Early spring in Lithuania is the time to finish up the autumn stock. During this season, sauerkraut stew is highly popular; it goes particularly well with the traditional Lithuanian pig’s trotter. Silky porridge is a curious and substantial ancient Lithuanian dish, cooked out of pearl barley mixed with grated potatoes, carrots, and onions. In the second half of spring, with the greenery coming out again, sorrel soup is popular. Sweet soup is a true Lithuanian treat. It is particularly tasty in Suvalkija region. Boiled dumplings with berry filling, šaltanosiai, is a pride of Aukštaitija region. A poppy seed roll, šimtalapis, is an exceptionally delicious puff-pastry cake. It is a dessert of Karaite culinary heritage, particularly enjoyed by the Lithuanians. In the 14th century, Vytautas the Great of the Grand Duchy of Lithuania imported the pastry into the country together with the Crimean Tartars and Karaits, banished from the Golden Horde. Lithuanians also love the Karaite kibinai, cabbage rolls (balandėliai), and filled dumplings. They are a must in Trakai, the historical capital of Lithuania.