About
A creamy, tangy Bohemian soup made with wild mushrooms, potatoes, dill, cream, and a splash of vinegar, topped with a poached egg. Kulajda is one of the most distinctive soups in Central European cuisine — the combination of earthy mushrooms, dill, and vinegar creates a complex, comforting depth of flavour. Best in autumn mushroom season when Czech forests yield chanterelles, porcini, and bay boletes.