We are almost at 50..wow!
We are at our last dish of a country with the letter “c”.
The Czech Republic is famous for its soups. Children are told that if they eat their soups, which is an almost daily dish, they will grow up to be big and strong.
I decided to make one of the most famous soups in the Czech Republic: Kulajda.
This lovely mushroom soup, brings you into the forest of Bohemia. Wandering through the woods and smelling the lovely scents of the forest. Too bad, I cannot pick mushrooms..
The recipe itself is quite easy and straightforward. The result is a nice and warming, creamy mushroom soup.
1-2 handful dried mushrooms or 500 g fresh mushrooms
2 bay leaves
5 black peppercorns
1/2 tsp caraway seeds
1 handful celery leaves
4 tbsp flour
500 ml sour cream
4 potatoes, peeled and diced
2 tbsp vinegar
1 bunch dill
If you are using dried mushrooms, place them in a pan with some water and boil them until soft.
If you are using fresh mushrooms, clean and chop them, then set aside.
In a casserole, combine the mushrooms, onion, bay leaves, pepper, cumin, celery, salt and approximately 1.5-2 litres water. Bring to a boil and cook for 15 minutes.
In a bowl, mix the flour, sour cream and a few spoonful of water. Add it to the soup. Mix well and add the potatoes to the soup. Cook them for about 10 minutes.
Season the soup with vinegar and salt. Add the eggs. You can either add them directly and mix or poach them. You could also hard boil them and then add them.
Garnish with dill and serve.
Now, with a nice and full belly and all warmed up, I take my leave and see you tomorrow with the first country with “d”.