When Jan Punčochář cooks, he pays attention not only to the ingredients but also to the cookware.
His favorite kitchen helper is the HUUUST cast iron pot with a diameter of 24 cm – a universal size he uses "most often of all."
His iconic kulajda – fragrant, creamy, and thoroughly cooked – is made right in it.
Limited edition HUUUST cast iron pot, which Jan Punčochář helped design, combines elegance and functionality.
It stands out with moss green color, a golden handle, and the logo of the U Matěj restaurant, while on the bottom side there is Punčochář's signature – a symbol of honest craftsmanship.
Cast iron distributes heat evenly and for a long time, so the food cooks slowly without the risk of burning.
Thanks to the condensation points in the lid, steam returns to the dish, keeping the kulajda creamy, tender, and full of flavor.
And now let's see how to prepare kulajda exactly in the spirit of Jan Punčochář – simply, honestly, and with love for detail.
Ingredients (4 servings)
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500 ml vegetable or mushroom broth
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250 g fresh mushrooms (preferably boletus or chanterelles)
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2 large potatoes
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200 ml whipping cream
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2 tablespoons butter
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1 tablespoon plain flour
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2 eggs
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2 tablespoons vinegar
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Dill (fresh or pickled)
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Salt and pepper to taste
Procedure
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In the HUUUST cast iron pot, melt the butter and add the mushrooms. Sauté until golden and fragrant.
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Sprinkle with flour, stir, and gradually pour in the broth.
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Add diced potatoes and cook until tender.
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Stir in the cream and dill, season with salt and pepper.
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In another pot, cook the eggs soft-boiled (about 6 minutes), peel them, and add to the finished soup.
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Serve directly in the cast iron pot – it retains heat, looks great, and makes an impression on the table.
