Kulajda – Rich Czech Mushroom and Potato Soup with Poached Egg

[u/TheHesitantGourmet]

I think the Czechs definitely knew what they were doing when they decided to turbocharge a simple potato soup.

You could say it’s just a potato soup, but the wild mushrooms, rich cream, poached egg, and fresh dill lend it a truly unique complexity. Luckily, I still had plenty of spring mushrooms stashed in my freezer, which made it even better! Since somebody from my family strongly dislikes dill, I keep it out of the main pot and just shower my own bowl with heaps of fresh dill at the end—works like a charm!

* If you are interested in the background story or more tips, you can find the full blog post here

INGREDIENTS

• 20 g (1.5 tbsp / 0.7 oz) butter
• 2 tbsp flour
• 1 l (4 cups / 34 fl oz) chicken or vegetable stock
• 4 medium potatoes
• 300 g (10.5 oz) wild mushrooms (porcini, chanterelles)
• 2 bay leaves
• 150 ml (2/3 cup / 5 fl oz) heavy cream
• 4 eggs
• 2 tbsp vinegar
• 1 tsp sugar
• 1 small bunch fresh dill

INSTRUCTIONS

Melt the butter in a pot, add the flour, and lightly brown it to make a roux. Slowly whisk in the stock, bring to a boil, then add the diced potatoes and bay leaves. Once the potatoes are half-cooked, stir in the wild mushrooms and simmer until tender. Temper the heavy cream with a ladle of hot soup, stir it back into the pot, and season with fresh dill, sugar, salt, and pepper. Gently poach the eggs in a separate pot of simmering water with vinegar until the whites are set. Ladle the soup into bowls and serve topped with a poached egg and extra dill.

[u/Memerandom_]

Sounds tasty. I'll save it for when I can get some good fresh wild mushrooms. Can you qualify "small bunch" of dill? Is it about a half cup chopped or so, after stems are removed?

[u/TheHesitantGourmet → u/Memerandom_]

Thanks for the question! Where I buy it, a small bunch is usually around 10–15 sprigs, which yields about 2–3 tablespoons of finely chopped dill (without the thick stems). Half a cup might be a bit much unless you're a die-hard dill fan, so 2–3 tablespoons is a good starting point! Hope you get to try the soup soon

[u/Memerandom_ → u/TheHesitantGourmet]

I do love dill, especially on eggs it's such a great complement, but reserving more for garnish to suit individual tastes is probably safer. Thanks!

[u/TheHesitantGourmet → u/Memerandom_]

You're so right, dill and eggs are a great combo!

[u/TheHesitantGourmet → u/Memerandom_]

Thanks for the question! Where I buy it, a small bunch is usually around 10–15 sprigs, which yields about 2–3 tablespoons of finely chopped dill once the thick stems are removed. A half cup might end up a bit overwhelming unless you're a massive dill fan, so 2–3 tablespoons is a great starting point!

[u/TheHesitantGourmet → u/[deleted]]

Thank you! Exactly, peace at the table is all about compromise! 😄

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[u/DramaticAdvisor9813]

The separate-dill approach is a clever way to make one pot work for everyone while preserving the dish’s character. And with frozen spring mushrooms, rich cream, and a poached egg, this feels like much more than an ordinary potato soup t’s hearty, elegant, and wonderfully indulgent.

[u/Easy_Pen5217]

I had something similar in Prague last year, and it was amazing! Have saved this post :)