South Bohemian kulajda. This is my two hundredth soup recipe on the website, kind of a small anniversary. I wanted to introduce you to something original. Kulajda - dense traditional Czech soup, the recipe of which is known since the end of XVIII century since in both countries of Europe began to grow potatoes. This soup differs from others by its density, white color and unusual taste. The main element of this dish are mushrooms, which gives it a distinctive flavor. It's a rustic soup, and so very thick and rich, cooked with the intent to be able to eat just one dish. In the Czech Republic there are regional differences in cooking koolaide, but there are a few key rules: kolida always brewed from potatoes and mushrooms, while mushrooms should be plenty. This soup supposed to be thick so it has flour as a thickener. In kulago be sure to add cumin (sparing) and fresh dill, and, depending on the region, milk, cream or sour cream. Qulaity the taste should be sour, to it add vinegar. The approximate number of products, all done by eye.