Creamy beige soup in a white bowl on a saucer, topped with a soft poached egg, chopped dill and a drizzle of green olive oil. — Photo: Dr. Bernd Gross · CC BY-SA 3.0 de · Wikimedia Commons

Eastern European · Lunch · Dinner

Kulajda (Czech Dill, Potato and Mushroom Soup with Poached Egg)

Name: Kulajda (Czech Dill, Potato and Mushroom Soup with Poached Egg)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Eastern European
Ingredients: 1/3 cup (small handful) dried porcini mushrooms; 1 cup hot water for soaking mushrooms; 4 cups water; 2-3 medium (500 g) potatoes, peeled and diced; 3 1/2 cups sliced fresh mushrooms (white or wild), sliced; 2 tsp butter; 1 tsp caraway seeds; 1 leaf bay leaf; 3 berries allspice berries; 1 tsp salt; 2/3 cup light sour cream; 3 tbsp all-purpose flour; 2 tbsp white vinegar; 1/2 cup chopped fresh dill, chopped; 4 large eggs; 1/2 tsp black pepper, ground

Kulajda

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

A creamy, tangy South Bohemian soup of tender potatoes and earthy mushrooms, scented with caraway and plenty of fresh dill and crowned with a soft poached egg. This lighter version uses a little butter and light sour cream while keeping the classic silky, sour-cream body.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4

Medium
Vegetarian

14%

Per serving285kcal14% of a 2,000 kcal day

13gProtein

34gCarbs

11gFat

4gFiber

Calories come from: Carbs 47% · Fat 35% · Protein 18%

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Ingredients

For 4 servings

1/3 cup (small handful)10 gdried porcini mushrooms
1 cup250 ghot water for soaking mushrooms
4 cups1,000 gwater
2-3 medium (500 g)potatoes, peeled and diced
3 1/2 cups sliced250 gfresh mushrooms (white or wild), sliced
2 tsp10 gbutter
1 tspcaraway seeds
1 leafbay leaf
3 berriesallspice berries
1 tsp6 gsalt
2/3 cup150 glight sour cream
3 tbsp24 gall-purpose flour
2 tbsp30 gwhite vinegar
1/2 cup chopped15 gfresh dill, chopped
4 large200 geggs
1/2 tspblack pepper, ground

Steps

1
Cover the dried porcini with the 1 cup of hot water and soak for 10 minutes.
2
Meanwhile, peel and dice the potatoes and slice the fresh mushrooms.
3
Lift the porcini out of the soaking liquid, chop them, and keep the liquid, leaving any grit at the bottom behind.
4
Put the potatoes, 4 cups of water, porcini soaking liquid, caraway, bay leaf, allspice and salt in a large pot and bring to a boil.
5
Simmer for 10 minutes until the potatoes are nearly tender.
6
While the potatoes simmer, melt the butter in a frying pan over medium-high heat and cook the fresh and soaked mushrooms for 6-8 minutes until browned.
7
Add the mushrooms to the pot and simmer for 5 minutes more.
8
Whisk the sour cream and flour together until smooth, then whisk in a ladle of hot soup to temper it.
9
Stir the sour cream mixture into the pot and simmer gently, stirring, for 5 minutes until the soup thickens.
10
Stir in the vinegar and pepper, then taste and adjust the salt and sourness.
11
Lower the heat so the soup barely simmers, crack the eggs one at a time into the soup, and poach for 4-5 minutes until the whites are fully set.
12
Remove the bay leaf and allspice berries, stir in most of the dill without breaking the eggs, and ladle into bowls with one egg each, topped with the remaining dill.

Swaps, storage and make-ahead

Swaps

Use oat-based or soy-based plain sour cream alternative instead of light sour cream to make the soup dairy-free, and swap the butter for olive oil.
Replace the all-purpose flour with cornstarch (use about half the amount, mixed with the sour cream) and choose a vinegar labelled gluten-free to make the soup gluten-free.
If dried porcini are hard to find, use any dried mixed wild mushrooms, or skip them and use 1 cup of vegetable stock in place of the soaking liquid.
Swap the fresh mushrooms for chopped oyster or chestnut (cremini) mushrooms for a meatier texture.

Storage

Refrigerate the soup within 2 hours in an airtight container and eat within 3 to 4 days, reheating gently until steaming hot. The poached eggs are best eaten fresh, so poach new ones when reheating, and avoid freezing as the sour cream and potatoes turn grainy.

Make ahead

Make the soup through the vinegar and pepper step up to 2 days ahead and chill it. Reheat gently until steaming, then poach the eggs in the soup and add the fresh dill just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenEggsMilk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (612 g)	Per 100 g
Calories	285 kcal	47 kcal
Protein	13.3 g	2.2 g
Carbohydrates	34.2 g	5.6 g
of which sugars	2.6 g	0.4 g
Fiber	4.1 g	0.7 g
Fat	11.3 g	1.8 g
of which saturated	5.4 g	0.9 g
Sodium	726 mg	119 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.