The traditional Czech mushroom soup is called kulajda, while Georgia’s national culinary masterpiece is chakapuli. Pick the one that fits your taste, and enjoy a protein-rich, meat-free meal at your Lenten table.
Kulajda with Chanterelles (Czech Cuisine)
Fresh wild mushrooms are the perfect base for this dish, which has a creamy, starchy thickness, a subtle sweetness, and a distinct tang. In winter, use dried chanterelles instead.
Ingredients: fresh chanterelles – 100 g or dried mushrooms – 50 g; potatoes – 150 g; onion – 1; egg – 1; butter – 70 g; flour – 40 g; sour milk – 50 ml; dill, black pepper, cumin, vinegar, sugar, salt – to taste.
Cook the soup in a heavy pot. Sauté the onion with the flour in butter, then add water and the chanterelles, potatoes, dill, salt, and sugar. Simmer everything with the lid slightly ajar.
Once the mushrooms and potatoes are tender, stir in the sour milk and thicken the soup with a beaten egg, cumin, black pepper, and a splash of vinegar.
Tip
For the Czech soup, choose potatoes that break down easily – their starch gives the soup a creamy texture.
Chakapuli (Georgian Cuisine)
Typically the recipe calls for young lamb or veal, but for Lent the meat is replaced with mushrooms.
Ingredients: mushrooms (button or other varieties) – 1 kg; onion – 200 g; butter – 100 g; cilantro – 50 g; parsley – 50 g; dill – 20 g; garlic – 1 clove; tkemali sauce or lemon juice – to taste; red pepper and salt – to taste.
Chop the mushrooms and sauté them for 10–15 minutes in their own juices. Drain the mushrooms in a colander to let the juices run off.
Next, simmer the mushrooms in butter with the chopped onion and garlic for another 15 minutes, adding mushroom broth, tkemali, or lemon sauce.
At the end of cooking, season the fragrant dish with red pepper and sprinkle with finely chopped herbs. Serve with Georgian lavash.
Tip
Among store-bought mushrooms, cremini (baby bella) or portobello have the most pronounced flavor and aroma. If you find them, they’ll be the best choice.
