As soon as a chill hits the air, my mind turns to this incredible Czech soup: Kulajda. It’s the ultimate comfort in a bowl, a beloved classic found everywhere from cozy home kitchens to elegant restaurants across the Czech Republic. Imagine a velvety, rich soup made luxuriously thick with cream and egg yolks, then perfectly balanced by the bright, tangy notes of fresh dill, earthy caraway, and a splash of vinegar. It’s a truly unforgettable experience.
Ingredients
• For the Soup
• 5 cups / 1.2 L chicken stock or vegetable stock
• 1 medium rutabaga, 400 g / 14.1 oz, peeled and cut into 1-inch / 2.5-cm pieces
• 2 bay leaves
• 3 whole allspice
• 4 cups / 216 g / 7.6 oz wild mushrooms, such as chanterelle, sliced
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon fine sea salt, or to taste
• 1/2 cup / 120 ml heavy whipping cream
• 6 egg yolks
• 1 cup / 230 g / 8.1 oz full-fat sour cream
• 1/4 cup / 15 g / 0.5 oz freshly chopped dill, plus more for garnish
• 2 to 4 tablespoons / 30 to 60 ml white wine vinegar
• For the Topping
• 6 large poached eggs
• Freshly ground black pepper or chili powder
Instructions
1. Heat the stock in a large, heavy-based pot over medium-high heat. Once it boils, reduce the heat to medium, add the rutabaga, bay leaves, and allspice. Cover and cook for about 15 minutes.
2. Add the sliced wild mushrooms, caraway seeds, and salt to the pot. Cover again and cook for another 5 minutes, or until the rutabaga is fork-tender. Remove the lid and reduce the heat to low.
3. In a separate bowl, whisk together the heavy whipping cream and egg yolks. To temper the eggs, slowly pour about a cup of the hot soup broth into the egg mixture while whisking constantly. Then, slowly pour the tempered egg mixture back into the pot, stirring continuously until the soup thickens. Do not let it boil.
4. Remove the pot from the heat and discard the bay leaves. Gently stir in the sour cream, fresh dill, and vinegar to taste. Season with additional salt and pepper if needed.
5. To serve, ladle the hot soup into bowls. Top each serving with a warm poached egg and garnish with a sprinkle of fresh dill and a crack of black pepper or a dash of chili powder.
Nutritional Information
• Recipe Facts
• MAKES: 6 servingsPREPARATION TIME: 15 minutesCOOKING TIME: 25 minutesNUTRITION PER SERVING: Energy: 368 kcalFat: 28.8 gProtein: 15.5 gNet carbs: 8.3 g
Pro Tips
• To prevent the eggs from scrambling, slowly add a ladle of the hot soup broth to your cream and yolk mixture while whisking vigorously before pouring it all back into the pot.
• Add the vinegar last, a tablespoon at a time, tasting as you go. The goal is a bright, tangy finish that cuts through the richness, not an overly sour soup.
• For the most authentic flavor, don’t skip the caraway seeds. They provide a distinct, earthy warmth that is characteristic of Central European cuisine.
• The soup’s flavor deepens overnight. Reheat it gently on the stove over low heat, being careful not to let it boil, which could cause the soup to separate.
FAQ
Q: How do I stop the eggs from scrambling in the soup
A: To prevent scrambling, you must temper the eggs. Slowly whisk about a cup of the hot soup broth into your cream and egg yolk mixture. Then, pour this tempered mixture back into the pot while stirring. It is crucial that you do not let the soup boil after adding the eggs.
Q: What kind of mushrooms are best for Kulajda
A: For the most authentic flavor, this recipe uses wild mushrooms like chanterelles. If you can’t find them, cremini mushrooms or a mix of other common mushrooms will also work beautifully.
Q: Can I make this soup ahead of time
A: Yes, Kulajda’s flavor deepens and improves overnight. To reheat, warm it gently on the stove over low heat. Be very careful not to let it boil, as this can cause the creamy, egg-thickened base to separate.
Q: Is the vinegar necessary in this recipe
A: Yes, the vinegar is a key ingredient that provides a bright, tangy finish to balance the richness of the cream and egg yolks. Add it at the end, tasting as you go, to achieve the perfect balance without making the soup overly sour.
