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Lithuania (Lithuanian Recipes)

World Cuisine Recipes


   The Lithuanian cuisine is a very simple cuisine of rural origin, which fells the effects from the Polish, German and Scandinavian cuisines. The basic food are potatoes, fish usually smoked, and meat. The soups are a typical dish of the country, the beet soup is the best-known whether in his hot type Barščiai with sour cream and chopped mushrooms, whether in that cold Šaltibarščiai, with vegetables, sour cream and boiled eggs or potatoes. The cepelinai are big grated potato dumplings filled with meat or cheese, and constitute one of the most popular dishes. In the Lithuanian cuisine is often used sour cream that accompanies many dishes. Very exquisite are mushrooms used mainly for sauces that accompany the fish, soups or as a side dish to meat. The pork meat, fried, salted, smoked or grilled is the most widely used. The fish is often freshwater fish as pike and perch. Most of the recipes are accompanied by potatoes. Among the potatoes dishes are the kugelis (a potato pudding), Vėdarai (potato sausage stuffed with pork intestine). Renowned are the cheeses (fresh, fruit or smoked) and the black rye bread (duona). The Lithuanians desserts are pankukas, pyragas, Kūčiukai or šližikai (small baked cakes), (ice cream), spurgos (donuts filled with jam), Šakotis or raguotis (layers cake similar to the German baumkuchen), Žagarėliai or krustai or chrustai (fried pastries with icing sugar).
Apple Cheese
Servings: 4
10 apples, peeled and cored (take large ones)
90g sugar
½ tsp cinnamon
¼ tsp clove, ground
½ tsp salt
Cooking Instructions:
Cut the apples into medium slices. Place in a heavy saucepan. Stir in the remaining ingredients. Cook for three hours (or until thick and dark) over very low heat, stirring frequently. Refrigerate. Serve on cold or warm bread.
Didzkuliai or Cepelinai

1 kg uncooked potatoes,
3 or 4 boiled potatoes,
Ground beef,
Milk curd or nushrooms
Cooking Instructions:
Peel and grate the raw potatoes, then squeeze out the excess liquid from them through a cheesecloth. Let the starch settle to the bottom of the liquid, then pour the liquid off and add the starch back to the potatoes. Peel and mash the boiled potatoes, then add them to the grated ones. Add a dash of salt and knead the mass well. Then take approximately egg-sized pieces of this mixture and form into patties. Place spoonfuls of the previously prepared filling into the center of the patties. Most often such a filling is made from ground beef, milk curd or mushrooms with salt and spices. Close the patties aroubd the filling and form them into ovoid shapes. Then place the cepelinai in salted boiling water and cook for approximately 30 minutes. Cepelinai are eaten with bacon or melted sour cream and butter sauce. This dish is very filling, and was traditionally only served for guests or during heavy labor seasons.
Dumplings from Lithuania
Servings: 4
500 g Potatoes
2 Eggs
1 Onions
2 tb Sour cream
100 g Cooked rice
Cooking oil, bread crumbs
Cooking Instructions:
Peel, boil and mash potatoes. Add one egg, salt. Mix, shape into flat cakes. Prepare filling: Wash and slice mushrooms. Fry in oil with onions, salt and pepper; add sour cream. Cook over low flame, add rice. Place filling in the middle of each patty and seal edges (here she means to fold the patty over the filling), the dumplings should be somewhat elongated when shaped (make an oval, not a round). Dip each dumpling in beaten egg, roll in bread crumbs and fry in boiling oil. When golden brown, serve.
Herring in Sour Cream
Servings: 4
12 herring fillets, salted , washed, drained
6 hard-boiled eggs, peeled and chopped
230 ml sour cream
1 large onion, peeled, chopped
2 cloves garlic, crushed
1 tbsp lemon juice, fresh
1 tbsp dill
1 tbsp parsley
Cooking Instructions:
Cut the herrings into small cubes. Mix herring with onion, eggs, lemon juice. Combine sour cream and garlic. Add to herring mixture and mix well. Add salt and pepper to taste. Sprinkle with dill and parsley. Serve with dark rye bread.
Lithuanian Bacon Buns

2 loaves frozen bread dough
3 lbs. bacon pieces, diced
2 lg. onions, diced
1 egg
Cooking Instructions:
Thaw bread dough on lightly greased cookie sheets. Fry bacon until lightly browned but not crisp, add diced onion, fry until onion is translucent. Drain off and reserve drippings. Let cool. Mix egg into cooled bacon and onion mixture. With floured knife, cut thawed bread dough into approximately 2 inch slices. Roll out dough slices on lightly floured board; shape into squares or rectangles. Place about 2 heaping tablespoons bacon mixture in middle, spread thinly and roll up, seal ends, seam down. Place about 2 inches apart on a lightly greased cookie sheet. Let rise in warm place until doubled, about 1 1/2 to 2 hours. Bake at 400 degrees for about 45 minutes or until golden brown. Brush tops lightly with bacon drippings immediately. Let cool on brown paper bag.
Lithuanian Borsch

3 lbs. neck bones
6 fresh tomatoes or 1 can tomatoes
1 c. shredded cabbage
1 onion, chopped
5 cooked red beets, chopped or 1 can diced beets (reserve juice)
1 bay leaf, salt and pepper (to taste)
2 tbsp. Vinegar
Cooking Instructions:
If fresh tomatoes are used, run boiling water over them and remove skins (chop tomatoes). Cook neck bones at least 3 hours until meat is tender, cool and strain in large colander. Remove meat and add to strained broth (discard bones). In a large bowl add meat and broth. Put into refrigerator overnight. In morning remove grease. In a large pot add meat and broth, tomatoes, shredded cabbage, red beets, onion, bay leaf, seasonings, vinegar. Cook on medium heat until all is tender, at least 1 1/2 hours. When soup is done add red beet juice from can, it gives soup a nice red color. Serve in soup bowls, add 2 tablespoons sour cream. If preferred, 3 cans of bouillon can be used instead of neck bones.
Lithuanian Cabbage

1 med. head cabbage
2 tbsp. brown sugar
1 med. head purple cabbage
1 med. can sauerkraut (strain a little)
1 lb. bacon, chopped and cooked (pour some fat off)
1 med. onion, chopped and sauteed in bacon fat
Cooking Instructions:
Cook cabbage in small amount of water for 10 minutes or until crisp and tender. Cook onion and bacon until bacon is crisp. Combine cabbage, brown sugar, bacon, and onion. Cook for 10 minutes, stirring often.
Lithuanian Cold Beet Soup

1 lb. red beets
2 cucumbers
3 eggs
2 c. sour cream
4 c. buttermilk
2 scallions
Pinch of fresh dill
Cooking Instructions:
Cook whole beets; cool them. Peel and grate coarsely. Peel cucumbers; cut into little squares. Chop the hard boiled eggs, chop the scallions. Mix everything together. Pour buttermilk; add sour cream, salt to taste. Stir well. Put in refrigerator to cool. Serve with boiled young potatoes sprinkled with chopped dill.
Lithuanian Pork Meatballs

2 lbs. fresh ground pork
2 eggs
1 tsp. salt
Pepper to taste
1/4 tsp. allspice
2 med. onions, chopped
1/2 c. cracker crumbs
Cooking Instructions:
Mix all ingredients. Form in 1 inch thick, 2 1/2 inches long. Fry until brown. Bake at 350 degrees for 1 hour.
Lithuanian Potato Pudding (Kugla)
Servings: 12
10 lg. potatoes
1 med. onion
5 slices bacon
1/2 c. milk
3 eggs
2 tsp. Salt
Cooking Instructions:
Peel and grate raw potatoes, mince onion and mix the 2 together. Fry bacon until crisp; pour bacon fat over potatoes and crumble bacon into mixture. Add eggs one at a time, mixing well; add salt and milk. Pour mixture in a greased 13 x 9 inch pan. Bake at 400 degrees, 15 minutes. Top should be brown and crispy. Serve with sour cream.
Potato Pancakes (Bulviu Blynai)

2 lbs. potatoes
1/4 cup potato starch (1/2 cup flour can be substituted)
1 small onion
2 eggs
Salt, pepper
Oil for frying
Cooking Instructions:
Traditionally, the potatoes are peeled and grated and the onion chopped fine. Then, the egg/salt/pepper are mixed in. Once you have the batter prepared, heat your griddle or frying pan. Add a generous amount of cooking oil. Drop by spoons-full or pour pancake mixture on the hot griddle. Fry until golden on both sides. Place cooked blynai on paper towels or newspaper briefly to absorb the excess grease. Serve with a dollop of sour cream and/or applesauce.

5 k (10 lbs) fresh, lean pork ham
1 k (2 lbs) fresh pork side
200 g (6 oz) salt
1 tablespoon pepper
5 cloves garlic, minced
5 g (1 teaspoon) saltpeter
50 g (2 oz) 96% alcohol (to remove excess moisture)
1 teaspoon sugar
1 pork stomach
Cooking Instructions:
Chop meats, add garlic, pepper. Heat salt in skillet and add to meats. Mix well. Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into prepared pigs stomach, so that no air pockets remain. When stuffing is complete, sew up opening and place between 2 boards and tie tightly. Keep in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards end of smoking, add juniper branches to give that special flavoring.

2 c. flour
2 lbs. cottage cheese
1/2 lb. butter, melted
6 eggs
2 tsp. Salt
Cooking Instructions:
Mix together above ingredients, except butter, and form into a ball and put in refrigerator overnight. Cut ball of dough into four parts and form four balls. Roll out dough to a desired thickness. Cut into 2 inch squares and cook in boiling water for 5 minutes. When cooked remove from water. Pour melted butter over them and mix gently. Serve hot. May use sour cream instead of butter, if desired.

World Cuisine Recipes


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