Kulajda Soup
6 servings

Active Time: 40 min.
Total Time: 40 min.
Level of Advancement: 1/5

Recipe author: Tom Slepicka
Published: 2/9/2023
Email: [email protected]
www.cookinghub.com

This soup originated in South Bohemia and is full of unusual but delicious flavors that come together to create perfect harmony. This soup is a delicious combination of mushrooms, potatoes, cream, and dill. The slightly sweet and sour flavor comes from the little bit of sugar and little bit of vinegar. This soup is a real treat for everyone, not just for those with Czech heritage.

Ingredients:
3 TBSP of frying oil - adjust if needed
1 large onion - peeled and finely chopped
8 OZ of white button mushrooms - sliced (or another kind)
2 medium potatoes – peeled and diced
¼ cup of all-purpose flour
6 cups of chicken or vegetable broth
2 TBSP of granulated sugar
1 TBSP of dried dill (up to ¼ cup of fresh dill – finely chopped)
2 dried bay leaves (or fresh)
½ TSP of ground cumin
½ TSP of ground allspice
1 cup of heavy cream
3 TBSP of plain white vinegar
1 TSP of salt *
½ TSP of ground pepper
6 large eggs

*This recipe assumes that you are working with a sodium free broth (a broth with no salt added). If you are working with a broth which includes sodium, adjust the amount of salt based on your preference.

Final Touch:
Scoop of sour cream
Fresh dill (or dried)

Tools:
Measuring Spoons & Measuring Cups
Chef's Knife & Cutting Board
Large Sauce Pan or Medium Pot (about 6 QT)
Wooden Spoon or High-Temperature Silicone Spatula 

Directions:

Sauté vegetables:

Preheat a medium pot on medium-high heat with 2 TBSP of frying oil and add:

1 large onion - finely chopped

Sauté with occasional stirring until glossy (about 2 - 4 minutes).

Add:

8 OZ of white button mushrooms - sliced

Sauté for an additional 2 - 3 minutes with constant stirring.

Add:

2 medium potatoes – diced

Sauté for an additional 1 minute with constant stirring.

Then, dust with:

¼ cup of all-purpose flour

Thoroughly stir together until nicely combined.

Simmering:

Add into the pot:

6 cups of chicken or vegetable broth
2 TBSP of granulated sugar
1 TBSP of dried dill
2 dried bay leaves
½ TSP of ground cumin
½ TSP of ground allspice

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

Lower the heat to medium and cook with occasional stirring until potatoes get fully cooked (about 15 – 25 minutes based on the size and kind of potatoes).
Cook hard-boiled eggs:

While the soup is simmering, prepare hard-boiled eggs.

Place 6 eggs into a pot with cold water and place it on medium-high heat.

Cook for about 12 – 13 minutes.

After cooking is completed, place immediately into ice water (optionally, use ice to make this process even more effective). If you want to save some time and dishes, you can leave eggs in the pot and simply replace the hot water by letting cold water run into the pot placed in the sink.

Let the cracked eggs sit and cool in cold water for at least 10 minutes. The water will get under the shell in all eggs and will make it easier to peel them.

To keep your kitchen clean, place the shell remainders on a paper towel while peeling and when all eggs are peeled, throw the paper towel with the shells into the trash.

To make sure that you didn't leave any small pieces of the shell on the egg, place the peeled eggs back into the ice water until all are peeled. Then, place them on a second paper towel to dry for a minute before using.

When done, cut each egg in half, lightly salt, and place it aside for a later step.

The result is a solid egg with a solid yolk as well. Perfectionists will also try to target when the total center of the yolk (with a diameter of about ¼" or less) is shiny and almost runny.

Finishing phase of the soup:

When your potatoes in the soup are fully cooked (take one potato out and taste to make sure it is done).

Remove the bay leaves.

Add:

1 cup of heavy cream
3 TBSP of plain white vinegar
1 TSP of salt
½ TSP of ground pepper

Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).

Optionally, add water if the liquid evaporates more than it should and then cook for an additional 3 minutes.

Taste and add granulated sugar, vinegar, salt and/or pepper if needed.

Serve each portion with two halves of hardboiled eggs, a scoop of thick sour cream, and a sprinkle of dill. And best is to have fresh bread as a side.

Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.