Bohemian Kulajda Soup

Kulajda soup belongs among the traditional dishes of Czech cuisine. But recipes differ with each family.

Kulajda is a typical white soup consisting of water, cream, spices, eggs, dill, potatoes, and mushrooms. It is a soup but also filling enough to be served as a main course. The dish is such a hit that it has its own Wikipedia page. It is especially popular in Southern Bohemia, where it originated, and is on the menu there at a range of restaurants. The recipe for this aromatic soup that provokes the senses gets passed down the generations of Czech families. And although everyone makes it a bit differently, with seasoning varying the most among recipes, the result is always tasty.

Kulajda recipe

Photo: Klára Stejskalová


1.       Melt butter

2.       Add flour

3.       Add broth, stir

4.       Grill the mushrooms on a pan

5.       Add pepper, allspice, bay leaf, and salt

6.       Dice the dill

7.       Add sour cream and cooked diced potatoes

8.       Add mushrooms and dill to the broth

9.       Before serving, add hard-boiled or poached eggs into the soup

Raw ingredients:


3 tablespoons of all-purpose flour

1 litre of broth

1 cup of sour cream

A bowl of mushrooms (fresh or dried depending on your preference)

5 potatoes




Vinegar depending on taste

A few pieces of allspice

A couple of leaves of bay leaf

  • Czech Food Classics


  • Czech Food Classics

    What is the typical Czech dish? Is it schnitzel, goulash, svíčková (marinated sirloin), or buchty (buns)? What are the defining traits of Czech culinary heritage?