Kulajda (Czech Dill and Potato Soup with Poached Egg)
A creamy, tangy Czech soup of potato, mushroom and fresh dill, topped with a soft poached egg.
- Time45 min
- LevelEasy
- Costabout £3.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Melt the butter in a large pan and fry the mushrooms for 6 minutes until golden.
6 min - 2
Add the potatoes, stock, caraway and bay leaves. Simmer for 15 minutes until the potato is soft. Remove the bay leaves.
15 min - 3
Whisk the cornflour into the cream. Stir into the soup and simmer gently for 3 minutes until slightly thickened. Do not boil hard.
3 min - 4
Stir in 1 tbsp of the vinegar, most of the dill and the pepper. Keep warm.
- 5
Bring a wide pan of water to a gentle simmer with the rest of the vinegar. Swirl the water, crack in an egg and poach for 3 minutes. Repeat with the others.
3 min - 6
Ladle the soup into bowls, top each with an egg and the remaining dill.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.