Czechs' favorite soup: super-satisfying and easy to make

In the Czech Republic, they love kulajda. The Czechs cherish this soup due to its fulfilling nature and ease of preparation. Additionally, the ingredients for this soup are easily found and it has an incredible flavor.

Kulajda is typically prepared in the fall when fresh mushrooms become plentiful in the forests. While dried mushrooms can also be used, the flavor does not quite compare. Excellent options include boletus, morels, slipperies, chanterelles, and even white mushrooms. Given its rich taste, fulfilling nature, and health benefits, it's no wonder the Czechs adore this soup. Preparation takes no more than 45 minutes, but it's devoured even faster.

Begin by gathering the necessary ingredients:

• 1.1 pounds of peeled potatoes,
• 3.5 ounces of butter,
• 1.4 ounces of flour,
• approximately 1.16 quarts of water,
• a cup of mushrooms (soak them for at least an hour if using dried ones),
• salt,
• pepper,
• 0.85 cups of cream (for example 18% or 30%),
• 0.9 ounces of sugar,
• 1.01 fluid ounces of vinegar,
• 4 tablespoons of chopped dill,
• eggs (quantity depending on portion size),
• an additional 4 tablespoons of vinegar for poaching the eggs.

Follow these steps:

1. Begin by preparing the roux. Melt about 2.47 ounces of butter in a pan, add flour, and mix continuously to prevent burning. After 2-3 minutes, add cold water, followed by the cleaned and chopped potatoes. Salt the mixture, bring it to boil, then reduce the heat and simmer for 5-6 minutes.
2. Chop the mushrooms into smaller pieces, sauté them in the remaining butter, and season with pepper and salt. Add them to the soup and allow everything to simmer for 10 more minutes.
3. Blend the cream, vinegar, and sugar, then temper this mixture by adding a bit of broth. Pour this into the soup, ensuring it is well mixed in. Simmer the kulajda for another 3-4 minutes.
4. Add more salt, pepper, and dill as needed.
5. The last and crucial step involves poaching eggs. Boil some water with vinegar, crack each egg into a separate small bowl, then stir the boiling water to create a whirlpool. Slide an egg into the center of it. After 2-3 minutes, remove the poached egg with a slotted spoon and place it on top of the soup in the serving dish.