🍲 Kyselo – A Traditional Czech Dish You Must Try in Prague

🥘 About the Dish

Immerse yourself in the heart of Czech mountain tradition with Kyselo, a warming and tangy sour bread soup that brings together the unique flavors of fermented rye, earthy mushrooms, and silky potatoes. Served piping hot, this hearty soup comforts both body and soul, especially after a day exploring Prague’s cobbled streets.

The first spoonful greets you with a gentle aroma of caramelized onions and woodsy mushrooms, followed by a subtle sourness that awakens the palate. The texture is both creamy and rustic, thanks to the wholesome blend of diced potatoes, sautéed chanterelles or porcini, and a velvety base thickened with a rye sourdough starter. A perfectly poached egg often floats on top, its golden yolk ready to mingle with the lightly tart broth.

Kyselo is most commonly crowned with fresh parsley and slices of oven-warmed sourdough bread, making it a standout among traditional Czech dishes you’ll discover in Prague. The result is an unforgettable medley of flavors—sour, savory, subtly sweet, and satisfyingly rich!

🕰️ History and Cultural Significance

Originating in the mountainous Krkonoše (Giant Mountains) region of northern Bohemia, Kyselo has been a source of warmth and nourishment for centuries. Historically, it was a staple for local families and travelers who needed a filling meal from cheaper, readily available ingredients. The tradition of fermenting rye for the soup’s base is an age-old method, giving this dish a distinct flavor not found elsewhere in Czech food in Prague.

Today, Kyselo is a beloved comfort food for both locals and visitors, especially during colder months or rainy days in Prague. Its humble ingredients reflect the resourcefulness of Czech cooks, and the sour notes have come to symbolize the rustic, grounded warmth of regional cuisine. You’ll now find it featured at family gatherings, traditional inns, and even in festival celebrations showcasing classic Czech flavors.

🍳 How It’s Prepared

Preparation of Kyselo begins with a special rye sourdough starter, which is mixed with water and simmered gently. Cooks then sauté onions and local mushrooms—such as prized porcini or fragrant chanterelles—until golden and soft. Diced potatoes are added and cooked until tender, then everything is blended together, creating that signature creamy-yet-textured consistency that defines authentic Kyselo.

A gently poached or soft-boiled egg is often slipped into each bowl just before serving, and a sprinkle of fresh herbs adds a burst of color and aroma. While the classic version remains deeply rooted in tradition, some Prague chefs get creative, adding smoked sausage, root vegetables, or even a swirl of cream for extra indulgence. This blend of old and new makes Kyselo a must-try among local cuisine Prague experiences.

📍 Where to Eat Kyselo in Prague

Looking for the best places in Prague to taste this sour bread soup? Here are some traveler-favorite spots:

• Lokál Dlouhááá – Famous for serving timeless Czech classics in an authentic setting.
• Mlejnice – A cozy Old Town spot with a rustic menu and friendly atmosphere.
• U Modré Kachničky – A touch of elegance in Malá Strana, featuring beautifully plated Kyselo.
• Café Savoy – For a refined interpretation, served in a historic setting with beautiful interiors.

These restaurants represent the diversity of Prague’s dining scene—from classic pubs to contemporary eateries—all delivering a true taste of Czech food in Prague.

💡 Tips for Visitors

• Pair with a local Czech beer or Moravian wine for the best experience.
• Visit at lunch — many Prague restaurants include it in their den