Kulajda soup: Dill heaven / Kulajda: koprove nebe - CzechmatediaryKulajda soup: Dill heaven / Kulajda: koprove nebe - Czechmatediary
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Kulajda soup: Dill heaven / Kulajda: koprove nebe

kulajda soup / Mesto Muse image Dill is one of the major spices used in the Czech cuisine. It pretty much shares the throne with parsley, caraway seeds and thyme. We make dill soups, dill gravy, dill cookies….(just kidding with the cookies!). The fancy name for dill weed is Anethum graveolens, a member of the parsley family. It is native to the eastern Mediterranean region and western Asia. The word dill comes from the old Norse word dylla, meaning to soothe or lull. It dates back in writing to about 3000 B.C., where it was mentioned in Egyptian medical texts. Czech dill soup is one of my all-time favorite dishes. It is a perfect winter meal because it is rich, creamy and nutritious – no need to have a second course after this baby :0)

CZ: Kopr spolu s petrzelkou, tymianem a kminem vladne ceske kuchyni. Delame z neho polevky, omacky, buchty (no to snad jeste ne)…..kopr je proste milacek vsech Cechu (a myslim ze i Slovaku). Nedavno jsem narazila na vyborny recept na koprovku, trosku jsem ho upravila a tady je. Sdilim s vami mou nove nalezenou kuchynskou pohadku :0)



  • 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

Makes about 6 – 8 portions


  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 fresh Czech rustic bread

PS: If you are a meat lover like my husband is, add some sausage into the soup which also tastes delicious.




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7 comments… add one
  • Marika December 19, 2009, 10:39 am

    Kulajda je jedno z mych nejoblibenejsich jidel.Nekdy do ni mam i cerstve hribky:)

  • Tanja December 19, 2009, 1:02 pm

    Uplne souhlasim! Vzdycky mi to pripomene casy meho detsvti, kdyz jsme byli na horach 🙂

  • Maaike November 13, 2010, 12:30 pm

    Thank you for this recipe. We ate it last year when we vistited the Czech Republic. Hope you have also a good recipe for red berriescake. (in English currants) Just love it !

  • Tanja November 18, 2010, 1:08 am

    Hi Maaike!
    I am sorry I got now red currant cake recipe although I would love to have one! My grandma used to make one – it was the best thing ever. But she is passed away and took the recipe with her 🙁

  • monica March 3, 2011, 2:49 am

    thanx for the recipe, I love Kulaoda and I’m going to try it straight away! could you please insert a ‘metric conversion’ option? thanx

  • hildeG April 24, 2011, 10:32 am

    Thank you for the recipe. My husband and I visited Prague twice over the last year, and fell in love with the Kulajda soup at Tri Stoleti restaurant. Tonight I tried to cook it for myself using your recipe, and the whole family loved it! Duly bookmarked.

  • Tanja April 24, 2011, 8:56 pm

    Hi Hilde!
    I am so glad you enjoyed the soup! It truly is the best Czech soup out there. My mom never made it at home but we used eat it in some cheap mountain restaurants after a long day of skiing. It hit the spot!

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