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.
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.
Delicious Kulajda recipes
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