Gluten-Free Kulajda

Experience the comforting flavors of Czech cuisine with this Gluten-Free Kulajda, a creamy mushroom and potato soup that’s as hearty as it is satisfying. Perfect for those with gluten sensitivities, this recipe swaps traditional flour for gluten-free all-purpose flour, while retaining the timeless balance of earthy mushrooms, tender potatoes, and fragrant dill. The soup’s velvety texture comes from a rich blend of sour cream and vegetable broth, while a splash of white wine vinegar provides a tangy twist. Topped with perfectly poached eggs and a sprinkle of fresh dill, this dish combines old-world charm with modern dietary needs. Ready in just 45 minutes, this gluten-free version of a Czech classic makes a wholesome, soul-warming meal perfect for any season.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups Vegetable broth
• 4 medium Potatoes, peeled and diced
• 8 ounces Fresh mushrooms, sliced
• 2 tablespoons Butter
• 1 medium Onion, diced
• 1 Garlic clove, minced
• 2 tablespoons Dill, fresh and chopped
• 2 tablespoons Gluten-free all-purpose flour
• 1 cup Sour cream
• 3 tablespoons White wine vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 4 Eggs
• 1 Bay leaf

Directions

Step 1

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Step 2

Stir in the sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.

Step 3

Sprinkle the gluten-free all-purpose flour over the onion and mushroom mixture, stirring to coat evenly.

Step 4

Gradually pour in the vegetable broth, stirring constantly to avoid lumps.

Step 5

Add the diced potatoes, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Simmer the soup for about 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

While the soup is simmering, prepare the poached eggs. Fill a medium saucepan with water and bring to a simmer. Add a splash of vinegar and gently crack the eggs into the water, one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain runny.

Step 8

Remove the eggs with a slotted spoon and set aside.

Step 9

Once the potatoes are tender, remove the bay leaf from the soup. Stir in the sour cream, chopped dill, and white wine vinegar. Adjust seasoning if necessary.

Step 10

Ladle the soup into bowls, adding a poached egg to each serving. Serve the kulajda hot, garnished with additional fresh dill if desired.

Nutrition Facts

Serving size	2646.2 grams (2646.2g)

Amount per serving	% Daily Value*
Calories	2100

Total Fat 97.80g	125%
Saturated Fat 51.50g	258%
Polyunsaturated Fat 3.60g
Cholesterol 925mg	308%
Sodium 5230mg	227%
Total Carbohydrate 254.70g	93%
Dietary Fiber 27.60g	99%
Total Sugars 44.70g
Protein 70.00g	140%

Vitamin D 184IU	922%
Calcium 723mg	56%
Iron 15mg	82%
Potassium 6442mg	137%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 12.8%

Carbs: 46.8%