Fried Buckwheat Kolduny with Mousse of Blood Sausage and Truffle Oil
Buckwheat dough, forcemeat of blood sausage, sour cream
Count Tyszkiewicz's kolduny with mushrooms, egg, fried breast and carrot puree
Kalduny, Belarusian/Lithuanian filled dumplings akin to Russian pelmeni and Ukrainian vareniki - Kalduny with a filling of mushrooms, boiled eggs and bacon, at least since 1852, are called after the aristocratic family of Tyszkiewiczs, in which they were invented. Served with fried brisket with onions, and carrot puree.