Kulajda South Bohemian Creamy Dill and Porcini Soup with Poached Egg

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy, creamy South Bohemian soup of potatoes, porcini mushrooms and plenty of fresh dill, soured with vinegar. Each bowl is crowned with a softly poached egg. This Czech-inspired beef recipe (vegetarian), ready in about 55 minutes, pairs dried porcini mushrooms, fresh cremini mushrooms, sliced, waxy potatoes, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Czech cuisine 450 cal/serving

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Ingredients

25 g dried porcini mushrooms
200 g fresh cremini mushrooms, sliced
500 g waxy potatoes, diced
40 g unsalted butter
1.2 L vegetable stock
1 tsp caraway seeds
1 bay leaf
3 allspice berries
200 ml heavy cream
150 g sour cream
2 tbsp all-purpose flour
2-3 tbsp white wine vinegar
1 large bunch (about 30 g) fresh dill, chopped
4 eggs
to taste salt and black pepper

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Instructions

Step 1: Soak the porcini in 250 ml of hot water for 20 minutes. Chop them and save the strained soaking liquid.
Step 2: Bring the stock, porcini liquid, potatoes, caraway, bay leaf and allspice to a simmer. Cook for 15 minutes until the potatoes are just tender.
Step 3: Meanwhile, melt the butter and sauté the fresh mushrooms and chopped porcini for 6 minutes until browned. Add them to the soup.
Step 4: Whisk the flour into the heavy cream and sour cream until smooth. Temper the mixture with a ladle of hot soup, then stir it into the pot. Simmer gently for 5 minutes until thickened.
Step 5: Remove the bay leaf and allspice. Season with vinegar, salt and pepper. The soup should be distinctly tangy. Stir in most of the dill.
Step 6: Poach the eggs in barely simmering water with a splash of vinegar for 3 minutes.
Step 7: Ladle the soup into bowls, top each with a poached egg, and finish with the remaining dill.