South Bohemian kulajda
Honest kulajda reminds us of the traditional taste of South Bohemia. It is cooked by mothers and grandmothers, each a little differently, but everyone likes it. Kulajda is a simple dish that requires quality ingredients and a bowl of fresh forest mushrooms.
Ingredients · Servings 6
- 1 l vegetable broth (or water)
- 500 ml milk
- 1 large onion
- 200 ml cooking cream (12% fat)
- 45 g plain flour
- 250 g fresh mushrooms
- 500g potatoes
- 25 g fresh dill
- 1 egg
- 2 tablespoons vinegar
- 4 balls of allspice
- 3 bay leaves
- salt
Method · 50 min
- Clean and slice the mushrooms. Peel and dice the potatoes. Peel and finely chop the onion. Take the cream out of the fridge in time to bring it to room temperature.
- Add the mushrooms to the boiling salted broth. After a while, add the potatoes, onion, allspice and bay leaves. Cook until the potatoes are almost soft.
- Remove the spices, add the milk and thicken the soup with flour mixed in a small amount of cold water. Cook for about 20 minutes and then add the cream. Before the end of the boil, add the beaten eggs and let them set. Season with vinegar to taste. Bring the soup to the boil again briefly, add the chopped dill and set aside immediately.
