Kulayda

1. I clean and slice the fresh mushrooms, leave the small ones whole or just cut them in half. I put them in a soup pot, add the potatoes and pour in a liter of water. I salt, pepper, add cumin, allspice, bay leaf, mix and bring to a boil.
to boil.
2. Reduce heat and simmer for about 20 minutes until potatoes are tender. Dissolve flour in whipping cream, add to soup, mix thoroughly.
and let it simmer for about 10 minutes. Then I stir sour cream into the soup, add salt to taste, acidify with vinegar and add dill.
3. I garnish each serving of soup with a poached quail egg: in a saucepan or deep pan, I bring enough water to the boil, add a tablespoon of vinegar, reduce the heat to low, crack the egg into a small ladle or spoon and carefully let it slide into the water. I cook for about 1–2 minutes so that the white is firm and the yolk is runny. I fish the egg out with a slotted spoon, let it drain and add it to the soup.
4. A very good svitlė is made with kulajda. I make this by mixing the butter with salt, adding the egg yolks one by one and carefully whisking them, then pouring in the milk.
and mix. I whip the egg whites until stiff and carefully mix in the semolina
to the butter with the yolks. I heat a tablespoon of butter in a pan and fry the rolls about the size of a palm on both sides until they are golden brown. I bite them into the kulajda or throw them into the soup in pieces.