Kulajda (South Bohemian creamy mushroom soup)

Name: Kulajda (South Bohemian creamy mushroom soup)
Yield: 4 servings
Ingredients: 300.000000000000 g POTATO, PEELED; 150.000000000000 g MUSHROOM, BOLETUS, RUSSULA; 1000.000000000000 g WATER, TAP WATER; 1.000000000000 5 ml teaspoon PEPPER, BLACK PEPPER; 1.000000000000 5 ml teaspoon SALT, AVERAGE; 15.000000000000 g BUTTER, UNSALTED; 30.000000000000 g FLOUR, WHEAT FLOUR, SEMI-COARSE; 1.500000000000 dl WHIPPING CREAM, 38% FAT; 2.000000000000 15 ml tablespoon VINEGAR; 1.000000000000 5 ml teaspoon SUGAR; 0.500000000000 g PEPPER, BLACK PEPPER; 220.000000000000 g EGG WITHOUT SHELL; 3.000000000000 15 ml tablespoon HERB, FRESH, AVERAGE

Vegetarian

Derived from ingredients – check the package label.

Good for lunch
Good for dinner

A creamy soup with potatoes, wild mushrooms and dill, soured with vinegar, with a poached egg in every bowl.

4 servingsFinal yield 1,650 g

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Ingredients

Display quantities

300 gPOTATO, PEELED
150 gMUSHROOM, BOLETUS, RUSSULA
1,000 gWATER, TAP WATER
1 5 ml teaspoonPEPPER, BLACK PEPPER
1 5 ml teaspoonSALT, AVERAGE
15 gBUTTER, UNSALTED
30 gFLOUR, WHEAT FLOUR, SEMI-COARSE
1.5 dlWHIPPING CREAM, 38% FAT
2 15 ml tablespoonVINEGAR
1 5 ml teaspoonSUGAR
0.5 gPEPPER, BLACK PEPPER
220 gEGG WITHOUT SHELL
3 15 ml tablespoonHERB, FRESH, AVERAGE

Method

Peel and dice the potatoes; clean and slice the mushrooms.
Simmer the potatoes and mushrooms in the water with caraway and salt until tender.
Make a light roux with the butter and flour, whisk it into the cream and pour into the soup; simmer for 5 minutes, stirring.
Season the soup with vinegar, sugar and pepper so that it is pleasantly tangy.
Crack the eggs one at a time into the gently simmering soup and poach for 3–4 minutes. Stir in the dill and serve one egg in each bowl.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 1,358.2 kcal
Protein: 44.8 g
Fat: 91.2 g
Carbohydrate: 83.4 g
Total carbohydrate (by difference): 95.5 g
Fibre (Fineli): 7.9 g
Saturated fatty acids: 51.6 g
Sodium: 2,821.2 mg
Salt (sodium × 2.5): 7.1 g

Per serving

Energy: 339.6 kcal
Protein: 11.2 g
Fat: 22.8 g
Carbohydrate: 20.8 g
Total carbohydrate (by difference): 23.9 g
Fibre (Fineli): 2 g
Saturated fatty acids: 12.9 g
Sodium: 705.3 mg
Salt (sodium × 2.5): 1.8 g

Per 100 g of finished food

Energy: 82.3 kcal
Protein: 2.7 g
Fat: 5.5 g
Carbohydrate: 5.1 g
Total carbohydrate (by difference): 5.8 g
Fibre (Fineli): 0.48 g
Saturated fatty acids: 3.1 g
Sodium: 171 mg
Salt (sodium × 2.5): 0.43 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten, Egg, Milk

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0