Kulajda

Dish

Kulajda

Creamy potato soup

Kulajda is made by boiling potatoes and mushrooms in a broth made from onions and vegetable stock. The soup is then thickened with sour cream and seasoned with dill. The dish is typically served with a side of bread or croutons.

Jan Dec

Origins and history

Kulajda has its roots in Czech cuisine and is a dish that has been enjoyed for generations. It is often served as a starter or as a light lunch.

Dietary considerations

Vegetarian

Variations

There are many variations of Kulajda, with some recipes calling for the addition of bacon or ham. Some versions of the dish also include a layer of boiled eggs on top of the soup.

Presentation and garnishing

Kulajda is typically served in a shallow bowl with a dollop of sour cream on top. The dish is garnished with chopped dill and a sprinkle of paprika.

Tips & Tricks

To make the soup extra creamy, add more sour cream to the broth.

Side-dishes

Kulajda is typically served as a starter or as a light lunch. It pairs well with a side of bread or croutons.

Drink pairings

A glass of Czech beer pairs perfectly with Kulajda. The light and crisp beer complements the creamy flavors of the soup.