Kulajda (Czech Potato, Mushroom and Dill Soup)

By swapping heavy smetana for light sour cream and low-fat milk, this classic Czech comfort soup remains velvety while poached eggs deliver a hearty protein boost.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 250 g (about 1 1/2 medium) potatoes, diced · 192 kcal in the whole recipe
• 350 g (about 12 oz) fresh mushrooms, sliced · 77 kcal in the whole recipe
• 10 g (about 2 tsp) butter · 72 kcal in the whole recipe
• 20 g (about 2 tbsp) flour · 70 kcal in the whole recipe
• 800 g (about 3 1/3 cups) vegetable broth · 40 kcal in the whole recipe
• 250 g (about 1 cup) low-fat milk · 112 kcal in the whole recipe
• 160 g (about 2/3 cup) light sour cream (instead of traditional smetana) · 218 kcal in the whole recipe
• 30 g (2 tbsp) vinegar · 6 kcal in the whole recipe
• 4 large eggs (200 g) · 286 kcal in the whole recipe
• 20 g (about 1/2 cup) fresh dill, finely chopped · 9 kcal in the whole recipe
• 1/2 tsp caraway seeds, 1 bay leaf, salt and black pepper to taste

Method

1. Melt the butter in a pot over medium heat, add the flour, and stir continuously for 1-2 minutes to form a light roux.

   

2. Slowly whisk in the vegetable broth, then add the diced potato, sliced mushrooms, caraway seeds, bay leaf, salt, and black pepper, simmering at 95°C (200°F) for 15 minutes until potatoes are tender.

   

3. Whisk the low-fat milk and light sour cream together in a bowl, temper with a scoop of hot broth, then stir into the soup and warm on low heat for 2 minutes without boiling before off-heat stirring in the vinegar.

   

4. In a separate small pot of gently simmering water, poach the eggs for 3-4 minutes until whites are set but yolks remain soft.

   

5. Remove the bay leaf, stir fresh dill into the soup, ladle into 4 serving bowls, and top each bowl with a poached egg before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.