Kulajda is a traditional Czech soup originating from the Bohemian region, historically made with mushrooms, potatoes, dill, and sour cream. It was a staple for mountain‑folk because the ingredients were readily available and provided hearty nourishment during cold seasons.

In some Czech villages the soup is made with fresh forest mushrooms instead of dried, while others add a splash of vinegar or lemon for extra tang. In the Šumava region, smoked bacon is sometimes included for a richer flavor.

Authentic kulajda is served hot in shallow bowls, often topped with a poached or soft‑boiled egg and a generous sprinkle of fresh dill. It is commonly accompanied by rye bread or a slice of traditional Czech butter cake.

Kulajda is a comfort food served during family gatherings, especially in autumn and winter festivals such as the harvest feast (dožínky) and Christmas Eve dinner, where its warm, creamy texture is prized.

The soup exemplifies Czech cuisine’s love for simple, earthy ingredients—mushrooms, potatoes, dill, and cream—combined into a nourishing dish that reflects the country’s forested landscape and agricultural roots.

Traditional kulajda uses dried forest mushrooms, fresh dill stems, potatoes, sour cream, and chicken broth. Acceptable substitutes include fresh mushrooms, vegetable broth for a vegetarian version, and Greek yogurt instead of sour cream for a lighter texture.

Kulajda pairs beautifully with Czech rye bread, fried cheese (smažený sýr), or a side of braised pork knuckle (vepřová kolena) for a more substantial meal.

The use of turmeric‑infused sous‑vide potatoes gives the soup a vivid golden hue and a subtle earthy flavor not found in classic recipes, while the poached egg adds a luxurious silkiness that elevates the traditional comfort soup.

Common mistakes include under‑soaking the dried mushrooms, over‑cooking the roux which darkens the soup, and poaching the egg at too high a temperature which can cause it to break. Follow the timing and temperature cues carefully for best results.

Sous‑vide cooking keeps the potatoes uniformly tender and allows the turmeric to penetrate evenly, resulting in a bright color and a firmer texture that holds up in the soup, whereas boiling can make them mushy and unevenly colored.

Yes, you can prepare the soup base (without cream and poached egg) up to two days ahead and refrigerate it. Reheat gently, stir in fresh cream, and poach new eggs just before serving for the best texture.

The soup should be velvety and slightly thickened, with golden‑yellow potato cubes, a glossy broth, and a soft‑set poached egg whose yolk is still runny. Fresh dill leaves should add a bright green contrast.

The YouTube channel Salente focuses on modern takes of classic Central European dishes, offering detailed technique explanations, sous‑vide tips, and a blend of traditional flavors with contemporary presentation.

Salente combines precise culinary techniques such as sous‑vide and classic French roux methods with authentic Czech recipes, whereas many other Czech channels stick to more rustic, home‑style methods without the scientific precision.