The Czech mushroom soup Kulajda is considered the “queen” of mushroom soups. It has been popular for a very long time throughout all the Czech Republic. The aroma and the taste of fresh mushrooms creates a delicious simply perfect meal. The South-Bohemian cuisine has always been full of delicacies from the garden and the forest. Once you taste this soup, you will never forget it.

Ingredients

1 cup sour cream
8 potatoes
3 bay leaves
2/3 cup Portobello mushrooms
3 Tbs all-purpose flour
4 boiled eggs
salt and ground black pepper to taste
1 Tbs caraway seed
4 allspice
vinegar to taste
dill or parsley for decoration

Instructions

Wash and peel the raw potatoes cut them into cubes put them in a kettle.
Add the cleaned and cut up mushrooms with 1 quart salted water, caraway seeds, allspice, pepper and bay leaf.
Cook potatoes until soft.

Then add sour cream mixed all-purpose flour stir it and let it boil for 5 minutes.

Lastly, add salt and vinegar to taste.

Ladle Kulajda soup in soup plates or bowls, topping them egg slices and chopped dill or parsley.