For the soup

Cup of Yum
1. In a large skillet, heat 2 tablespoons of sunflower oil over medium heat and sauté the mushrooms for 5 minutes, stirring very regularly.
2. In a large pot over medium-low heat, melt the butter and add the remaining 4 tablespoons of sunflower oil.
3. Stir in the flour until the mixture turns slightly browns.
4. Add the broth and beat a few seconds with a whisk.
5. Add the potatoes, mushrooms, caraway, bay leaves and allspice. Cover and cook until the potatoes are tender, about 15 minutes.
6. Remove the bay leaves and allspice. Add the cream.
7. Cook for 1 minute, stirring constantly.
8. Season with salt and pepper and add the dill, sugar and 3 tablespoons of vinegar.

For the poached quail eggs

1. Open each quail egg on the most curvy part of the egg with the tip of a knife, being careful not to pierce the yolk.
2. Pour the eggs into a small bowl and add 3 tablespoons white vinegar.
3. Set aside at room temperature for 5 minutes.
4. Bring a pot of salted water to a boil.
5. Create a swirl with a whisk and drop the eggs one by one into the whirlpool.
6. Cook each egg for 1 minute and cool immediately by placing in a large volume of ice water.
7. Serve each bowl of kulajda with 2 poached quail eggs on top.