Name: Kulajda – creamy dill soup with mushrooms and egg
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup; 1 l vegetable or chicken stock (or water); 300 g potatoes (cooking type B); 150 g fresh or frozen mushrooms (button/forest mix); 1 medium onion; 2 tablespoons butter; 1 tablespoon plain flour; 200 ml cooking or whipping cream (12–31%); 2 tablespoons vinegar (to taste, ideally 8% spirit or apple cider); 1 tablespoon sugar (to balance acidity); 1 teaspoon salt (or to taste); 0.5 teaspoon freshly ground pepper; 1 bay leaf; 4 pcs allspice berries; 6 pcs black peppercorns; For dill and eggs; 20 g fresh dill (approx. small bunch); 4 pcs eggs (1 egg per serving – poached or hard-boiled)

Kulajda – creamy dill soup with mushrooms and egg

Kulajda is one of those soups where almost everyone has “their best” version in mind – but the base is always the same: mushrooms, potatoes, dill, cream and a pleasantly balanced sweet-and-sour taste. In this recipe you’ll make kulajda easily at home, without complicated techniques and using accessible ingredients. Everything is broken into clear steps so nothing curdles, burns, and the flavor turns out beautifully creamy – just the kind that makes you slice some homemade bread and reach for “one more bowl.”

⏱ 45 min● easy♨ 4 servings

Step by step

Instructions

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1Step 1Peel the potatoes, rinse and cut into smaller cubes so they cook evenly and quickly. Clean the mushrooms – if using button mushrooms, simply wipe and slice or chop them into smaller pieces. Peel and finely chop the onion. Rinse the dill, pat dry and chop finely – reserve some to add to the bowl at the very end.
2Step 2Melt the butter in a pot and add the chopped onion. Sauté it over medium heat for several minutes until it softens and begins to turn lightly golden. Once the onion is translucent, add the mushrooms, lightly salt them and sauté together until they release their liquid and begin to brown golden. This is where the soup’s flavor is built, so feel free to take a few extra minutes.
3Step 3When the mushrooms are lightly seared, sprinkle them with plain flour and mix well so the flour coats the onion and mushrooms. Let the flour "toast" briefly, about a minute, to lose its raw taste – stir so it doesn't burn.
4Step 4Gradually pour in the broth (or water), starting with smaller amounts, and always stir thoroughly to avoid lumps. Then add all the potatoes, the bay leaf, allspice and peppercorns. Salt to taste, bring to a boil, then reduce the heat so the soup only gently simmers. Cook for about 12–15 minutes, until the potatoes are tender.
5Step 5Meanwhile prepare the eggs. You have two simple options: either boil eggs hard (about 9–10 minutes from boiling) and then peel them, or make poached eggs. For poached eggs, heat water in a small pot almost to boiling, add a splash of vinegar, create a whirl in the water and carefully pour a cracked egg into the center. Cook for 3 minutes, then remove it with a slotted spoon. Make one egg per serving this way.
6Step 6Pour the cream into a bowl and add a little hot soup (2–3 tablespoons) to temper it so the cream doesn’t curdle. Whisk the mixture smooth, then slowly pour it into the pot of soup while stirring constantly. Let it simmer gently for a few more minutes so the soup comes together and thickens slightly.
7Step 7Now adjust the flavor — kulajda should be pleasantly sweet-and-sour. Add vinegar and sugar, starting with part of each, stir and taste. You can add a bit more vinegar or sugar until the flavor is balanced. Finally stir in most of the chopped dill, leaving the rest to sprinkle at serving. Remove the soup from the heat so the dill doesn’t overcook and stays fresh.
8Step 8When the potatoes are soft, the spices have done their job and the flavor is balanced, you have a beautifully creamy kulajda. You can remove the bay leaf and spice berries from the soup if you see them so no one “runs into” them in the bowl.
9Step 9To serve, place an egg in each bowl — either a halved hard-boiled egg or one poached egg — and pour the hot kulajda over it. Sprinkle with the remaining fresh dill and you can add a pinch of freshly ground pepper. It’s great served with a slice of homemade bread or other light bakery.

Kitchen tip

If you don’t want the kulajda to be too heavy, use cooking cream and replace part of the broth with water. Conversely, if you want it extra creamy and luxurious—an "Sunday" version—use whipping cream. You can freely freeze mushrooms for later—if you have them in the freezer, you can make kulajda in no time whenever you crave something warm and hearty.

Customize this recipe

Variants and alternatives

Lighter variant: use half the amount of cream and more broth, replace part of the butter with a little oil. The kulajda will be lighter but still full of flavor.

Approximate per serving

Nutritional values

Energie320 kcalProteins12 gSacharidy26 gTuky18 g

Kulajda – creamy dill soup with mushrooms and egg

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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