Light Czech Kulajda (Wild Mushroom & Dill Soup with Poached Egg)
Earthy wild mushrooms and fresh dill take centre stage in this creamy, comforting soup. By swapping heavy cream for a lighter alternative, you get all the traditional tang and vitamin D benefits without the excess calories.
- dried porcini or mixed wild mushrooms 30g
- potatoes, peeled and diced 400g
- butter 1 tbsp
- onion, finely chopped 1 medium
- vegetable broth 800ml
- semi-skimmed milk 200ml
- plain flour 1 tbsp
- fresh dill, finely chopped 1 large bunch
- white wine vinegar (plus extra for eggs) 2 tbsp
- eggs 4 large
- caraway seeds 1 tsp
- 1
Place the dried wild mushrooms in a small bowl, cover with boiling water, and let them soak for 15 minutes.
- 2
Melt the butter in a large pot over medium heat, then sauté the chopped onion and caraway seeds until the onion turns translucent and fragrant.
- 3
Drain the soaked mushrooms, reserving the soaking liquid, and add both the mushrooms and the diced potatoes to the pot.
- 4
Pour in the vegetable broth and the reserved mushroom liquid, bring to a gentle simmer, and cook for 15 minutes until the potatoes are tender.
- 5
In a small bowl, whisk the milk and flour together until perfectly smooth, then slowly stir this mixture into the simmering soup.
- 6
Let the soup thicken over low heat for 5 minutes, then remove from the heat and stir in the fresh dill and white wine vinegar.
- 7
Bring a separate small saucepan of water to a gentle boil, add a splash of vinegar, and carefully poach the eggs one by one for about 3 minutes each.
- 8
Ladle the hot, fragrant soup into bowls and gently place a poached egg into the centre of each portion.
The smell of simmering dill and earthy mushrooms always transports me straight to the damp, mossy forests of Central Europe. Kulajda is a traditional dish that normally leans heavily on thick double cream and heaps of butter. My mum made this every autumn when the wild mushrooms were in full season, drying whatever we could not eat fresh. I remember standing by the stove, watching the opaque white broth bubble around chunks of golden potato, waiting for the sharp tang of vinegar to hit the air.
I wanted to keep that comforting, velvety texture without making it a heavy meal. This healthy wild mushroom soup is my favourite way to enjoy low calorie Czech food without feeling deprived. By using semi-skimmed milk whisked with a tiny bit of flour, you get that same luxurious mouthfeel. The dried mushrooms do the hard work here, infusing the broth with an intense, woody flavour that pairs perfectly with the bright notes of fresh dill.
This lighter Czech Kulajda recipe fits right into a balanced diet, offering a generous dose of fibre from the potatoes and fungi. The poached egg perched on top isn’t just for show. As you break the yolk, it bleeds into the hot liquid, thickening it further and providing a satisfying boost of protein.
I always add a slice of dark, dense rye bread on the side. The crusty edges are perfect for mopping up any lingering drops of the creamy, dill-flecked broth. If you want a slightly more substantial lunch, a simple side salad of peppery rocket and shaved radishes cuts through the richness of the egg yolk beautifully.
The trick I learnt the hard way about storing this soup is to keep the poached eggs separate. The soup itself keeps wonderfully in the fridge for up to three days, and the mushroom flavour actually deepens overnight. When you are ready to eat, reheat the liquid gently on the stove and poach a fresh egg at the last minute. Freezing is best avoided, as the potatoes tend to take on an unpleasantly grainy texture when thawed.
Frequently asked questions
How do I get a neat poached egg?
Add a splash of white vinegar to the poaching water. It helps the whites set quickly and wrap tightly around the yolk instead of feathering.
Can I use fresh mushrooms instead of dried?
You can, but dried porcini give the soup its depth. If you use fresh, brown them well first and the soup will still be good, just milder.
Why did my soup curdle?
The milk went in too hot or too fast. Take the pot off the boil, temper the milk with a ladle of hot broth, then stir it back in gently.
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