Foreigners are often shocked that Czechs eat poppy seeds. In many countries, poppies are considered a drug and are illegal. However, Czech poppy is a special variety that contains almost no opiates. To be intoxicated, one would have to eat a few pounds. The Czech Republic is the largest producer of edible poppies (38% of world production). Czechs are also the biggest consumers.
Skvělé video Jen! Já jen, že pro mě je kulajda typicky letní polévka. Ráno jsme vyrazili s dědou na houby a když jsme našli lišky (chanterelles), tak babička dělala kulajdu s nimi 😊 To jsem pak snědla třeba i tři talíře a byla sytá až do večeře.. Je časté dělat kulajdu jen z vody, bez přidaného vývaru. Ale v receptech, které znám z okolí nikdy nechybí ještě bobkový list a nové koření. Zimní polévka je pro mě zelňačka a gulášovka. Přeji krásnější zimu, Jen and Honza!
Kulajdy existuje více variant, jak se rozšířila z jižních Čech do dalších částí země, takže co domácnost, to recept. Co bych ovšem rád poznamenal je, že původní "jihočeská kulajda", rozhodně nebyla "zimní polévkou" ale naopak letním sezonním (často hlavním) jídlem v době, kdy na vsích vrcholily žně. Podstatou totiž byly "nové" brambory (nejlépe ráno nakopané), čerstvý kopr ze zahrádky, čerstvé houby (nejlépe Liška obecná), sebrané po cestě z pole domů, čerstvá smetana, sebraná z večerního dojení, a ráno u slepic sebraná vejce, tedy suroviny vesměs prvotřídní 🙂. A postup dle mé prababičky Antonie (která byla cca od r. 1890 do r. 1902 ve službě na Orlíku u Schwarzenbergů jako kuchařka) byl následující: "Dej vařit oškrábané drobné brambory nakrájené na čtvrtky a houby (Lišky) do osolené vody, přidej jednu celou cibuli, bobkový list, nové koření, kmín a silné části kopru (všeho přiměřeně podle počtu lidí ke stolu). Až budou brambory a houby měkké, vyndej vyvařenou cibuli, kopr, bobkový list a kuličky nového koření. Mezitím "rozkvedlej" hladkou moku v tučné sladké smetaně do hladka a zavař do polévky, pár minut provař do zhoustnutí. Přidej nasekaný čerstvý kopr (ten vař jen hodně krátce). Dochuť octem (s octem již nevař, aby se smetana nesrazila), případně cukrem a trochou mletého pepře. Uvař mezitím "na hniličko" aspoň tolik vajec, kolik je strávníků a každému dej do talíře jedno (až dvě) rozkrojené na půlky. Máš-li, můžeš dát také lžíci kysané smetany s nasekaným čerstvým koprem, nebo ji dát v misce na stůl. Je-li vajec hodně, můžeš po zahuštění a rozvaření mouky se smetanou na vylepšení jedno až dvě syrová "klepnout" do polévky a nechat srazit." Takto nějak to má moje maminka poznamenané z doby kdy se z Moravy (kde se kulajda nevařila) vdala v r. 1954 do jižních Čech, a učila se lokální jídla (kulajdu, kubu, bosáky, kapra na černo atd.).
Dnes jsem půl dne procházela CookLikeCzechs 🙂. U receptů jsou komentáře lidí z celého světa, kteří si uvařili některé z jídel a vrátili se jim vzpomínky na prarodiče, rodiče, přátele pocházející z Čech a na česká jídla, která jim vařili. Jindy zase žena udělala radost svému českému muži. Velmi dojemné! A velmi dobře popsané recepty a super blog.
Gulášová, česnečka, hrachová, čočková, zelňačka, cibulačka, dršťková a pak třeba taková jako když přijedete k příbuzným na venkov a máte pravidelně jejich poctivou "co zahrada dá" :) Chvála vynálezu polévky!
Agree with the statement that it really depends if it is actually done correctly. However, if you're skilled enough NOT to overcook it, it is truly unique and totally delicious soup.
Love Kulajda. It's thick soup that doesn't need next course (or starter). Also 10 points for the fun fact with Irish monks. That was damn interesting! :-)
Já jsem vždy kulajdu považoval za typ "koprovky" (brambory, omáčka, vajíčko), která šetří čas žaludku, a tak je rovnou rozsekaná na kousky, smíchaná a kvůli chuti ještě obohacená houbama :-P Ne, miluju ji, stejně jak tu koprovku, já do ní teda to vajíčko natvrdo nakrájím na kousky.
Super recept. Vegetariáni se nemusí trápit - kulajda byla jídlo chudých a masový vývar byl málokdy. Takže klidně s vodou. Nadskočila jsem, když byla v titulcích napsaná "troška magie" - já to četla jako "troška Maggi" 😀.
Thanks for this video Jen. I love kulajda. And also thumbs up for sharing this website 👍🏻 It’s so kind of you that you help them to promote what they are doing..it’s nice idea and I like their website
Regardless of where they originated, I maintain (unscientifically, lol) that something about the soil or the evolution of the plants since introduction give Czech potatoes the best flavour ever. Not a single potato here can compete. I'm dying a little bit and drooling a lot watching this from Canada. 💔🇨🇿
It may be something as simple and perfectly scientific as the question of which varieties are grown in which country (and things like soil and climate no doubt enter into that as well).
Regarding Czech potatoes' "best flavour ever", if you'd rather not have to eat your words you'll want to avoid trying jagabata (butter-potatoes) from Hokkaido, Japan.
I’ve Tried eating this! :) looks really 👀 emm... sketchy (to put it lightly 🤪 ) But it Does work out in the end! It tastes great and I survived (to my surprise ;) Plz. wish me luck, have an important test for Czech studies in Stockholm (first time I am actually gonna have a teacher and proper studying 🤞 if I get in) Pps. Instead of rehearsing grammar can’t stop myself from REwatching this. Poppyseeds?! I mean like - really?! I have seen it too (I think the dish was called boruvki(?) and it also has poppyseeds in it. Only 1 question - Why?! I can possibly understand just a few seeds on top of some 🥖 bread, but otherwise?! Could anyone shade some light on this story ???
We actually use poppyseeds quite a lot! Ground poppyseeds are sometimes used as a filling, it makes a nice paste when boiled in milk. The filling can be used in buchty, koláče or strudel. I think the pasta with poppyseeds actually comes from a more traditional dish called špecle (from german spätzle). These are quite thick and rough, unlike thin and smooth pasta. Basically long gnocchi. Sometimes, the spätzle are filled with the poppyseed filling.
And to answer your question why... It's simply delicious! And a fun fact for you: Czechia is actually the largest producer of poppyseeds in the whole world. We are also experts at cultivating it - most varieties of poppy have been cultivated here. The varieties we use for food industry were cultivated to have extremely low amount of opioids which are otherwise naturally found in poppy and thats also why poppy is actually illegal in many countries. Good luck with your test!
Boruvky is not a dish. It's a type of fruit- blueberries. What you probably have in mind are "boruvkove knedliky"- blueberry dumplings. However these are usually served with quark, not poppyseeds. But plum dumplings are served with poppyseeds. Basically depends on the fruit inside.
@@martinblazej1508 😯 wow! Pasta made of poppyseeds... And I thought food was fascinating in China.. that’s until I tried Czech *just joking.. but in a every joke it is only one part that is a joke* no, seriously... that’s amazing!
Oh my goodness. My husband eats noodles and crushed poppy seeds every Sunday evening as his treat. lol Every Sunday. His favorite kolache is poppy seed as well. But this soup is something new to me. I haven't seen it in his Czech cookbooks
@@DreamPrague Are you eating whole poppy seeds or ground ones. Because on bagels and other salty baked goods you put the whole ones and those truly don't have that much flavor, they are mostly for decoration. Into sweet dishes, you put the ground ones and these are super tasty.
Kulajda is one of those soups that started out life in peasant cooking; there are basically two strands of Czech traditional cuisine, the one that started out in towns and rich farmer families (meat, dumplings with sauces, fancier pastries...), and the one that started out in poorer peasant cottages (often meatless dishes, most potato dishes, cabbage...). If it has mushrooms in it, the likelihood that it's the latter is high. :-) And it's the former that was originally represented in cookbooks; the latter is the kind that was passed down in families and so it is somewhat underrepresented in printed cookbooks - both because it was poor people's food so people in the past wanted to learn to make the fancier dishes, and because, what with them often being fairly simple recipes passed down in families, the interest in actually recording those recipes only started when that sort of traditional method of distributing them started falling apart with the societal model that accompanied it. Phew. That turned into more of an essay than I expected. :D
One tip for making roux. Always use a whisk instead of a wooden spatula. The heat transfer is more effective (thus things won't burn, which is very handy when making brown or dark roux, or if you want to get the raw taste of flour out of it), and you'll make the roux more airy, to help against clumping.
I always use a wooden spoon without much difficulty, but I make a point of always using a really small one (about an inch in diameter for Americans); I find that helps, too - not sure why, but I think it's because I can move about in the pot more deftly and get into corners. I doubt the people who invented kulajda had something as fancy as a whisk. ;-)
Hi Jenn, I don't know if the potatoes were imported to the Czech Republic from Ireland or had them imported by Maria Theresa of Brandenburg, but I know how many beautiful potato names we have in our country. For example - zemská jablka, ( from German „ErdApfel“ or Franch „pomme de terre“ ), erteple, herteple, kartofle ( from Italian „tartufo“ throught German „Kartoffel“), zemsky, zemáky, zemňáky or krumple ( from German „grundbirne“ which means „earth pear“ ), kobzol or kobzole
When potatoes first appeared in the Czech Republic is debatable. In any case, the name in Czech is derived from Brandenburg (brambory). Emperor Joseph II enforced mass cultivation around 1772, after a two-year crop failure (wheat, rye, etc.) and the subsequent famine.
When Irish talk about potatoes, one remember 1845-1849 :D Anyway, when you go to Krkonoše again and have a chance, go to Polish side and try Źurek. It is like kyselo, but at higher level.
Źurek being better than kyselo? I'll fight you with my bare fists over that statement, mate! :-D You've insulted the inner core of my family traditions that lives on Czech-Polish (Prussian etc) border at least since 1600s.
That's so cool! But aren't you supposed to add the dill to the pot and mix it in before serving it? :D I used to hate dill but then during my teenage years something clicked and today I love it!
I always forget that eating "makové koláčky" is mostly the czech thing. They're my favorites and a poppy seed pastry is soo common here in Czechia that It's hard to realise it feels odd to foreigners. Like... who doesn't like sweet poppy seeds, right? 🤯 Definitely try "kyselo" some day. I come from Krkonoše mountains and it's a typical local dish here. But it feels so weird and specific you either love it or hate it. I'm not very fond of it personally. I'm more a "sejkory" type of guy. :)
Moje babička pocházela z valašska a naučila mne na zelí a kyselý mlíko tak, že zelí dlabu vidlema a všechno zapíjím acidofilním mlíkem, nebo kyškou. Zelníky, jsou naprostá bomba.
I haven't heard the story about the monks in the Dům u Hibernů but I know another potato related tale. One of the greatest promoters of potatoes in Central Europe was Frederick the Great. His last wish was to be buried with his favourite dogs next to his by the chateaux Sanssouci into a simple grave. After he died they buried him in a church. But later his remains were moved to Sanssouci and buried according to his wish. Now people visiting the chateaux lay potatoes instead of flowers on his simple tombstone.
@@DreamPrague Hi Jen, the Old Quibbler at your service again! ;) The story of potatoes in Czech lands must be a bit older than that because there is a record from 1623 that potatoes were served in the house of Vilém Slavata z Chlumu a Košumberka (the catholic guy tossed out of Prague castle window in 1618) but it still might have been just noble vagary - potatoes surely spread in Bohemia at least in next century as often imported from Branibory (Brandenburg) and for that their name was mangled as "brambory". The War of the Bavarian succession (1778-79) which was taking place in the Northern and Northeastern Bohemia is often called "Bramborová válka" (Potato war) as soldiers of both sides lacked provisions and were forced to eat fodder potatoes they dug up in the fields - which naturally means that in times of war the potatoes must have been common crop in Bohemia for some time already... ;)
Letos mám pravou českou krizi. Tenhle rok skoro nic nerostlo a moje houbové zásoby jsou fuč😭ani na vánočního Houbového Kubu nebylo....natož Kulajdu. Nevím jestli to psychicky zvládnu do příští sezony 😁😁.
Je v US mák v obchodech ?, že snad některé země s mákem i k přímé konzumaci mají obrovský problém. Ohledně bramboráků, že snad v UK a Irsku není majoránka k sehnání, ale v marjáně a koksu jsou na tom "lépe" než tady. Bramborák bez majoránky a spoustou česneku ? V Británii je asi slovo česnek považováno za sprosté nebo nepatřičné, jíst syrovou cibuli ? Možná trochu mýty a legendy, leč stejně houby z lesa nejde nahradit žampiony. nebo majoránku bazalkou nebo tymiánem. zNOVU DOTAZ - JAK VELKÝ JE HRNEK JAKO JEDNOTKA CUP ? tablespoon, teaspoon chápu, ale cupu ne-. Jak je velký ? Co třeba nabídnout cizincům recept na asi opravdu české jídlo - smažený sýr s třeba domácí tatarkou. Reakce na toto jídlo, které svět nezná, je vesměs kladná. Nemusí to být jen Eidam
Kopr, to je neskutečně lahodná bylina! Kde se nachází, tam to je prostě úžasné! Tento salát nemá konkurenci! Obyčejné zelí třeba jen takto jednoduše. Bílé zelí - jemně nakrájené kopr čerstvý nebo v nálevu cibule - drobně pokrájená sůl cukr krupice citronová šťáva olej (není nutný)
I heard a rumour that brambory came from Branibor region in Germany when it spread through Europe. Also that the word "erteple" which we use here is "Erd apfel" which means "Apple of the Earth" or "soil"
nudle s makem for an American? hmm... I don't know, a friend of mine almost ended up in jail when she moved to NY and started to look for some "mak na kolac" :o)))
Původ brambor v Čechách: brambory se dovezli do této země již o 1 století dříve. Tato pochutina byla dovezena z Branibor, proto ten název "brambory". Vlastně byl původní název Branibory. Pravdou je, že brambory zachránili Evropu po morových dobách před vyhladověním.
skvělé propojení dvou videokanálů :-) a kulajda je supr, jako milovník kopru nemohu jinak. mmch, všimli jste si, že jen už skloňuje i v angličtině? "at tylaku", ač mluvnicky formálně je základní tvar "tylak" a jeden by očekával v angličtině "at tylak"? 😋
I hate dill but i love Kulajda/Kvedlanka. 😅 it is the ONLY food i can eat dill in... And if you dont want to deal with hard boiled/poached egg, it is possible to stir the raw egg inside your soup (almost like your failed poached egg). 😁
"Bramborak" is Jewish platka. Czech rarely admit it, but Jewish cuisine has deep roots in Czech cooking and baking. Most of the meals, and sweets, including Xmas cookies come from Jewish culture and recopies. Kulajda is regional name for the soup, used in western-most part of CR, spanning from Sumava to Krkonose. You rarely hear anybody referring to the soup as Kulajda eastward of Prague.
as a dill lover I can tell just good choise for cooking (PS: I use chicken broth all the time, it´s not a crime. And again, I add all the liquids on the roux for ones (not for separates cups) and I never have clumps. Don´t be worry, it needs just practice. and, btw, when you subtract all the traditional czech dishes from the potatoes, only dumplings (flour) and cabbage remain)
Jen, it seems you was at least mentioned (and your photo was portrayed) in Reflex magazine (the same number, Andre was in, on the previous page before him, in the middle - it is seen on 02:15 - 02:20 of this video - ... ua-cam.com/video/dWKpGJ87CvI/v-deo.html)
We did it very differently at home, when I see the mushrooms and specially dill I wanna throw up. I can´t even go around places where the dill grows or sell also in our family it´s white sweet and sower soup with lots of eggs in it and vinegar. Btw the monks brought the potatoes not for food, but as a beautiful plant into their garden. Karel IV supposedly brought it as a new food. They were considered as poisones at the beggining, just like other flowers that has the onion in ground.
few cutting tips - when cutting a potato in half, do not hold one half and cut off the other half, it's slightly better to hold the hand over the blade, stabilizing one half with the thumb and the other half with the fingers, your way could in certain situations lead to the blade slipping and you cutting yourself second - when quartering, slicing or dicing, get a knife with broader blade so you can rest the dull side against your knuckles and filanges, with fingertips tucked away from it, you can then move that claw over the thing to be cut without ever exposing the fingertips
Kulajdu vnímám spíš jako letní jídlo - čerstvý kopr, čerstvé houby. Typicky zimní je pro mě zelňačka - z kysaného zelí, brambor, někde s klobásou (to jsou na zimu uložené potraviny).
I'd say the same. Cabbage soup is the thing that we use as flu prevention. Kulajda or just dill soup with podlesňáky were things our grandpa would make for us, when we were home alone during summer break.
Dativ českého adjektiva v anglické větě moc nefunguje - asi bych psal radši "dill sauce", a když už bych to chtěl psát makarónsky, tak podle anglické gramatiky - "kopr sauce". I ta se ovšem dá dělat podle chuti - hustá i řídká, sladká i kyselá, jak je komu libo.
That made me want some Kulajda now. The question is, where can I get wild mushrooms in Florida. I doubt it would taste right with portabello or regular mushroom from Publix. :(
Well, the traditional Kulajda is usually cooked with boletes (mushrooms with those tubes instead of gills). But I think you can try the portobello version. It will be different than the original but you may create a new fusion recepy :-)
Zkus krkonošské kyselo .Je lepší .Kvásek , vajíčka , kmín a tvrdé houby nejlepší jsou pravé hřiby .Pak sůl pepř a někdo dává trochu octa . Do kysela se nedává kopr .
Tips for next videos. Please, try to make review of films Dívka na koštěti (Fairy tale comedy) and Byl jednou jeden polda (Police comedy inspired by Police Academy franchise).
Hi Jen! Your friendly Czech Oral Surgeon from FL here. Nice job on the video! I actually used Petra's recipe for a classic... Szegedinski Gulas! It was a hit with the family! Great website that consolidates all the great Czech food I grew up on! Vsechno nejlepsi do noveho roku vam preje rodina Rašková!
Ohhh, very nice. This is what I like about your channel, ... never boring, always something new and interesting !!! Raised near Brno for some reason I don't remember "kulajda" for me it was always goulash. But I do remember my grandmother making the "Dill soup" , milky with potato and dill on the top. Unfortunately I am terrible cook, so I will not even attempt to make "kulajda", maybe some day I will find wife who enjoys cooking ... :)))))
I stumbled upon Petra's website not too long ago and it saved my life over Christmas ! As I live in Czech I had to make Christmas dinner and everything was a succes! I will definitely try kulajda soup as I love mushrooms.
There are many recipes for Kulajda. It varies from Family to Family. We are adding more spices. Whole corn of pepper, whole corn allspice and baileaves. Try it. Im sure that you will Love it!
There was a famine in 1770-1771 dues to heavy rains and disease of the grain crops. Up to 12% of the population died. That famine contributed to the increased use of the potato was well as some peasant uprisings.
Actually, potatoes saved a lot of czech pepole from death by starving, when they got here. Btw, for the potato salat for me - no dill if possible... :D
Kulajdu mám také moc ráda - pocházím z jižních Čech. Dělám 2 varianty: bílou bez hub a tmavší s houbami, do které ještě přidávám 2 bobkové listy a několik kuliček pepře a nového koření. Obě varianty pak mohou být s koprem nebo bez něj (moje dcera kopr nesnáší), ale vždy se spoustou vajec. Kopr je ale potřeba tak minutku povařit, aby změkl a uvolnil silice do celé polévky.
To radostné zasmání kdyz se vam podarilo vajíčko na druhej pokus. boží :D . Ale nějak jsem u toho dostal hlad .... Snad nikdo nenavrhne bramborovej salát s koprem brrr , je fakt ze jednou jsem byl na akci kde soutěžili kdo ma lepsi bramborový salát a bylo tam snad 10 verzí od sebe se úplně lišících.
Kulajdu jsem nesnášel, dokud jsem ji znal jen od babči, mamky a ze školní jídelny. Od chvíle, co jsem si ji udělal před lety sám, mi začala chutnat. Pak jsem zjistil, že mi chutná i ta z polské strany Krkonoš.
Hey, Jenn! Nice video about cooking, but I was a little confused by your note 5:55 that the Irish are your people - your original homeland is Republic Montenegro (formerly Yugoslavia), or am I wrong? 🤔🌎😲
Foreigners are often shocked that Czechs eat poppy seeds. In many countries, poppies are considered a drug and are illegal. However, Czech poppy is a special variety that contains almost no opiates. To be intoxicated, one would have to eat a few pounds. The Czech Republic is the largest producer of edible poppies (38% of world production). Czechs are also the biggest consumers.
Well opium Are extrakt from grean poppy pod, seeds dont have too many opium left
They loooove poppy seeds! I personally don’t understand it. I can’t taste their flavor!
Actually you can get positive on a saliva drug test, but not in case of a blood test.
@@Mirinovic You can get it even from seeds, but the yield would be absolutely minimal.
@@DreamPrague you need to mill/crush poppy seeds to taste the flavour.
Skvělé video Jen! Já jen, že pro mě je kulajda typicky letní polévka. Ráno jsme vyrazili s dědou na houby a když jsme našli lišky (chanterelles), tak babička dělala kulajdu s nimi 😊 To jsem pak snědla třeba i tři talíře a byla sytá až do večeře.. Je časté dělat kulajdu jen z vody, bez přidaného vývaru. Ale v receptech, které znám z okolí nikdy nechybí ještě bobkový list a nové koření. Zimní polévka je pro mě zelňačka a gulášovka. Přeji krásnější zimu, Jen and Honza!
To je nebezpečné pozerať. Dostala som hlad. :-)
Kulajdy existuje více variant, jak se rozšířila z jižních Čech do dalších částí země, takže co domácnost, to recept. Co bych ovšem rád poznamenal je, že původní "jihočeská kulajda", rozhodně nebyla "zimní polévkou" ale naopak letním sezonním (často hlavním) jídlem v době, kdy na vsích vrcholily žně. Podstatou totiž byly "nové" brambory (nejlépe ráno nakopané), čerstvý kopr ze zahrádky, čerstvé houby (nejlépe Liška obecná), sebrané po cestě z pole domů, čerstvá smetana, sebraná z večerního dojení, a ráno u slepic sebraná vejce, tedy suroviny vesměs prvotřídní 🙂. A postup dle mé prababičky Antonie (která byla cca od r. 1890 do r. 1902 ve službě na Orlíku u Schwarzenbergů jako kuchařka) byl následující: "Dej vařit oškrábané drobné brambory nakrájené na čtvrtky a houby (Lišky) do osolené vody, přidej jednu celou cibuli, bobkový list, nové koření, kmín a silné části kopru (všeho přiměřeně podle počtu lidí ke stolu). Až budou brambory a houby měkké, vyndej vyvařenou cibuli, kopr, bobkový list a kuličky nového koření. Mezitím "rozkvedlej" hladkou moku v tučné sladké smetaně do hladka a zavař do polévky, pár minut provař do zhoustnutí. Přidej nasekaný čerstvý kopr (ten vař jen hodně krátce). Dochuť octem (s octem již nevař, aby se smetana nesrazila), případně cukrem a trochou mletého pepře. Uvař mezitím "na hniličko" aspoň tolik vajec, kolik je strávníků a každému dej do talíře jedno (až dvě) rozkrojené na půlky. Máš-li, můžeš dát také lžíci kysané smetany s nasekaným čerstvým koprem, nebo ji dát v misce na stůl. Je-li vajec hodně, můžeš po zahuštění a rozvaření mouky se smetanou na vylepšení jedno až dvě syrová "klepnout" do polévky a nechat srazit." Takto nějak to má moje maminka poznamenané z doby kdy se z Moravy (kde se kulajda nevařila) vdala v r. 1954 do jižních Čech, a učila se lokální jídla (kulajdu, kubu, bosáky, kapra na černo atd.).
Dnes jsem půl dne procházela CookLikeCzechs 🙂. U receptů jsou komentáře lidí z celého světa, kteří si uvařili některé z jídel a vrátili se jim vzpomínky na prarodiče, rodiče, přátele pocházející z Čech a na česká jídla, která jim vařili. Jindy zase žena udělala radost svému českému muži. Velmi dojemné! A velmi dobře popsané recepty a super blog.
Gulášová, česnečka, hrachová, čočková, zelňačka, cibulačka, dršťková a pak třeba taková jako když přijedete k příbuzným na venkov a máte pravidelně jejich poctivou "co zahrada dá" :) Chvála vynálezu polévky!
Mmmmm, teď mám na všechny chuť kromě dršťkové. Jsou skoro dvě ráno a já jdu do ledničky :D
Brambory se dostaly do Čech v době hladomoru,nevím v jakém století, z Braniborska,od tud pochází také jejich nazev- Branibory- brambory.
Agree with the statement that it really depends if it is actually done correctly. However, if you're skilled enough NOT to overcook it, it is truly unique and totally delicious soup.
Love Kulajda. It's thick soup that doesn't need next course (or starter). Also 10 points for the fun fact with Irish monks. That was damn interesting! :-)
Já jsem vždy kulajdu považoval za typ "koprovky" (brambory, omáčka, vajíčko), která šetří čas žaludku, a tak je rovnou rozsekaná na kousky, smíchaná a kvůli chuti ještě obohacená houbama :-P Ne, miluju ji, stejně jak tu koprovku, já do ní teda to vajíčko natvrdo nakrájím na kousky.
Super recept. Vegetariáni se nemusí trápit - kulajda byla jídlo chudých a masový vývar byl málokdy. Takže klidně s vodou. Nadskočila jsem, když byla v titulcích napsaná "troška magie" - já to četla jako "troška Maggi" 😀.
Kulajda is a fantastic soup, BUT very much depending on who prepares it, as in many restaurants it comes as a simple white colored tasteless sludge!!!
ten komentář zní chytře až na to že to můžeš říct o každým jidle
@@MrMajsterixx not all dishes are white colored
💯 agree
Potatoes came to Bohemia from Prussia in 18th century. The word brambory is derived from Branibory (Brandenburg).
Thanks for this video Jen. I love kulajda. And also thumbs up for sharing this website 👍🏻 It’s so kind of you that you help them to promote what they are doing..it’s nice idea and I like their website
Yeah it’s a great website and I like it all the more because it was a project to help her son learn more English.
Regardless of where they originated, I maintain (unscientifically, lol) that something about the soil or the evolution of the plants since introduction give Czech potatoes the best flavour ever. Not a single potato here can compete. I'm dying a little bit and drooling a lot watching this from Canada. 💔🇨🇿
You might be right!
It may be something as simple and perfectly scientific as the question of which varieties are grown in which country (and things like soil and climate no doubt enter into that as well).
Regarding Czech potatoes' "best flavour ever", if you'd rather not have to eat your words you'll want to avoid trying jagabata (butter-potatoes) from Hokkaido, Japan.
Try Idaho Gold potato or Yukon Gold potato i find them the closest to Czech Anushka potato.
I love kulajda
ďáblovy stromky :-)))
I’ve Tried eating this! :) looks really 👀 emm... sketchy (to put it lightly 🤪 ) But it Does work out in the end! It tastes great and I survived (to my surprise ;)
Plz. wish me luck, have an important test for Czech studies in Stockholm (first time I am actually gonna have a teacher and proper studying 🤞 if I get in)
Pps. Instead of rehearsing grammar can’t stop myself from REwatching this. Poppyseeds?! I mean like - really?! I have seen it too (I think the dish was called boruvki(?) and it also has poppyseeds in it. Only 1 question - Why?! I can possibly understand just a few seeds on top of some 🥖 bread, but otherwise?! Could anyone shade some light on this story ???
It's pasta with crushed Poppyseeds (a lot of this stuff) mixed with sugar and melted butter. Also very popular in Hungary maybe the origins are there
We actually use poppyseeds quite a lot! Ground poppyseeds are sometimes used as a filling, it makes a nice paste when boiled in milk. The filling can be used in buchty, koláče or strudel. I think the pasta with poppyseeds actually comes from a more traditional dish called špecle (from german spätzle). These are quite thick and rough, unlike thin and smooth pasta. Basically long gnocchi. Sometimes, the spätzle are filled with the poppyseed filling.
And to answer your question why...
It's simply delicious!
And a fun fact for you: Czechia is actually the largest producer of poppyseeds in the whole world. We are also experts at cultivating it - most varieties of poppy have been cultivated here. The varieties we use for food industry were cultivated to have extremely low amount of opioids which are otherwise naturally found in poppy and thats also why poppy is actually illegal in many countries.
Good luck with your test!
Boruvky is not a dish. It's a type of fruit- blueberries. What you probably have in mind are "boruvkove knedliky"- blueberry dumplings. However these are usually served with quark, not poppyseeds. But plum dumplings are served with poppyseeds. Basically depends on the fruit inside.
@@martinblazej1508 😯 wow! Pasta made of poppyseeds... And I thought food was fascinating in China.. that’s until I tried Czech *just joking.. but in a every joke it is only one part that is a joke* no, seriously... that’s amazing!
Oh my goodness. My husband eats noodles and crushed poppy seeds every Sunday evening as his treat. lol Every Sunday. His favorite kolache is poppy seed as well. But this soup is something new to me. I haven't seen it in his Czech cookbooks
The Czechs loooooove poppy seeds! I don’t get it, they’re kind of flavorless to me. My Honza eats a ton of poppy seed bagels.
@@DreamPrague Have you tried poppy seeds with plum dumplings, sugared and poured over with melted butter? The tastes blend wonderfully.
@@DreamPrague Are you eating whole poppy seeds or ground ones. Because on bagels and other salty baked goods you put the whole ones and those truly don't have that much flavor, they are mostly for decoration. Into sweet dishes, you put the ground ones and these are super tasty.
Kulajda is one of those soups that started out life in peasant cooking; there are basically two strands of Czech traditional cuisine, the one that started out in towns and rich farmer families (meat, dumplings with sauces, fancier pastries...), and the one that started out in poorer peasant cottages (often meatless dishes, most potato dishes, cabbage...). If it has mushrooms in it, the likelihood that it's the latter is high. :-) And it's the former that was originally represented in cookbooks; the latter is the kind that was passed down in families and so it is somewhat underrepresented in printed cookbooks - both because it was poor people's food so people in the past wanted to learn to make the fancier dishes, and because, what with them often being fairly simple recipes passed down in families, the interest in actually recording those recipes only started when that sort of traditional method of distributing them started falling apart with the societal model that accompanied it.
Phew. That turned into more of an essay than I expected. :D
One tip for making roux. Always use a whisk instead of a wooden spatula. The heat transfer is more effective (thus things won't burn, which is very handy when making brown or dark roux, or if you want to get the raw taste of flour out of it), and you'll make the roux more airy, to help against clumping.
Great tip. We’re at an Airbnb so we had limited tools!
I always use a wooden spoon without much difficulty, but I make a point of always using a really small one (about an inch in diameter for Americans); I find that helps, too - not sure why, but I think it's because I can move about in the pot more deftly and get into corners. I doubt the people who invented kulajda had something as fancy as a whisk. ;-)
Kulajda je božská mana Čechů...kdo neochutnal, neví 😉👌
Ochutnal a bleje ještě dneska jenom si vzpomene na tu chuť 😂😂
Hey Jen, if you are into dill, try koprová omáčka, of course with propper dumplings. This dish has two camps, lovers and haters. :)
Mnammmmmmm
If we ever will do Apartheid in the country I would've chosen to oppress the dill-haters. Dill is the key to better future for everyone
Hi Jenn, I don't know if the potatoes were imported to the Czech Republic from Ireland or had them imported by Maria Theresa of Brandenburg, but I know how many beautiful potato names we have in our country.
For example - zemská jablka, ( from German „ErdApfel“ or Franch „pomme de terre“ ), erteple, herteple, kartofle ( from Italian „tartufo“ throught German „Kartoffel“), zemsky, zemáky, zemňáky or krumple ( from German „grundbirne“ which means „earth pear“ ), kobzol or kobzole
When potatoes first appeared in the Czech Republic is debatable. In any case, the name in Czech is derived from Brandenburg (brambory). Emperor Joseph II enforced mass cultivation around 1772, after a two-year crop failure (wheat, rye, etc.) and the subsequent famine.
@@davidbroz6755 presne takmto bolo, mozno prve mali v klastornej zahradke Irski mnisi, ale rozsirila ich Maria Terezia po neurodnych rokoch
My family comes from Liptov and there it is called švábka. I am guessing some Germans from Schwab brought it there
the Czech Republic was created in 1993, I bet there was a lot of potatoes already back then
@@LorcTheBest The Czech Republic was created in 1969, and it's current name has since 1990.
When Irish talk about potatoes, one remember 1845-1849 :D Anyway, when you go to Krkonoše again and have a chance, go to Polish side and try Źurek. It is like kyselo, but at higher level.
Źurek being better than kyselo? I'll fight you with my bare fists over that statement, mate! :-D
You've insulted the inner core of my family traditions that lives on Czech-Polish (Prussian etc) border at least since 1600s.
@@mortisCZ Nějak Jen nalákat musím ;) A Szklarska Poręba je docela pěkná.
That's so cool! But aren't you supposed to add the dill to the pot and mix it in before serving it? :D
I used to hate dill but then during my teenage years something clicked and today I love it!
Ummm, perhaps. I wanted to keep it fresh as possible.
I always forget that eating "makové koláčky" is mostly the czech thing. They're my favorites and a poppy seed pastry is soo common here in Czechia that It's hard to realise it feels odd to foreigners. Like... who doesn't like sweet poppy seeds, right? 🤯 Definitely try "kyselo" some day. I come from Krkonoše mountains and it's a typical local dish here. But it feels so weird and specific you either love it or hate it. I'm not very fond of it personally. I'm more a "sejkory" type of guy. :)
Moje babička pocházela z valašska a naučila mne na zelí a kyselý mlíko tak, že zelí dlabu vidlema a všechno zapíjím acidofilním mlíkem, nebo kyškou. Zelníky, jsou naprostá bomba.
There is of course different ways to make this soup. I add egg raw in soup and mix it to cook,I like the lumps of egg in the soup. But you did well 🙂
I love the fact you added sugar from Dunkin’ Donuts. My Czech dad used to do the same. So I think this officially makes you a Czech.
Czech living abroad? Because I've never seen Dunkin Donuts in Czech Republic. In Prague, maybe...
eh... Kool-aid-a?
Ok, I'll see myself out.
I haven't heard the story about the monks in the Dům u Hibernů but I know another potato related tale. One of the greatest promoters of potatoes in Central Europe was Frederick the Great. His last wish was to be buried with his favourite dogs next to his by the chateaux Sanssouci into a simple grave. After he died they buried him in a church. But later his remains were moved to Sanssouci and buried according to his wish. Now people visiting the chateaux lay potatoes instead of flowers on his simple tombstone.
That’s fascinating! Thanks for sharing.
@@DreamPrague Hi Jen, the Old Quibbler at your service again! ;) The story of potatoes in Czech lands must be a bit older than that because there is a record from 1623 that potatoes were served in the house of Vilém Slavata z Chlumu a Košumberka (the catholic guy tossed out of Prague castle window in 1618) but it still might have been just noble vagary - potatoes surely spread in Bohemia at least in next century as often imported from Branibory (Brandenburg) and for that their name was mangled as "brambory". The War of the Bavarian succession (1778-79) which was taking place in the Northern and Northeastern Bohemia is often called "Bramborová válka" (Potato war) as soldiers of both sides lacked provisions and were forced to eat fodder potatoes they dug up in the fields - which naturally means that in times of war the potatoes must have been common crop in Bohemia for some time already... ;)
Letos mám pravou českou krizi. Tenhle rok skoro nic nerostlo a moje houbové zásoby jsou fuč😭ani na vánočního Houbového Kubu nebylo....natož Kulajdu. Nevím jestli to psychicky zvládnu do příští sezony 😁😁.
How is that possible? I mean you had flooding during last spring n all, right? So plenty of water, no?
@@jammmy30 I don't know..sometimes, the mushroom gods are unpredictable😁
@@ReSiHaBru What about this winter? How cold has it been?
Jo máš pravdu, letos, tedy vlastně už loni, jsem taky nic nenasbíral
@@jammmy30 Not much yet. But the cold And snowy months here are usually january and february.
Je v US mák v obchodech ?, že snad některé země s mákem i k přímé konzumaci mají obrovský problém. Ohledně bramboráků, že snad v UK a Irsku není majoránka k sehnání, ale v marjáně a koksu jsou na tom "lépe" než tady. Bramborák bez majoránky a spoustou česneku ? V Británii je asi slovo česnek považováno za sprosté nebo nepatřičné, jíst syrovou cibuli ?
Možná trochu mýty a legendy, leč stejně houby z lesa nejde nahradit žampiony. nebo majoránku bazalkou nebo tymiánem. zNOVU DOTAZ - JAK VELKÝ JE HRNEK JAKO JEDNOTKA CUP ?
tablespoon, teaspoon chápu, ale cupu ne-. Jak je velký ? Co třeba nabídnout cizincům recept na asi opravdu české jídlo - smažený sýr s třeba domácí tatarkou. Reakce na toto jídlo, které svět nezná, je vesměs kladná. Nemusí to být jen Eidam
Kopr, to je neskutečně lahodná bylina! Kde se nachází, tam to je prostě úžasné! Tento salát nemá konkurenci! Obyčejné zelí třeba jen takto jednoduše.
Bílé zelí - jemně nakrájené
kopr čerstvý nebo v nálevu
cibule - drobně pokrájená
sůl
cukr krupice
citronová šťáva
olej (není nutný)
Děláme jí taky tak, jen na konec přidám přimo na talíři do polévky lžičku kysané smetany.
I heard a rumour that brambory came from Branibor region in Germany when it spread through Europe.
Also that the word "erteple" which we use here is "Erd apfel" which means "Apple of the Earth" or "soil"
And btw. your kulajda looks extremely tasty. 10/10
That’s sounds plausible!
I love kulajda. It’s a staple at our penzion in Beskydy. We are well known for it. Perfect in summer too!
nudle s makem for an American? hmm... I don't know, a friend of mine almost ended up in jail when she moved to NY and started to look for some "mak na kolac" :o)))
Je to hnus, ve škole v pondělí, za trest
@@romancimicky9286 mňam!
Původ brambor v Čechách: brambory se dovezli do této země již o 1 století dříve. Tato pochutina byla dovezena z Branibor, proto ten název "brambory". Vlastně byl původní název Branibory. Pravdou je, že brambory zachránili Evropu po morových dobách před vyhladověním.
A v Irsku hladomor způsobily. Život je plný paradoxů.
I love kulajda! I ordered it not knowing what it was at a cafe in a small village, and it was delicious. I would love to make it at home.
skvělé propojení dvou videokanálů :-) a kulajda je supr, jako milovník kopru nemohu jinak. mmch, všimli jste si, že jen už skloňuje i v angličtině? "at tylaku", ač mluvnicky formálně je základní tvar "tylak" a jeden by očekával v angličtině "at tylak"? 😋
I hate dill but i love Kulajda/Kvedlanka. 😅 it is the ONLY food i can eat dill in... And if you dont want to deal with hard boiled/poached egg, it is possible to stir the raw egg inside your soup (almost like your failed poached egg). 😁
Ooh that sounds yummy. That’s how I eat my egg in ramen.
Little Honza is so adorable with his shyness. :)
I would give up a whole lot for a bowl of good kulajda.
I never knew my grandma's mushroom soup was a traditional czeh dish. That was always served at Christmas eve dinner along with perogi.
"Bramborak" is Jewish platka. Czech rarely admit it, but Jewish cuisine has deep roots in Czech cooking and baking. Most of the meals, and sweets, including Xmas cookies come from Jewish culture and recopies. Kulajda is regional name for the soup, used in western-most part of CR, spanning from Sumava to Krkonose. You rarely hear anybody referring to the soup as Kulajda eastward of Prague.
as a dill lover I can tell just good choise for cooking
(PS: I use chicken broth all the time, it´s not a crime. And again, I add all the liquids on the roux for ones (not for separates cups) and I never have clumps. Don´t be worry, it needs just practice.
and, btw, when you subtract all the traditional czech dishes from the potatoes, only dumplings (flour) and cabbage remain)
Vypadá to dobře a snad Vám i chutnalo , přeji dobrou chuť i po chutí 👍👍
Jen, it seems you was at least mentioned (and your photo was portrayed) in Reflex magazine (the same number, Andre was in, on the previous page before him, in the middle - it is seen on 02:15 - 02:20 of this video - ... ua-cam.com/video/dWKpGJ87CvI/v-deo.html)
We did it very differently at home, when I see the mushrooms and specially dill I wanna throw up. I can´t even go around places where the dill grows or sell also in our family it´s white sweet and sower soup with lots of eggs in it and vinegar. Btw the monks brought the potatoes not for food, but as a beautiful plant into their garden. Karel IV supposedly brought it as a new food. They were considered as poisones at the beggining, just like other flowers that has the onion in ground.
few cutting tips - when cutting a potato in half, do not hold one half and cut off the other half, it's slightly better to hold the hand over the blade, stabilizing one half with the thumb and the other half with the fingers, your way could in certain situations lead to the blade slipping and you cutting yourself
second - when quartering, slicing or dicing, get a knife with broader blade so you can rest the dull side against your knuckles and filanges, with fingertips tucked away from it, you can then move that claw over the thing to be cut without ever exposing the fingertips
I'll tell my friend in Moravia I replaced the broth with vegetable stock because we're both vegetarians ;)
Kulajdu vnímám spíš jako letní jídlo - čerstvý kopr, čerstvé houby. Typicky zimní je pro mě zelňačka - z kysaného zelí, brambor, někde s klobásou (to jsou na zimu uložené potraviny).
I'd say the same. Cabbage soup is the thing that we use as flu prevention. Kulajda or just dill soup with podlesňáky were things our grandpa would make for us, when we were home alone during summer break.
I know a bit diferent variation of Kulajda called Kulimajda. There's no dill, no vinegar, no egg on top and I love it that way.
I'm so happy you like it! I love kulajda and have been meaning to cook it the last few days (no time so far though...).
Ewww ... dill! No, no, no, no - no dill at all for me! 🙂
So, no deal on dill? :)
@@jammmy30 It stinks like hell!
@@Reonnor :))
The dill doe.
Now read it carefully and see how silly I was xD
@@FluffySylveonBoi Didn’t need to “you had me at hello” ;)
That’s looks good I am going to try for my Czech man
South Bohemian kulajda is a gem among soups for me.
Based from mother Russia 🇷🇺🇷🇺🇷🇺❤️
The best Kulajda is in Stara Doba restaurant - Gorazdova 22. Just a recommendation.
Thanks for the tip!
Kulajda is not for everyone. Its sweet-sour taste may not appeal to everyone. I would compare it to Koprove sauce.
Dativ českého adjektiva v anglické větě moc nefunguje - asi bych psal radši "dill sauce", a když už bych to chtěl psát makarónsky, tak podle anglické gramatiky - "kopr sauce". I ta se ovšem dá dělat podle chuti - hustá i řídká, sladká i kyselá, jak je komu libo.
That made me want some Kulajda now. The question is, where can I get wild mushrooms in Florida.
I doubt it would taste right with portabello or regular mushroom from Publix. :(
Well, the traditional Kulajda is usually cooked with boletes (mushrooms with those tubes instead of gills). But I think you can try the portobello version. It will be different than the original but you may create a new fusion recepy :-)
Try any china market or europian market :)
@@andrea_bambulka I don't have an European market close by and I'm kinda hesitant to buy Chinese dried mushrooms. 😁
@@martindurrer9044 Maybe one day, when I'll be in particularly adventurous state of mind. 🤣
@@ZdenekHadascok ok :D
Zkus krkonošské kyselo .Je lepší .Kvásek , vajíčka , kmín a tvrdé houby nejlepší jsou pravé hřiby .Pak sůl pepř a někdo dává trochu octa . Do kysela se nedává kopr .
Tips for next videos. Please, try to make review of films Dívka na koštěti (Fairy tale comedy) and Byl jednou jeden polda (Police comedy inspired by Police Academy franchise).
I was in Prague a week ago and my hotel was next to the Narodní tram stop. Can confirm, loud as hell in January, especially at dawn.
Right?? 🥶
Hello, As czech I have to say your videos has different point of view to our culture and I like it. For me is ordinary :-)
Thank you for watching, Filip!
I'm not sure, but are your videos "sirloin"?-svíčková,"utopenci","kaťák" a spousta dalších dobrot?
😍😍😍😍😍😍😍😍😍
Miluji kulajdu..i love kulajda..a po tomhle úžasným videu mám hlad..i am hungry 🥣
Hi Jen! Your friendly Czech Oral Surgeon from FL here. Nice job on the video! I actually used Petra's recipe for a classic... Szegedinski Gulas! It was a hit with the family! Great website that consolidates all the great Czech food I grew up on! Vsechno nejlepsi do noveho roku vam preje rodina Rašková!
0:40 yep absolutely, it makes me deaf
Ohhh, very nice.
This is what I like about your channel, ... never boring, always something new and interesting !!! Raised near Brno for some reason I don't remember "kulajda" for me it was always goulash. But I do remember my grandmother making the "Dill soup" , milky with potato and dill on the top.
Unfortunately I am terrible cook, so I will not even attempt to make "kulajda", maybe some day I will find wife who enjoys cooking ... :)))))
Dunkin' sugar or nothing at all.
I love Kulajda. Unfortunatelly when I was recently cooked for my Finnish boyfriend, I screwed up so badly it was completely inedible 🤦♀️
I stumbled upon Petra's website not too long ago and it saved my life over Christmas ! As I live in Czech I had to make Christmas dinner and everything was a succes! I will definitely try kulajda soup as I love mushrooms.
I can't wait to try this!
There are many recipes for Kulajda. It varies from Family to Family. We are adding more spices. Whole corn of pepper, whole corn allspice and baileaves. Try it. Im sure that you will Love it!
There was a famine in 1770-1771 dues to heavy rains and disease of the grain crops. Up to 12% of the population died. That famine contributed to the increased use of the potato was well as some peasant uprisings.
Actually, potatoes saved a lot of czech pepole from death by starving, when they got here. Btw, for the potato salat for me - no dill if possible... :D
Tasty poached eggs with sweet and sour taste of this soup, dill and bay boletes - I'll never miss it if there is an opportunity.
How many packets of Dunkin Donuts sugar should I use for this recipe?
ty brambory se davaji do studene vody ne do vařicí jinak jsou tvrdé
Oh pouched egg, that is classic, most of ppl do not know it, but it is my favourite.
wonderful as always
What’s even better than a soup is a three week vacation in Hawaii, as we rich Americans do on annual basis.
Nah screw dill and everyone who likes it, otherwise pretty nice.
cool lay Da ( or Lady Di)
Kalkulajda!
🚋 íííííííííííííííííííííííííííííííííííííííííííííííííííí 🤣👍
BTW great job with Kulajda, I love it.
Do you teach English or Czech?
U nás se před koprem do kulajdy nahází několik syrových vajíček a pak pomalu míchá... Udělá to vaječné "nudle"...
Kulajdu mám také moc ráda - pocházím z jižních Čech. Dělám 2 varianty: bílou bez hub a tmavší s houbami, do které ještě přidávám 2 bobkové listy a několik kuliček pepře a nového koření. Obě varianty pak mohou být s koprem nebo bez něj (moje dcera kopr nesnáší), ale vždy se spoustou vajec. Kopr je ale potřeba tak minutku povařit, aby změkl a uvolnil silice do celé polévky.
I really prefer Kyselo:) It is bit liek kulajda but better. And I get to use surplus sourdough I keep for making bread.
It’s so interesting with sourdough starter, I can’t wait to try it!
To radostné zasmání kdyz se vam podarilo vajíčko na druhej pokus. boží :D . Ale nějak jsem u toho dostal hlad .... Snad nikdo nenavrhne bramborovej salát s koprem brrr , je fakt ze jednou jsem byl na akci kde soutěžili kdo ma lepsi bramborový salát a bylo tam snad 10 verzí od sebe se úplně lišících.
Kulajdu jsem nesnášel, dokud jsem ji znal jen od babči, mamky a ze školní jídelny. Od chvíle, co jsem si ji udělal před lety sám, mi začala chutnat. Pak jsem zjistil, že mi chutná i ta z polské strany Krkonoš.
Jo to iiiiiiii dělají tramvaje od Škodovky, ty z ČKD měly natáčecí podvozky a neskřípaly....
Jen, to se ti povedlo! Máš úžasnou schopnost najít něco zajímavého, co mám pod nosem, co znám, ale nepoužívám, nebo jsem na to už zapoměl. Jdu vařit !
I know many people love this soup, but I hate dill so much, that I can't even smell it without feeling I will puke 😬🙃😆
It’s a really polarizing herb, I’m realizing! 🤣
Yeees. Cook like Czechs is really good.
Dill for me is like parsley .. moderation is the key, if it overtakes the taste of other ingredients ... meh.
Parley!
Exactly where simplicity meets perfect! 👍
Až na ten kopr dobrý 😀
Hey, Jenn!
Nice video about cooking, but I was a little confused by your note 5:55 that the Irish are your people - your original homeland is Republic Montenegro (formerly Yugoslavia), or am I wrong? 🤔🌎😲
As an American I am a mišmáš! 50% Irish/British isles, 25% Montenegrin! 25% German French atd..::🤷🏻♀️
@@DreamPrague I'm sorry, Jenn! I forgot that Americans are a very multicultural nation! 🌎😂😉
Awww, do Zelňačka next, it's my favorite soup and it's just so good. I recommend you find it and cook it
But that's a tricky territory. Across the country, there are like 5 very different versions of the soup and everyone thinks thers is the right one.