Kulajda
Originated in South Bohemia. Its distinctive flavour profile is unlike anything else in Czech cooking.
South Bohemian dill and mushroom cream soup — thick, sweet-sour and fragrant, finished with a poached egg. One of the most distinctive soups in Central Europe.
Ingredients
Method
Fry mushrooms in butter until golden. Mix flour with cream. Add to stock with mushrooms. Simmer 15 minutes.
Add vinegar, sugar and dill. Season — the soup should be distinctly sweet-sour.
Poach eggs separately in vinegared water.
Serve soup with a poached egg floating in each bowl.
The sweet-sour balance is the defining character of kulajda — adjust vinegar and sugar until right.
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