OPTION 1: Kalmyk tea (qia). 20-25gr. Boil Kalmyk stove or Georgian tea for 10-15 minutes in 0.5 liters of water, then quickly pour in baked milk or fresh cream (150-200 ml). During the subsequent boiling of the mixture, it is necessary, stirring, to raise the tea from the bottom (40 times). At the end of cooking (20-25 min.), put salt to taste, ground black pepper on the tip of a knife and season with butter. Serve in bowls.
OPTION 2: 200-300g. tea, 3 liters of water, 2 liters of cream, 50 gr. butter, 2 teaspoons of salt, 5-6 black peppercorns. Crush the tea, pour cold water and cook over medium heat until boiling, then reduce the heat, cook for another 15-20 minutes, remove the twigs that appear on the surface, pour in the warmed cream, boil for another 5-10 minutes, add oil, salt, let stand in closed for 10-15 minutes, then pour.
OPTION 3: 4 tbsp. loki topped with Kalmyk tea, 2 liters of milk, 1.5 liters of water, 100 g butter, 3 tbsp. tablespoons of wheat flour, 7-8 black peppercorns, 2 bay leaves, 2 teaspoons of salt. The order of cooking is the same as in the 2nd version, but add salt together with milk, then sauté (fry) flour with butter until light yellow (avoid overcooking) and add to tea along with spices.
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