Wednesday, October 20, 2010

Kulajda (Dill Soup)

Kulajda, or dill soup, is a popular dish. Dill is used in many Czech dishes, along with parsley, caraway seeds and thyme. Dill soup is very rich and creamy, so it makes a perfect fall meal.

Kulajda Soup
Makes about 6 – 8 portions

-8 cups vegetable stock
-1 pound of potatoes, diced
-4 – 5 cups of mushrooms (cleaned and sliced)
-1 cup of heavy cream
-1 cup of milk
-3/4 cup of all-purpose flour
-3 eggs, hard boiled, sliced
-1 cup of fresh dill, finely chopped
-3-4 Tbs of white vinegar
-1 Tbs of caraway seed

1. Bring vegetable stock to boil and add potatoes.
2. After 10 minutes add sliced mushrooms, caraway seeds and salt.
3. Whisk flour into milk and cream and thru strainer slowly, while stirring it, pour into the boiling soup (you will see it thicken). On low heat boil for 5 more minutes, potatoes should be now tender.
4. Add more salt, chopped dill and take off the heat.
5. Finish the taste with vinegar.
6. Before serving, put small cube of butter on top and slices of hard boiled egg, serve with dark bread or sesame crisps.
7. Serve with bread or dumplings.

-Heather Tinley, Opera Colorado Marketing Coordinator

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