Soup (polevka, colloquially polivka) plays an important role in Czech cuisine. Soups commonly found in Czech restaurants are beef, chicken or vegetable broth with noodles—optionally served with liver or nutmeg dumplings; garlic soup (cesnecka) with croutons—optionally served with minced sausage, raw egg, or cheese; and cabbage soup (zelnacka) made from sauerkraut—sometimes served with minced sausage. Kyselica is a Wallachian variety and contains sour cream, bacon, potatoes, eggs and sausage. Pea (hrachovka), bean (fazolova) and lentil soups (cockova polevka) are commonly cooked at home. Goulash soup (gulasovka) and drstkova are made from beef or pork tripe (drstky) cut into small pieces and cooked with other ingredients; the meat can be substituted with oyster mushrooms. Potato soup (bramboracka) is made from potato, onion, carrot, root parsley and celeriac, spiced with caraway seed, garlic and marjoram. Fish soup (rybi polevka) made with carp is a traditional Christmas meal. Other common Czech soups are mushroom soup (houbova polevka), tomato soup (rajska polevka), vegetable soup (zeleninova polevka), onion soup (cibulacka) and bread soup (chlebova polevka). Kulajda is a traditional South Bohemian soup containing water, cream, spices, mushrooms, egg (often a quail’s egg), dill and potatoes. It is typical in its thickness, white color and characteristic taste. The main ingredient is mushrooms, which gives it the dish’s scent. Kyselo is a regional specialty soup made from rye sourdough, mushrooms, caraway and fried onion.