Šumava mushroom and potato soup with egg - recipe
Regional speciality Šumava
Cooking time:30 min
Mushroom and potato soup (known locally as ‘kulajda’) is prepared from the Šumava to the Krkonoše Mountains. The thick white broth made from potatoes, mushrooms and cream has several ‘correct’ recipes, one of which you will find below.
Ingredients:
| 800 ml water 300 g potatoes 30 g dried mushrooms 200 ml whipped cream 1 sprig of fresh dill or 2 tablespoons of pickled dill 5–7 tablespoons of roux |
50 g butter 4 eggs caraway seeds salt white pepper vinegar |
Instructions:
Soak the dried mushrooms beforehand for at least an hour and preferably overnight. Peel the potatoes and chop roughly into chunks. Cover with water, add the mushrooms and the water in which they were soaked, a pinch of salt, pepper and caraway seeds. Cook for around 15–20 minutes until the mushrooms and potatoes are soft. Pour in the cream and thicken with the roux. Season with vinegar, give the dish a mellower flavour with some butter, and add the chopped dill.
Put some salt and a dash of vinegar into a pan of water and bring almost to the boil. Take a ladle and break an egg into it. Cook the egg in the ladle so that the yolk remains soft and is encased in the congealed white. This should take around 4–5 minutes, after which you should put the egg in cold water. Each portion of soup should contain one egg.
Speciality is served in these restaurants:
| name: | Vlašim chateau restaurant [1] |
| place: | Vlašim |
| meal prices from: | 125 Kč |
| rating: | |
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