Kulajda II.

Last Updated on December 2, 2024

Kulajda is a white soup made from water or broth, cream, spices, egg, mushrooms, dill and potatoes. It is a thick soup with a characteristic taste.

Ingredients:

1000 ml of vegetable stock 250 ml 2 handfuls of dried mushrooms 1 bunch fresh dill 3 tbsp butter + 2 tbsp oil 2 tablespoons of plain flour 2 tablespoons of vinegar 1 tablespoon of granulated sugar 5 pcs of potatoes 5 pcs of allspice 4 pcs of egg 3 pcs bean leaves (sugar) pepper salt

Procedure:

Soak the mushrooms in cold water (at least an hour, ideally overnight)

In a saucepan, heat the butter and oil, add the flour and whisk together to make a light roux

Cover with vegetable stock, add mushroom water, potatoes cut into large cubes, finely chopped mushrooms, bay leaf and allspice, season with salt and pepper and cook until tender

Add 3 tablespoons of hot soup to the cream and stir, pour into the pot, season with vinegar and sugar, add salt if necessary

Add chopped dill and add eggs to the plates, either hard boiled or as a disguise.

Note:

Recipe from Cooking with Tom, by Naďa Indruchová