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Related: Culture Forums, Support ForumsKulajda Is the Hearty Czech Soup You Need This Winter
Its a Bohemian classic made with mushrooms and lots of fresh dill.https://www.thrillist.com/eat/nation/kulajda-czech-soup-recipe
If there were any justice in the world, Czech food would be better known internationally. Sure, a few restaurants in neighboring Germany and Austria might boast that they offer traditional Böhmische Küche, or Bohemian cuisine, and many Texans are well aware that their beloved kolaches have Czech origins. But, as we all know, justice is in short supply on this planet, and in large part, the cuisine of Bohemiathe western region of the modern Czech Republichas been unfairly overlooked for decades.
One of its best-kept secrets? Kulajda (pronounced coo-lie-duh), a rich, fragrant, sour-sweet soup that makes for a perfect cold-weather warmer. Imagine a creamy broth with wild mushrooms and thick chunks of potatoes. Add enough fresh dill to make it bright and aromatic, a dose of vinegar for acidity, and a soft-boiled egg for heartiness. It might look like a simple soup, but with a thick slice of Czech rye bread, a bowl of kulajda is a rewarding winter meal.
For chefs like Roman Paulus, kulajda is home-cooking that dresses up quite nicely, thank you very much. The first Czech chef to win a Michelin star, Paulus gave the dish a starring role at the Alcron, the now-shuttered landmark hotel and restaurant in central Prague. It was always on the menu when we had fresh forest mushrooms, he says. I think we did pretty well, because it was always very popular.
Originally from the region of South Bohemia, near the German and Austrian borders, kulajda is filled with the wild mushrooms that locals have gathered in the Czech Republics dense forests for generations. Fresh fungi are ideal, but dried versions also work. Paulus likes to use liky, or chanterelles, but many Czechs will make the entire dish with hřiby, or king boletes, which are also known as porcini, penny buns, or ceps. While some argue that chanterelles are the traditional choice, Paulus thinks the type is not a dealbreaker. Im sure that people in the past didnt care about the kind of mushroomsthey just used what they had, he says. The nice thing about forest mushrooms is that you cannot really count on the season. You just take whats there.
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Kulajda Is the Hearty Czech Soup You Need This Winter (Original Post)
Celerity
Nov 2022
OP
My maternal grandparents would go in the outskirt of where we lived in CT,
sprinkleeninow
Nov 2022
#1
sprinkleeninow
(20,136 posts)1. My maternal grandparents would go in the outskirt of where we lived in CT,
to the reservoir area to pick 'huby'. Mushrooms. They knew precisely what to pick.
Mushroom soup was served especially on holidays. Yes, and lemon juice to perk it up. Definitely use wild mushrooms. First you make a 'zaprashka'. A roux as a base.
Thanx for posting this. Brought nostalgia for me.✴
Mushroom soup was served especially on holidays. Yes, and lemon juice to perk it up. Definitely use wild mushrooms. First you make a 'zaprashka'. A roux as a base.
Thanx for posting this. Brought nostalgia for me.✴