The Best Czech food for winter: Homemade kulajda

Add dried mushrooms to a pot and cover with 2 cups of water.

Bring the water to a boil and let it simmer for 15 minutes.

Heat butter in a pot and add flour slowly, mixing until incorporated to form a roux.

Add beef broth 1/2 cup at a time to the roux to prevent clumping.

Remove mushrooms from the mushroom broth and add the broth to the beef broth and roux.

Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

Cut potatoes into half-inch pieces and add them to the soup along with the mushrooms.

Simmer for another 15 minutes until the potatoes are soft.

Chop fresh dill and set aside.

Remove the soup from heat and add cream, vinegar, pepper, salt, and sugar.

Serve the soup with a hard-boiled egg or a poached egg on top.

Equipment Needed

Allergens