform purée. Offer bread separately if it is part of the meal.

How to write it on the menu

Describe it as Czech mushroom, potato and dill soup with a creamy, sour finish. State whether egg is included and confirm dairy, flour and stock ingredients.